Kerala Prawn Thoran (Chemmeen Thoran)

Ingredients

• Prawn or shrimp (small size) - 1/2 kg
• Ginger - 1 tbsp
• Shallots (for cooking) - 1 cup
• Green chili or banana pepper - 2 whole
• Mustard seeds - 1/2 tsp
• Dry red chilies - 2 whole
• Curry leaves
• Coconut oil
• Salt
• Grated coconut - 1 1/2 cup
• Green chilies (for paste) - 4 whole
• Shallots (for paste) - 4 whole
• Red chili powder - 2 tsp
• Turmeric powder - 1/4 tsp

Instructions

1. 1Gather the paste ingredients: grated coconut 1 1/2 cup, 4 green chilies, 4 shallots, 2 tsp red chili powder and 1/4 tsp turmeric powder.
2. 2Grind those paste ingredients into a coarse paste and set it aside so the coconut keeps some texture.
3. 3If needed, rinse and clean the prawns and pat them dry so they sear evenly.
4. 4Heat coconut oil in a clay pot (manchatti) or a pan and add 1/2 tsp mustard seeds, 2 dry red chilies and a handful of curry leaves; let the mustard seeds start to splutter.
5. 5Add 1 tbsp chopped ginger, 1 cup sliced shallots and 2 whole green chilies or banana pepper and sauté until the shallots turn brown in color and smell sweet.
6. 6Add the prawns to the pan and toss so they are evenly coated with the onion-ginger mixture.
7. 7Stir the coconut paste into the prawns, add 1 cup of water and salt, and mix to combine.
8. 8Cover and cook on low flame till dry, stirring occasionally so nothing sticks and the flavors concentrate.
9. 9Finish with a few fresh curry leaves for aroma and serve hot with steamed rice. Optional: squeeze a little lime over the top before serving for a bright lift.