Where it comes from
Cooked in a clay meen chatti along the Malabar coast, soured with kudampuli (Malabar tamarind) rather than regular tamarind, which gives a smokier, less sweet acidity that suits shellfish.
Method
- 1
Grind the coconut
06:00Blend coconut with chilli and coriander powder and a little water into a smooth paste.
- 2
Fry the base
08:00Crackle fenugreek in coconut oil, add shallots and curry leaves and cook to golden.
- 3
Simmer the gravy
12:00Add the coconut paste and soaked kudampuli with its water. Simmer until oil beads on top.
- 4
Add the prawns
05:00Slide in the prawns and cook only until they curl and turn opaque.
Cook's notes
- Overcooked prawns turn rubbery in ninety seconds — pull the pan early.
- The curry improves after resting an hour off the heat.
