A very traditional prawn preparation from Kerala village cuisines. In this recipe podi Konchu (small prawns) is prepared in a semi-thin masala gravy enriched with the sour taste of tamarind, tomato or mango (or a mix of all). Konchu puli is one of the tastiest accompaniments for dry tapioca (unakka kappa)
Ingredients
- Shrimp (small sized) : 1 Lb
- Chopped Ginger: 1 T-Sp.
- Green chilly : 3
- Curry leaves
- salt
- Fenugreek powder : A big pinch
- Water : 2 cups
- Tamarind : 4 pieces
- Coconut oil : 1 ½ T-Sp.
For grinding
- Grated coconut : 1 ¼ Cup
- Turmeric powder : ¼ T- Sp.
- Coriander powder : 1 ½ Tbl-Sp.
- Chilly powder : 1 ½ Tbl- Sp. (Adjust)
- Garlic Cloves : 1
Method
- Grind all the ingredients mentioned for grinding to a smooth paste.
- In an earthen pot/ pan add the ground mixture along with chopped ginger, curry leaves, green chilly and tamarind.
- Add 2 cup of water and enough salt, then mix it.
- Bring this to boil and add the shrimp.
- Wait for it to boil, then reduce the flame and close it with a lid and cook it.
- It will take around 20 -25 minutes to get the fish cooked and gravy to get lightly thick.
- Finally add the fenugreek powder, curry leaves and coconut oil.
- Take the pan out from the stove and rest for another 30 minutes before serving.
Tips:-
- It’s a semi thick gravy, so adjust the water accordingly.
- Here I used cooked shrimp, small shrimps are good for this recipe.
- Can use green mango, Malabar tamarind and/or normal tamarind for this recipe.
