Konju Masala - Masala Prawns - Kerala Style

When I have a Kerala craving, I make something typical Keralan - to satisfy my homesickness. This is a typical Kerala prawns dish with kokum (Garcinia Indica) used as a souring agent and black pepper for heat.  Konju means prawns.  It also means sweet talking - whatever you call it, prawns is sweet - and reminds me of home.

Ingredients:

For Prawns:

1/2 kilo prawns, washed, de-veined and tails left intact.

1/2 teaspoon turmeric powder

1/2 teaspoon chilli powder

1 sprig curry leaves

1/2 teaspoon salt.

1 wedge kokum, soaked in hot water and then chopped finely (about a tablespoon of chopped pieces)

For Masala: 

2 large red onions - chopped

2 ripe tomatoes chopped

2 tablespoons oil

1/2 teaspoon cumin seeds

1 tablespoon ginger garlic paste

1 tablespoon freshly ground black pepper

1/2 teaspoon kashmiri chilli powder for colour

salt to taste

coriander leaves, chopped, to garnish

Method:

Wash and de-vein prawns leaving tails intact:

Add all ingredients for prawns except the kokum and mix well - let it marinate for 30 minutes.

While the prawns are marinating, heat oil in a saucepan and when it is hot, add the cumin seeds.  When it sizzles, add the onions and saute for about 10 minutes till the onions turn golden.  Add the ginger garlic paste and saute till the raw smell disappears.  Next add the Kashmiri chilli powder and tomatoes and saute till the tomatoes turn mushy. Check for salt and add as needed.  Add black pepper. Turn off the stove. 

Meanwhile, in another saucepan, add the marinating prawns and the kokum with the juice and cook till the prawns turn bright orange.

Pour the prawns and the juices into the onion tomato gravy and in a low flame finish the cooking process - till the prawns are cooked and covered well in the masalas.  Garnish with the chopped coriander leaves and serve.

You can serve this with rice or chappaties.