Prawns-Jackfruit Seed Curry

Prawns-Jackfruit Seed Curry is a vibrant dish that combines the rich flavors of seafood and the unique taste of jackfruit seeds. The prawns are cooked to perfection in a spicy, tangy gravy that enhances their natural sweetness, while the jackfruit seeds add a creamy texture and earthy flavor. This curry is a beloved delicacy in Kerala, often enjoyed with steamed rice or traditional Kerala porotta. Its harmonious blend of spices and ingredients makes it a standout dish in South Indian cuisine.

Ingredients

• Prawns (Shrimp) – ¼ kg (½ lb.)
• Jackfruit seeds – 10 seeds
• Cocum (Malabar Tamarind) – 2 (soak in water)
• Coconut milk (thin) – 1.5 cup
• Coconut milk (thick) – ½ cup
• Green Chillies – 2 (slit)
• Garlic – 3 (thinly sliced)
• Ginger – 1 piece (thinly slice)
• Turmeric powder – ¼ tsp
• Red chili powder – 2 tsp
• Salt – as needed

For Tempering

• Coconut oil – 2 tbsp
• Mustard seed – 1 tsp
• Shallots – 2 (chopped)
• Dry red chillies – 2
• Curry leaves – 1 sprig

Method

1. Clean and devein the prawns and keep it ready. You can buy devein prawns or shrimp to save time.
2. To clean the jackfruit seed, peel the outer white skin and then scraped off the brown coating with the knife as much as possible. Chop it into half lengthwise.
3. Take a clay pot and add all of the above ingredients (except the thick coconut milk).
4. Switch on the flame and cook it over low medium flame for about 10-15 minutes. By now everything will be cooked. Add little extra water if you want more gravy.
5. Now add the thick coconut milk, just as it starts to boil, switch off the flame.
6. Heat coconut oil in a small pan and pop up mustard seeds. Add the chopped shallots and fry till golden brown. Add the dry red chillies and curry leaves and fry.
7. Add this season oil over the curry. Keep the curry covered so that the flavours trapped inside.

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