Kerala Prawn Ularthiyathu

Ingredients

• Prawn - 10 whole
• Garlic - 6 clove
• Ginger - 1 piece
• Onion - 2 whole
• Tomato - 1 whole
• Green chili - 2 whole
• Kashmiri red chili powder - 1 tbsp
• Coriander powder - 1 tsp
• Turmeric powder - 1 tsp
• Fennel seeds - 1 tsp
• Garam masala - 1 tsp
• Curry leaves - 2 whole
• Coconut oil
• Salt

Instructions

1. 1Shell and devein the prawns, rinse under cold water and drain well so they are ready to cook.
2. 2Slice the garlic lengthwise and cut the ginger into thin strips; halve the green chilies lengthwise, chop the onions and tomato, and discard the stems from the curry leaves.
3. 3Grind the fennel seeds to a fine powder using a mortar and pestle or spice grinder and set aside.
4. 4Heat coconut oil in a wide pan over medium heat, then add the ginger, garlic, curry leaves and green chilies and sauté until fragrant and the garlic begins to color.
5. 5Add the chopped onions and fry until they turn light brown, stirring so they brown evenly and gain a sweet, caramelized note.
6. 6Stir in the chopped tomato, Kashmiri red chili powder, coriander powder, turmeric powder and the powdered fennel seeds; sauté until the raw smell disappears and the tomato softens.
7. 7Once the masala is fragrant, add the prawns, sprinkle the garam masala and salt, and stir so each prawn is evenly coated with the spices.
8. 8Cover and cook till the prawns are done, checking once so they do not overcook.
9. 9Do not overcook the prawns, as they become tough if overcooked.
10. 10Serve with rice.
11. 11Optional: Serve with steamed rice and a wedge of lime for brightness, if you like.