Prawns Peralan

This is another Easter special at my table today. An authentic Kerala recipe, and Iam already missing mom's Easter spread.

Prawns: 1/2 kg shelled and deveined

To Marinate:
Fennel Powder: 1.5 tsp
Pepper Powder: 1 tsp
Salt: as required
Turmeric Powder: 1/4 tsp

Marinate the prawns in the above mix and keep aside.

Onions: 2 roughly chopped
Garlic: 2 pods sliced
Ginger: 2 inch juliennes
Turmeric Powder:1/4 tsp
Kashmiri Red Chilly Powder: 1.5 tsp
Coriander Powder: 2 heaped tsp
Fenugreek Powder: 1/4 tsp
Cumin Powder:1/4 tsp
Garam Masala: 1/2 tsp
Kodam Puli (Kokum): 3
Oil and Salt: as required

Heat Oil and saute the ginger and garlic for 2 minutes

Add the onions and saute till wilted and brown along the edges

Add all the masala and saute till raw smell is gone

Now add the marinated prawns and saute till the masala gets coated

Now add the Kokum and half a cup water and cook on low flame.

Let the water dry up.
Do a taste test and adjust the salt.
When the prawns are cooked, turn off the stove and serve with White rice.