Go Back
Prawn Temperado

Prawn Temperado, the Anglo Indian Way

Prawn Temperado. Luscious Prawns and earthy ashgourd. Stewed in coconut milk. Perfumed with curry leaves. And a handful of mellow spices. Spiked with chillies. Just divine with piping hot rice on a winter day.
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Anglo Indian

Ingredients
  

For the Prawn Temperado

  • 300 g bagda chingri or medium sized prawns, de-veined, de-shelled but heads intact
  • 250 g chalkumro or ash gourd
  • 3/4 cup coconut milk
  • 3 medium onions finely chopped
  • 1/2 tsp turmeric powder
  • 10-12 curry leaves
  • 10-12 green chillies slit
  • 4 tbsp coconut oil
  • salt to taste

For the Temperado Masala

  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp posto or poppy seeds
  • 3/4 cup coconut freshly grated
  • 2-3 cloves garlic
  • 1 tbsp ginger grated
  • 2 dry red chilies

Instructions
 

For the Temperado Masala

  • Dry roast the cumin seeds, coriander seeds and red chillies. Once the spices have released their aroma, remove from flame, allow to cool to room temperature.
  • Transfer the spices to a grinder, add the other ingredients listed under temperado masala, blitz with a splash of water to a make smooth paste. Keep aside.

For the Prawn Temperado

  • Blanch the ashgourd in water (with just a pinch of salt added to it) till just tender. Drain from water, keep aside.
  • Marinate the prawns with a little salt and a pinch of turmeric powder.
  • Heat oil in a pan, shallow fry the prawns till light pink. Keep aside.
  • To the same oil, add the curry leaves, let them splutter. Now add the chopped onions. Fry till soft and translucent.
  • Add the above temperado masala paste, sprinkle in the remaining turmeric powder, cook over a medium-low flame till oil starts to get released from the masala.
  • Carefully pour in ΒΌ cup of warm water, add the coconut milk, throw in the fried prawns, ashgourd and green chilies, bring to a gentle simmer.
  • Cook over a low flame for 10 odd minutes, till the curry has a medium thick consistency. Allow to rest for 10minutes.
  • Serve hot with steamed rice or appams or neer dosa.