In Kerala, on India’s south west coast, street carts called thattukada sell deep-fried chicken coated in a spicy marinade. At Nilgiri’s Indian Restaurant in Sydney, Ajoy Joshi bakes his ‘street cart chicken’ rather than frying it and serves it with a green sauce that’s one of the tastiest things I’ve ever had – this is the inspiration for my Kerala thattukada prawns. Ajoy insists that prawns are best cooked in their shells so each diner can decide whether to peel them or eat them head and all (like he does)! Either way, it’s a good idea to serve these street cart prawns with finger bowls and plenty of large napkins. Serve some Kerala parotta alongside for mopping up all that delicious sauce if you like (see video below).
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