Coconut Curry Leaf Prawns — Prawn Pollichathu
A Kerala specialty of prawns marinated in a coconut-and-curry-leaf masala, wrapped in banana leaf, and pan-steamed until fragrant.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g shrimp dry. Toss with 0.5 tsp salt, 0.5 tsp turmeric, black pepper, lemon juice; rest 5 minutes. Thaw and rinse banana leaves; pass over low flame 5–10 seconds per side until pliable. Finely chop shallots, ginger, garlic, green chillies, tomatoes. Measure spices and coconut.
Saute
Heat 3 tbsp coconut oil in a large heavy skillet over medium heat. Add 15 curry leaves, crackle 10 seconds. Add shallots, cook 4–5 minutes until soft and golden. Add ginger, garlic, chillies; cook 1–2 minutes until raw smell fades.
Build
Add Kashmiri chilli powder, ground coriander, fennel, remaining turmeric, remaining salt; stir 30 seconds with a splash of water to bloom. Add tomatoes, cook 3–4 minutes on medium-low, mashing until broken down.
Simmer
Add grated coconut, tamarind paste, 3 tbsp water; cook 2–3 minutes on medium-low, stirring, until thick and glossy. Add shrimp, toss 2 minutes on medium-high until opaque outside but slightly undercooked inside. Remove from heat, stir in garam masala, cool 1 minute.
Wrap
Lay banana leaves flat smooth-side up. Divide shrimp masala between the 2 parcels, mounding in centre. Top each with 3–4 curry leaves. Fold opposite edges to centre, fold remaining sides under, secure seam-side down.
Steam
Heat same skillet over medium-low, brush with remaining 1 tbsp oil. Place parcels seam-side down, cover, cook 5–6 minutes. Flip carefully, cook 4–5 minutes more until leaves turn dark green-brown and smell fragrant; shrimp reach 145°F and curl tightly.
Plate
Transfer parcels to a plate. Open at the table for aroma reveal. Garnish with fresh coriander. Serve with lemon wedges, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.