Name: Malabar Prawn Curry recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Prawns - 250 gms; Tamarind paste -1 teaspoon; Mustard seeds - 1/2 teaspoon; Kashmiri red chilli powder - 1 teaspoon; Whole Red Chillies - 2 to 3; Fenugreek seeds - 1/2 teaspoon; Coconut milk-1 cup; Baby onions - 3 to 4; Mustard Oil - 3 to 4 teaspoon; Curry leaves- a sprig; Turmeric powder - 1 teaspoon; Salt to taste; 1/2 Lemon; For the Paste:; Grated coconut - 3/4cup; Chopped Garlic - 2 teaspoon; Turmeric powder - 1/2 teaspoon; Chopped Ginger - 1 teaspoon; Coriander powder - 1 teaspoon; Cumin powder - 1/2 teaspoon; Green Chillies - 2

ABOUT Malabar Prawn Curry RECIPE

Malabar Prawn Curry is a recipe from the coastal regions of South India, KERALA, which is aptly called 'God’s Own country'. Because of the abundance of coconut trees in Kerala, it finds its exclusive presence in Malabar Cuisine. Malabari Cuisine is from the Southern Part of Konkan Coast, which is quite different from the Northern Konkan cuisine namely Malvani and Gonmantak. Usage of Tamarind and Curry leaves is the signature of Malabari Cuisine. This recipe has many flavors with the tanginess of tamarind, great flavours of curry leaves and the sweetness of coconut milk.

Ingredients Serving: 4

Prawns - 250 gms
Tamarind paste -1 teaspoon
Mustard seeds - 1/2 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Whole Red Chillies - 2 to 3
Fenugreek seeds - 1/2 teaspoon
Coconut milk-1 cup
Baby onions - 3 to 4
Mustard Oil - 3 to 4 teaspoon
Curry leaves- a sprig
Turmeric powder - 1 teaspoon
Salt to taste
1/2 Lemon
For the Paste:
Grated coconut - 3/4cup
Chopped Garlic - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Chopped Ginger - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Green Chillies - 2

Instructions

Wash and clean the prawns. Marinate the prawns with 1 teaspoon turmeric powder, 1 teaspoon red chilli powder , 1 teaspoon salt and juice of half a lemon. Keep it for 30 minutes.
Take 1 cup of grated coconut and put it in 1 cup of boiling water and extract the coconut milk through a sieve.
Grind all the ingredients with some water and keep aside.
In a pan, fry the prawns on both sides in mustard oil for 3 to 4 minutes. Remove and keep aside.
In the same pan, add a little more oil, when it is hot, add the mustard and fenugreek seeds, once they start to splutter, add the curry leaves, dry red chillies, and the onions.
Fry till the onions turns a little brown and then add the ground masala. Saute for 5 to 6 minutes or till oil comes out from it on medium heat. Add salt and tamarind paste and cook for further 3 to 4 minutes.
Now add the prawns and cook for 3 to 4 minutes, and then add the coconut milk. Let it come to a boil and then lower the heat and let the curry cook for 2 to 3 minutes.
Turn off the gas and keep it covered to trap the aroma of the curry. Serve hot with hot steamed rice and raita.

Similar Recipes