I love India’s version of stir fries.
From the North Indian tomato laden Kadhai’s to this fragrant kari leaves and black pepper version from the Malabar coast of Kerela. Jumbo prawns are quickly stir fried in a thick masala paste made with fresh ingredients like ginger, garlic and spices – turmeric, red chilly powder and of course Tellicherry pepper corns.
Some of India’s finest pepper corns hails from Tellicherry on the Malabar coast. These pungent, full flavored peppercorns are considered the black gold of the region. In this recipe, the black peppercorns are roughly broken down and then ground with the remaining ingredients to make the paste.
Beware! Do not substitute for ground peppercorns in the same proportion. The masala paste will be so spicy that you’ll pop a nerve! That is unless you have a lead lined tummy. Ha..ha…
This is a spin off of my favorite chicken that I had posted a while ago – you’ll find that here.
But I love this prawn version because a) it’s prawns b) can be put together in a few minutes flat c) great for potlucks
And did I mention delicious?
Hope you’ll give it a go!