Prawns peera is an authentic Kerala delicacy celebrating some of the ingredients the state is famous for - most notably lovely seafood, prawns in this instance. Mellow sweetness of grated coconut, and the subtle tanginess of pot tamarind (kudampuli), with the understated heat from green chillies brings out the best of prawns.
Course: Main Course
500gramsprawns / shrimp
2piecespot tamarind (kudampuli)
5 - 6podsgarlic
8 - 10shallots
2 - 3green chillies
Devein and clean the prawns. Small to medium size prawns are ideal for this recipe.
If you are using bigger ones, cut them to smaller pieces to get an even coating of flavours.
Chop ginger, garlic, and shallots. Gently crush them together, and add to a pot along with the prawns, grated coconut, green chillies (slit lengthwise) and pot tamarind.
Add salt, turmeric powder and coriander powder.
Add half cup water, and mix well.
Close the lid, and bring to boil on a low flame.
Open the lid, and cook for a few more minutes.
Reduce till the water start to disappear, and switch off.
Drizzle with some coconut oil. Give it a gentle stir before serving.
Prawns peera is a perfect accompaniment for steamed rice. Serve hot.