Green Prawns Nirvana
Green Prawns Nirvana
Ingredients
For the Prawns
- 400 g prawns
For the Green Marinade
- 1 handful coriander leaves
- 25 g curry leaves
- 4 green chilies, to 6
- 2 tablespoons vinegar, to 3 tablespoons
- 1 salt, to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 tablespoon ginger garlic paste, (made from 5 cloves garlic and 1 inch ginger)
- 1 teaspoon garam masala
For Cooking and Finishing
- 2 tablespoons coconut oil, to 3 tablespoons
- 300 ml thick coconut milk
- 1 pinch sugar, optional
- 1 handful curry leaves, for garnish, fried
- 2 green chilies, for garnish, fried
Instructions
- 1
In a blender or food processor, combine the coriander leaves, 25 g curry leaves, 4 to 6 green chilies, 2 to 3 tablespoons vinegar, salt to taste, 1 teaspoon coriander powder, 1/2 teaspoon black pepper powder, 1/4 teaspoon turmeric powder, 1 teaspoon chili powder, 1 tablespoon ginger garlic paste, and 1 teaspoon garam masala. Blend until a thick, smooth green paste forms.
⏱️ 5 min
- 2
Place the 400 g prawns in a bowl. Add the prepared green paste and mix thoroughly, ensuring all prawns are well coated. Cover the bowl and let the prawns marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 3
Heat 2 to 3 tablespoons of coconut oil in a large pan or skillet over medium heat. Once the oil is hot, add the marinated prawns to the pan. Cook the prawns, stirring occasionally, until the masala paste darkens and turns a deep green, and the prawns are cooked through, about 5-7 minutes.
⏱️ 7 min
- 4
Pour in the 300 ml thick coconut milk. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and add a pinch of sugar if desired to balance the flavors.
⏱️ 5 min
- 5
While the prawns are simmering, quickly fry a handful of curry leaves and a couple of green chilies in a little coconut oil until crispy. This can be done in a separate small pan or after removing the prawns from the main pan.
⏱️ 3 min
- 6
Garnish the Green Prawns Nirvana with the fried curry leaves and green chilies. Serve hot with rice, appam, or Kerala porotta.
Kitchen Tools
Nutrition Facts (per serving)
Green Prawns Nirvana
For the Prawns
- 400 g prawns
For the Green Marinade
- 1 handful coriander leaves
- 25 g curry leaves
- 4 green chilies, to 6
- 2 tablespoons vinegar, to 3 tablespoons
- 1 salt, to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 tablespoon ginger garlic paste, (made from 5 cloves garlic and 1 inch ginger)
- 1 teaspoon garam masala
For Cooking and Finishing
- 2 tablespoons coconut oil, to 3 tablespoons
- 300 ml thick coconut milk
- 1 pinch sugar, optional
- 1 handful curry leaves, for garnish, fried
- 2 green chilies, for garnish, fried
Instructions
- 1
In a blender or food processor, combine the coriander leaves, 25 g curry leaves, 4 to 6 green chilies, 2 to 3 tablespoons vinegar, salt to taste, 1 teaspoon coriander powder, 1/2 teaspoon black pepper powder, 1/4 teaspoon turmeric powder, 1 teaspoon chili powder, 1 tablespoon ginger garlic paste, and 1 teaspoon garam masala. Blend until a thick, smooth green paste forms.
⏱️ 5 min - 2
Place the 400 g prawns in a bowl. Add the prepared green paste and mix thoroughly, ensuring all prawns are well coated. Cover the bowl and let the prawns marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 3
Heat 2 to 3 tablespoons of coconut oil in a large pan or skillet over medium heat. Once the oil is hot, add the marinated prawns to the pan. Cook the prawns, stirring occasionally, until the masala paste darkens and turns a deep green, and the prawns are cooked through, about 5-7 minutes.
⏱️ 7 min - 4
Pour in the 300 ml thick coconut milk. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and add a pinch of sugar if desired to balance the flavors.
⏱️ 5 min - 5
While the prawns are simmering, quickly fry a handful of curry leaves and a couple of green chilies in a little coconut oil until crispy. This can be done in a separate small pan or after removing the prawns from the main pan.
⏱️ 3 min - 6
Garnish the Green Prawns Nirvana with the fried curry leaves and green chilies. Serve hot with rice, appam, or Kerala porotta.