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 it's 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 a burst of flavour with the tanginess of tamarind, great flavours of curry leaves and the sweet taste of coconut milk.
Serve Malabar Prawn Curry with hot steamed rice and any raita of your choice for a delicious meal.
If you like this recipe, you can also try other Prawn recipes such as
- 250 grams Prawns
- 1 cup Coconut milk
- 1 teaspoon Tamarind Paste
- 1 sprig Curry leaves
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 Dry Red Chillies
- 3 Pearl onions (Sambar Onions)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kashmiri Red Chilli Powder
- Salt , to taste
- 1 teaspoon Lemon juice
- 3 teaspoon Mustard oil For the paste
- 3/4 cup Fresh coconut , grated
- 1 teaspoon Ginger , chopped
- 2 teaspoon Garlic , chopped
- 2 Green Chillies
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
How to make Malabar Prawn Curry Recipe
To begin making the Malabar Prawn Curry recipe, wash and clean the prawns.
Marinate the prawn with 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon salt and a juice of half a lemon for 30 minutes.
Take 1 cup of grated coconut and pour over 1 cup of boiling water and extract the coconut milk through a sieve.
Grind all the ingredients marked under ‘For the Paste’ with some water and keep it aside in a grinder.
In a heavy bottomed 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 comes to a boil and then lower the heat and let the curry cook for 2 to 3 minutes more.
Switch off the gas and keep it covered to trap the aroma of the curry inside. Serve Malabar Prawn Curry with hot steamed rice and any raita of your choice for a delicious meal.