Malabar Prawn Curry Recipe

Name: Malabar Prawn Curry Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 3
Cuisine: Indian
Ingredients: 250 g Shrimp (250 grams Prawns); 1 cup Coconut Milk (1 cup Coconut milk); 1 tsp Tamarind Paste (1 teaspoon Tamarind Paste); 1 sprig Curry leaves (1 sprig Curry leaves); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); 2 pieces Dried Red Chili (2 Dry Red Chillies); 3 pieces Pearl Onion (3 Pearl onions (Sambar Onions)); 1 ½ tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi) + 1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Kashmiri Red Chili Powder (1 teaspoon Kashmiri Red Chilli Powder); 0 pieces Table Salt (Salt to taste); 1 tsp Lemon Juice (1 teaspoon Lemon juice); 3 tsp Mustard Oil (3 teaspoon Mustard oil); ¾ cup Coconut (3/4 cup Fresh coconut grated); 1 tsp Ginger (1 teaspoon Ginger chopped); 2 tsp Garlic (2 teaspoon Garlic chopped); 2 pieces Green Chili (2 Green Chillies); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera)); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania))

Malabar Prawn Curry Recipe - Fish Recipes (Indian)

60 minIndian

Servings3

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Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 3 servings

Shrimp250 g · 250 grams Prawns
Coconut Milk1 cup · 1 cup Coconut milk
Tamarind Paste1 tsp · 1 teaspoon Tamarind Paste
Curry leaves1 sprig · 1 sprig Curry leaves
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Fenugreek Seed½ tsp · 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
Dried Red Chili2 pieces · 2 Dry Red Chillies
Pearl Onion3 pieces · 3 Pearl onions (Sambar Onions)
Ground Turmeric1 ½ tsp · 1 teaspoon Turmeric powder (Haldi) + 1/2 teaspoon Turmeric powder (Haldi)
Kashmiri Red Chili Powder1 tsp · 1 teaspoon Kashmiri Red Chilli Powder
Table Salt0 pieces · Salt to taste
Lemon Juice1 tsp · 1 teaspoon Lemon juice
Mustard Oil3 tsp · 3 teaspoon Mustard oil
Coconut¾ cup · 3/4 cup Fresh coconut grated
Ginger1 tsp · 1 teaspoon Ginger chopped
Garlic2 tsp · 2 teaspoon Garlic chopped
Green Chili2 pieces · 2 Green Chillies
Cumin Powder½ tsp · 1/2 teaspoon Cumin powder (Jeera)
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)

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Steps

1To begin making the Malabar Prawn Curry recipe, wash and clean the prawns.
2Marinate 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.
3Take 1 cup of grated coconut and pour over 1 cup of boiling water and extract the coconut milk through a sieve.
4Grind all the ingredients marked under ‘For the Paste’ with some water and keep it aside in a grinder.
5In aheavy bottomed pan, fry the prawns on both sides in mustard oil for 3 to 4 minutes. Remove and keep aside.
6In 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.
7Fry 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.
8Add salt and tamarind paste and cook for further 3 to 4 minutes.
9Now add the prawns and cook for 3 to 4 minutes and then add the coconut milk.
10Let it comes to a boil and then lower the heat and let the curry cook for 2 to 3 minutes more.
11Switch 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.