Kokum Prawn Curry
This Kokum Prawn Curry, made with Pure Kokum Extract: Kokum Agal brings together juicy prawns, creamy coconut milk and a warm chilli-spice base. The kokum extract cuts through the richness of the coconut and gives the curry a clean coastal tang.
Ingredients:
Instructions:
1. Rinse the cleaned prawns briefly and pat them dry. Toss with a pinch of turmeric and a small amount of the measured salt, then set aside for 10 minutes.
2. Heat the oil in a wide pan over medium heat. Add mustard seeds and let them splutter, then add cumin seeds.
3. Add the chopped garlic, grated ginger and green chilli. Sauté for about 30 seconds until fragrant.
4. Add the onion and cook until soft and lightly golden. Add the tomato, remaining turmeric powder and red chilli powder, then cook for 2–3 minutes until the tomato softens.
5. Pour in the coconut milk and 1/2 cup water. Add the remaining salt, mix well and bring the curry to a very gentle simmer.
6. Stir in Pure Kokum Extract: Kokum Agal and simmer for 2 minutes so the tang is evenly distributed through the coconut gravy.
7. Add the prawns and cook uncovered on low to medium heat for 4–5 minutes, stirring gently once or twice, just until the prawns turn opaque and curl. Do not overcook them.
8. Taste the curry and adjust the salt or kokum extract if required. If the gravy is too thick, add a small splash of hot water.
9. Switch off the heat, garnish with fresh coriander and serve hot with steamed rice.
Enjoy this creamy, tangy Kokum Prawn Curry made with Pure Kokum Extract: Kokum Agal!
