PRAWNS DHUM MASALA

SQUID IN COCNUT GRAVY

Ingredients:

15 pcs of tiger prawns medium size- Peeled, Divined & Tail on
Salt to taste
½ Tspn- Turmeric powder
½ Tspn Chili powder
1 or 2 pcs of Kudum puli (or tamarind) dipped in warm water(1/4 cup)
Marinate & boil the prawns w/the above ingredients & set aside

Preparation of the masala paste
2 Tbspn Onions finely chopped
2 Tbspn grated coconut
2 Tbspn Tomato finely chopped
½ Tspn Chili powder
½ Tspn Turmeric powder
2 Tbspn of coconut oil
In oil, fry all of the above one after the other. Off the gas and when it turns cold, grind to a fine paste w/ little water and set aside.
We need 3 ½ Tbspns of this masala paste.

Main Ingredients:
2 Tbspn coconut oil
½ Tspn mustard seeds
1 ½ Tspn ginger and garlic each finely chopped
1 Tspn green chili finely chopped
3 Tbspn onions finely chopped
2 dry Red chili
1 Sprig of curry leaves
3 Tbspn Tomato finely chopped
¼ Tspn Turmeric
1 Tspn Red Chili powder
1 Tspn pepper powder finely crushed
½ cup water (you can use the water used to boil the prawns)
3 pcs Kudam puli (or tamarind)
Salt to taste

Method:
In a non-stick pan, pour the oil and when it is hot, add the mustard seeds and wait to crackle.
Add ginger, garlic and green chili, followed by onions and dry chili along w/ curry leaves
Now add the tomatoes and mix well until it forms a paste
Add turmeric powder, Red chili powder and the pepper powder w/salt to taste
Add water and kudam puli (or tamarind)
Now add the prepared masala paste & later toss in the prawns and cook for 2 mnts.
Run the banana leaf on direct fire on both sides, so they turn soft.
Wrap the prepared prawn dish in banana leaves and pour a Tspn of coconut oil and tie a knot on top.
In flat pan, pour a Tspn of oil and when it is hot, roll the banana pack all around.
Unfold the leaf when ready to serve.

Recipe courtesy: Taste of Kerala