Dried Prawns & Jackfruit Seed Curry with Coconut Paste
Introduction:
This flavorful curry brings together dried prawns, tender jackfruit seeds, and a rich coconut paste simmered with aromatic spices. It’s a hearty, rustic dish often enjoyed with steamed rice and loved for its bold coastal flavors and comforting texture. The coconut paste ties all the ingredients together, adding creaminess and a hint of sweetness.
Ingredients
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Dried prawns (chunna or karuvadu/ Unakka chemeen) – 1 cup (washed and soaked in warm water for 15 minutes)
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Jackfruit seeds – 1 cup (boiled, peeled, and halved)
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Grated coconut – 1 cup
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Green chilies – 2 (adjust to taste)
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Ginger – 1 tsp (finely chopped)
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Garlic – 4 cloves (optional, finely chopped)
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Cumin seeds – ½ tsp
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Turmeric powder – ½ tsp
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Red chili powder – 1 tsp (adjust to taste)
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Tamarind pulp – 1 tbsp (soaked and extracted)
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Salt – to taste
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Water – as needed
Tempering:
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Coconut oil – 2 tbsp
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Mustard seeds – 1 tsp
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Curry leaves – 1 sprig
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Dry red chilies – 2
Instructions
1. Prepare the Ingredients
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Wash and soak the dried prawns in warm water for 15 minutes to soften.
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Boil the jackfruit seeds until soft, peel them, and cut into halves or chunks.
2. Make the Coconut Paste
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Grind grated coconut, green chilies, ginger, garlic, and cumin seeds into a smooth paste using a little water.
3. Cook the Curry
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In a thick pan, heat coconut oil.
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Add mustard seeds and let them splutter.
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Add dry red chilies and curry leaves. Sauté briefly.
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Add the soaked dried prawns and sauté for 2–3 minutes.
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Add turmeric powder, red chili powder, and the jackfruit seeds. Mix well.
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Pour in the tamarind pulp and enough water to cover the ingredients.
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Bring it to a boil, then lower the flame and simmer for 10 minutes.
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Add the coconut paste, mix gently, and simmer for another 5–7 minutes. Avoid boiling vigorously to retain the fresh aroma of coconut.
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Adjust salt and spice according to taste.
Serving
Serve hot with steamed rice, appam, or Kerala parotta. Garnish with a drizzle of coconut oil and fresh curry leaves for added flavor.
Tips
✔ Soak the dried prawns well to remove excess saltiness.
✔ Tamarind adds a tangy contrast that balances the rich coconut paste.
✔ Avoid overcooking after adding the coconut paste to preserve its aroma.
✔ Use fresh coconut and quality dried prawns for the best taste.
Conclusion
This Dried Prawns and Jackfruit Seed Curry with Coconut Paste is a hearty and aromatic dish that celebrates the flavors of Kerala. It’s simple to prepare yet packed with textures and tastes that make every bite satisfying. Perfect for festive occasions or a comforting family meal!
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