Kerala prawn curry chemmeen curry

Method

1. 1 Sauté mustard seeds in coconut oil for 1 minute until they crackle, then add curry leaves and shallots.
2. 2 Sauté the ginger and garlic for 1 minute, then add the Kashmiri chili powder and turmeric powder and stir quickly for 30 seconds.
3. 3 Combine tamarind juice with 150 ml of water and boil for 5 minutes.
4. 4 Add the shrimp and cook for 5 minutes until they turn pink.
5. 5 Pour in the coconut milk, simmer for 4 minutes, making sure not to let it boil vigorously, then turn off the heat.

With an appliance

• Microwave 38 min

  Replace step 4: stir-fry the shrimp in the open-lidded tamarind water bowl at 700W for 2 minutes and 30 seconds; this reduces the cooking time by about 2 minutes, resulting in plumper shrimp due to less stirring. In step 5, only heat the coconut milk for an additional 90 seconds, do not bring it to a boil.