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.
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.