I have a never ending love for Prawns and shrimps as I mentioned here.Though my favorite preparation is the shrimp malaicurry but I sometimes want to try out new recipes as well. While going through some recipes in an old magazine, this recipe caught my attention. The recipe Malabar prawn curry had the ingredient which pairs great with Prawns, i.e. the Coconut milk.
This recipe is from the coastal regions of South India, Kerala. In Kerala there is abundance of coconut and this one thing is exclusive in Malabar cuisine. Kerala is like heaven on earth, commonly known as ‘God’s own country’. I have plans to visit there someday.
This recipe Malabar prawn curry has a burst of flavors. Tastes tangy and spicy with great flavors of curry leaves and the coconut milk. The aroma that comes out while cooking is out of the world.
Have it with a bowl of white rice and enjoy a special lunch with your family.
Tips:
If you want you may lightly sauté the prawns before adding it to the gravy but be careful not to overcook it otherwise it may become tough and chewy. The amount of tamarind pulp and red chili powder is according to taste. You may use Kashmiri red chili powder instead which will give color without making the dish too spicy. You may also add a little bit of sugar to balance out the tanginess of the dish but that is completely optional.
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MALABAR PRAWN CURRY
- YIELD: 4 Servings
This recipe has a burst of flavors. Tastes tangy and spicy with great flavors of curry leaves and the coconut milk. The aroma that comes out while cooking is out of the world.
INGREDIENTS
- 12 large prawns uncooked
- 1 cup red onion sliced
- 2 tablespoons ginger-garlic paste
- 2 small tomatoes chopped
- 1 tablespoon tamarind pulp or according to taste
- 15 pieces curry leaves
- 2-3 medium green chilies slit
- 1 large dry red chili broken into small pieces
- 2 tablespoons vegetable oil
- 1 teaspoon salt or to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teapsoon coriander powder
- 1/2 teaspoon cumin powder
- 1/3 cup coconut milk
INSTRUCTIONS
-
- Shell and devein the prawns but keep the tail intact. Wash and set aside.
- In a wok heat oil at medium high and add the mustard seeds. When they start to pop, add the curry leaves. Fry for 30 seconds. Drain a few curry leaves and reserve for garnish later. Add the sliced onion and fry until it changes color to light brown.
- Now add the slit green chilies, ginger-garlic paste, dried red chili and sauté for couple of minutes or until the raw flavor of the garlic is no more. In a small bowl add the turmeric powder, cumin powder, coriander powder, red chili powder and salt with 2 tablespoons of water. Mix well and add . Sauté for couple of minutes and add the chopped tomatoes. Cook for 5-6 minutes or until the tomatoes have broken down. Add 1/2 cup water and tamarind pulp . Mix well. Turn down the heat to medium low and let it cook for few minutes.
- Add the coconut cream and stir well. Finally add the prawns and cook for few minutes until done. The gravy should be thick. Taste for seasoning.
- Turn off the heat and transfer to a serving dish. Garnish with fried curry leaves. Serve with white steamed rice. Enjoy!
- CUISINE: Indian
- COURSE: Main Course
Hello Sonali,
Nice to meet you here 🙂 Hope you are doing well.
WOW! Something that offers a blend of the south taste.
Prawns are something delicious to eat, I find them a good and yummy food to have in my meals.
This is something very unique recipe to get our hands working on them.
Thank you for sharing this among us.
Shantanu sinha
I love malabar fish curry the most