“Keralan” refers to the Indian coastal state of Kerala, which is known for its cuisine punctuated with coconut, curry leaves and turmeric, among other fragrant herbs and spices. And those are what’s in this dish.
Though they may be difficult to find, curry leaves absolutely make this stir-fry. Sadly, there are no viable alternatives, so if you decide to cook this, do try to find curry leaves. You can freeze what you don’t use.
This recipe is based on one from chef and author Meera Sodha. The stir-fry is from her favorite restaurant in Cochin, where they kindly allowed her to write down the recipe.
What you’ll need
- 3T neutral oil
- 10 curry leaves (don’t be afraid to use up to 20)
- 1 large red onion, thinly sliced (best to use a mandoline, if you have one)
- 5 garlic cloves, crushed
- 2-inch piece of fresh ginger, grated
- 0.5t turmeric
- 0.75t ground black pepper
- 0.75t red chili powder
- 2.5 oz (75g) fresh coconut, grated (you can used pre-packaged unsweetened coconut in a pinch)
- 1 lb. (500g) raw and peeled prawns or very large shrimp
- 1T & 1t fresh lime juice
- 0.5t salt (or to taste)
What to do
Heat the oil in a frying pan or wok over medium heat. Add the curry leaves. When they crackle, add the onion. Cook until soft and starting to brown. Note that when the curry leaves crackle, it can splatter hot oil out of the pan.
Add the ginger and garlic, cooking them for 5 – 7 minutes. Add the turmeric, black pepper, chili and coconut, then stir in the prawns. Cook everything until the shrimp are pink and cooked through. Add the lime juice and salt, give them a final stir, then take off the heat.
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