MALABAR PRAWN’S CURRY RECIPE

It is a spicy shrimp curry made in traditional Kerala style. Here is how to make it.

INGREDIENTS

Prawn – 250 grams

Coconut Milk:

Coconut – 1 Cup
Water – ¾ Cup

Tamarind Extract:

Tamarind – ½ lemon sized ball
Warm Water – ½ cup

Other Ingredients:

Coconut Oil – 3 tbsp
Mustard Seeds – ¼ tsp
Curry leaves – 15 nos
Onion (thinly sliced) – 1 nos
Ginger (finely chopped) – ½ inch
Garlic (finely chopped) – 4 cloves
Green Chilli (slit) – 4 nos
Dried Red Chilli – 1 no
Red Chilli Powder – 1 tsp
Turmeric Powder – ¼ tsp
Coriander Powder – ½ tsp
Cumin Powder – ½ tsp
Tomatoes – 2 nos
Water – 2 tbsp + 1 ½ Cup
Salt – ¾ tsp

Tempering:

Coconut Oil – 2 tsp
Shallots (thinly sliced) – 2 nos
Curry leaves – 5 nos

HOW TO MAKE IT

  1. In a mixer grinder, grind the grated coconut and water. Pass it through a sieve to extract coconut milk.
  2. In a bowl, soak the tamarind in ½ cup of warm water. Extract the tamarind juice from the tamarind.
  3. In a Kadai, heat the coconut oil, add the mustard seeds and allow them to pop. Add the curry leaves. After a few seconds add the thinly sliced onions and saute for 5 minutes.
  4. Add the ginger, garlic, slit green chilli. Saute this for a couple of minutes.
  5. Add the red chilli powder, turmeric powder, coriander powder, cumin powder, and dried red chilli. Add 2 tbsp of water and let the spices cook for a minute.
  6. Add the chopped tomatoes, salt and saute for a minute. Add 1 ½ cup of water and the extracted tamarind juice. Simmer for 10 minutes.
  7. Add the coconut milk and stir.
  8. Strain the curry using a strainer.
  9. Heat a Kadai, add the strained curry, prawns, and cook this for 3 minutes. Remove from the heat and set aside.
  10. In another tempering pan, heat 2 tsp of coconut oil and add the sliced shallots, once it turns golden brown, add curry leaves and let it splutter. Add this tempering over the prawn curry.
  11. Serve the prawn curry with steamed rice.

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