Kerala-Style Seafood (Prawns, Crab, or Lobster)
Kerala-style seafood dish with prawns, crab, or lobster, cooked in a rich roasted coconut curry sauce. Perfectly spiced and utterly delicious, ideal with rice and dal.
Equipment
- blender
- 25 cm (10 in) frying pan or heavy-bottomed pot
- spoon
Ingredients
- 3 tbsp vegetable oil
- 2 medium-sized onions peeled and finely chopped
- ¼ in 0.5 cm piece fresh ginger (peeled)
- 4 garlic cloves peeled and chopped
- 3 medium-sized tomatoes tinned or fresh, peeled and chopped
- ½ teacup grated and roasted fresh coconut
- ½ tsp ground turmeric
- 1 tbsp ground coriander roasted
- ¼ tsp cayenne pepper
- 3 tbsp tamarind paste
- ½ – ¾ tsp salt
- 900 g 2 lb medium-sized, raw, headless prawns (peeled, de-veined, and washed), or
- 900 g 2 lb uncooked lobster meat (cut into 2.5 cm or 1 in pieces), or
- 900 g 2 lb uncooked crabmeat (cut into bite-sized sections)
Instructions
- Heat oil in a 25 cm (10 in) frying pan or heavy-bottomed pot over medium-high heat.
- Add the chopped onions and fry, stirring occasionally, for 7–8 minutes, until the onions are slightly browned but soft.
- Turn off the heat.
- In a blender, combine the ginger, garlic, tomatoes, and grated roasted coconut.
- Blend at high speed until you have a smooth paste.
- Add the paste to the frying pan or pot, along with the turmeric, coriander, cayenne, tamarind paste, salt, and 150 ml (5 fl oz) water.
- Bring the mixture to a boil, then cover and lower the heat.
- Simmer gently for 5 minutes.
- At this point, the dish can be prepared up to a day in advance.
- Simply store it in the refrigerator until ready for use.
- When ready to serve, bring the sauce to a boil.
- Add the prawns, lobster, or crabmeat, and stir continuously over high heat for about 5 minutes, or until the seafood turns opaque.
- If the sauce is too thick, add a little more water to reach the desired consistency.
- Serve immediately with rice and dal for a complete meal.
Notes & Wine Advice
Serving Tip:
Serve with fragrant basmati rice, naan bread, or a side of dal for a traditional Kerala meal.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc, or a refreshing chilled lager to complement the spices and richness of the curry.
Nutrition values
Calories: 350 kcal | koolhydraten: 12 g | Eiwitten: 35 g | Vet: 20 g | Suiker: 6 g