Coconut Curry Leaf Prawns — Prawn Pollichathu
A Kerala specialty of prawns marinated in a coconut-and-curry-leaf masala, wrapped in banana leaf, and pan-steamed until fragrant.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g shrimp dry. Toss with 0.5 tsp salt, 0.5 tsp turmeric, black pepper, lemon juice; rest 5 minutes. Thaw and rinse banana leaves; pass over low flame 5–10 seconds per side until pliable. Finely chop shallots, ginger, garlic, green chillies, tomatoes. Measure spices and coconut.
Saute
Heat 3 tbsp coconut oil in a heavy skillet over medium heat. Add 20 curry leaves, crackle 10 seconds. Add shallots, cook 5 minutes until soft and golden. Add ginger, garlic, chillies; cook 1 minute until raw smell fades.
Build
Add kashmiri chilli powder, ground coriander, fennel, remaining turmeric, remaining salt; stir 30 seconds with a splash of water to bloom. Add tomatoes, cook 3–4 minutes on medium-low, mashing until they break down.
Simmer
Add grated coconut, tamarind paste, 4 tbsp water; cook 2–3 minutes on medium-low, stirring, until thick and glossy. Add shrimp, toss 90 seconds on medium-high until opaque outside but slightly undercooked inside. Remove from heat, stir in garam masala, cool 1 minute.
Wrap
Lay banana leaves flat smooth-side up. Divide shrimp masala between leaves, mounding in centre. Top each with 2–3 curry leaves. Fold opposite edges to centre, fold remaining sides under, secure seam-side down.
Steam
Heat same skillet over medium-low, brush with remaining 1 tbsp oil. Place parcels seam-side down, cover, cook 5–6 minutes. Flip carefully, cook 4–5 minutes more until leaves turn dark green-brown and smell fragrant; shrimp reach 145°F and curl tightly.
Plate
Transfer parcels to plates. Open at the table for aroma reveal. Garnish with fresh coriander. Serve with lemon wedges, lime pickle, and roasted papad alongside.
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