Keralan green peppercorn prawns

Name: Keralan green peppercorn prawns
Cook time: 30 min
Yield: 48
Cuisine: Indian
Ingredients: 48 (500g) prawns, peeled and tail on; 2 teaspoons lime juice; 1 clove garlic, crushed; 2 teaspoons grated fresh ginger; 1/4 teaspoon turmeric powder; 2 tablespoons green peppercorns in brine, drained and rinsed; 1/4 teaspoon sea salt; 1 tablespoon curry leaves; 48 small bamboo skewers, soaked in water for 30 minutes

Fiona Smith

October 19, 2011

Time:< 30 minsMakes:48

I ate this dish, "chemmeen pacha kurumilagittathu" as it was called, at the Taj Green Cove Resort. They were so good and head chef Arzooman Irani kindly gave me the recipe. In Kerala, where pepper grows wild, they use fresh green peppercorns, but we have to use brined. Fantastic cooked on the barbecue, for a party I like just one prawn per skewer, but at the Taj they served this dish as an entrée with 4 on a skewer with a wedge of lime.

Ingredients

48 (500g) prawns, peeled and tail on
2 teaspoons lime juice
1 clove garlic, crushed
2 teaspoons grated fresh ginger
1/4 teaspoon turmeric powder
2 tablespoons green peppercorns in brine, drained and rinsed
1/4 teaspoon sea salt
1 tablespoon curry leaves
48 small bamboo skewers, soaked in water for 30 minutes

Method

In a bowl combine the prawns, lime juice, garlic, ginger and turmeric. Set aside for 25 minutes.
With a mortar and pestle, crush the green peppercorns and salt to a paste then mix well with the prawns and the curry leaves. Thread 1 prawn on each bamboo skewer. Heat a barbecue, grill pan, or oven grill to very hot and cook the prawns for 30 seconds each side until just done.