BLACK PEPPER PRAWNS

Serves 6

Black pepper is widely used in Indian cooking especially in Kerala. When preparing this Kerala- inspired dish, pound the black peppercorns just before cooking for the best results.

Cooking oil 3 Tbsp
White urad dhal 1½ tsp
Fennel seeds 1 tsp, coarsely pounded
Cardamoms 5
Black peppercorns 1 Tbsp, coarsely pounded
Onions 4, large, peeled and thinly sliced
Garlic 10 cloves, pounded with skin on
Ginger 4 thin slices
Green chillies 3, sliced

Curry leaves 5 sprigs
Tomatoes 3, medium, thinly sliced
Ground turmeric 1 tsp
Chilli powder 2 tsp
Water (optional) 60 ml (2 fl oz / 4 Tbsp)

Prawns (shrimps) 1 kg (2 lb 3 oz), large,
peeled, leaving tails intact

Salt 1½ tsp
Mustard seeds 1 tsp

1.   Heat 2 Tbsp oil and fry urad dhal until golden brown.

2.   Add fennel, cardamoms and black peppercorns and stir-fry until aromatic.

3.   Add onions and stir-fry until onions are golden brown.

4.   Add garlic, ginger, green chillies and 3 sprigs curry leaves and stir-fry for 1 minute.

5.   Add tomatoes, turmeric and chilli powder and stir-fry over low heat until tomatoes are
pulpy. If necessary, add water at this stage.

6.   Add prawns and stir-fry until prawns are cooked and gravy coats prawns. Dish out onto
a serving dish.

7.   In a clean pan, heat remaining 1 Tbsp oil. Add mustard seeds and remaining 2 sprigs
curry leaves and fry until mustard seeds pop.

8.   Pour contents of pan over cooked prawns. Stir to mix well and serve hot.

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INDIAN HERITAGE

Cooking