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Prawn Temperado

Prawn Temperado, the Anglo Indian Way

Prawn Temperado. Luscious Prawns and earthy ashgourd. Stewed in coconut milk. Perfumed with curry leaves. And a handful of mellow spices. Spiked with chillies. Just divine with piping hot rice on a winter day.
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Prep Time 10 minutes
Cook Time 40 minutes
Course: Main Course
Cuisine: Anglo Indian
Ingredients Method

Ingredients
  

For the Prawn Temperado
  • 300 g bagda chingri or medium sized prawns, de-veined, de-shelled but heads intact
  • 250 g chalkumro or ash gourd
  • 3/4 cup coconut milk
  • 3 medium onions finely chopped
  • 1/2 tsp turmeric powder
  • 10-12 curry leaves
  • 10-12 green chillies slit
  • 4 tbsp coconut oil
  • salt to taste
For the Temperado Masala
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp posto or poppy seeds
  • 3/4 cup coconut freshly grated
  • 2-3 cloves garlic
  • 1 tbsp ginger grated
  • 2 dry red chilies

Method
 

For the Temperado Masala
  1. Dry roast the cumin seeds, coriander seeds and red chillies. Once the spices have released their aroma, remove from flame, allow to cool to room temperature.
  2. Transfer the spices to a grinder, add the other ingredients listed under temperado masala, blitz with a splash of water to a make smooth paste. Keep aside.
For the Prawn Temperado
  1. Blanch the ashgourd in water (with just a pinch of salt added to it) till just tender. Drain from water, keep aside.
  2. Marinate the prawns with a little salt and a pinch of turmeric powder.
  3. Heat oil in a pan, shallow fry the prawns till light pink. Keep aside.
  4. To the same oil, add the curry leaves, let them splutter. Now add the chopped onions. Fry till soft and translucent.
  5. Add the above temperado masala paste, sprinkle in the remaining turmeric powder, cook over a medium-low flame till oil starts to get released from the masala.
  6. Carefully pour in ΒΌ cup of warm water, add the coconut milk, throw in the fried prawns, ashgourd and green chilies, bring to a gentle simmer.
  7. Cook over a low flame for 10 odd minutes, till the curry has a medium thick consistency. Allow to rest for 10minutes.
  8. Serve hot with steamed rice or appams or neer dosa.