Australian Yoga Journal — July 2017

Malvani prawn rassa (prawn curry)

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The cooking of Western India often includes coconut. Add tamarind
(a sour fruit) paste and all five of our healing spices, and you get a
great balance of sweet, tangy, and fiery.

Rub prawns with turmeric, 1 tsp garlic, ½ tsp ginger, and 1 tsp salt.

In a large frying pan over medium-high heat, warm ½ tbsp oil. Add
cinnamon stick, peppercorns, coriander, and cloves; cook until seeds

sizzle, 30 seconds. Add onions and cook until golden, 3–4 minutes.
Reduce heat to medium and cook until onions are fully soft, 7–8 minutes.
Stir in remaining 1 tsp garlic and ½ tsp ginger; cook 30 seconds. Stir in
coconut, increase heat to high, and cook until coconut browns, 1 minute.

Remove from heat and stir in chilies and reserved soaking water.

Pour pan contents and 2/3 cup cold water into blender; pulse to make a thick
curry paste.

In the same pan over medium heat, warm remaining ½ tbsp oil. Add
prawns and fry until they begin to turn opaque, 3–4 minutes. Stir in

tamarind paste and cook, 1 minute. Stir in curry paste and remaining
½ tsp salt. Rinse blender with 1 cup water and pour water into pan.
Bring mixture to a boil; reduce heat to a simmer, cooking until prawns
are cooked through, 5 minutes. Divide rice and curry among 6 bowls.

Garnish with coriander and/or coconut flakes.

NUTRITIONAL INFO 322 calories per serving, 15 g fat (12 g saturated),
38 g carbs, 6 g fibre, 12 g protein, 838 mg sodium

Janis Jibrin, is a writer and registered dietitian based in Washington, DC, as
well as an adjunct professor of nutrition at American University. Monisha
Bharadwaj, author of The Indian Cooking Course, runs an Indian cooking
school in London called Cooking with Monisha (cookingwithmonisha.com).

1/2 kg prawns, shelled and
deveined
1 tsp. ground turmeric
2 tsp. minced garlic
(about 4 cloves), divided
1 tsp. chopped ginger, divided
1 ½ tsp. salt, divided
1 Tbsp. coconut oil, divided
1 stick Ceylon cinnamon
1 tsp. black peppercorns
1 tsp. coriander seeds
4 cloves

2 medium yellow onions, finely diced

4 Tbsp unsweetened dried

coconut, soaked in ½ cup hot water

for 20 minutes

4 dried red chillies, seeded, soaked in

4 Tbsp. hot water for 10 minutes,

liquid reserved

4 tsp. tamarind paste

1 cup basmati rice, cooked

according to package directions

Coriander or coconut flakes,

for garnish