Malabar Prawn Curry How To Make Malabar Shrimp Curry Recipes
MALABAR PRAWN CURRY | HOW TO MAKE MALABAR SHRIMP CURRY
Malabar Prawn Curry is my kids favorite curry. It tastes great with steamed rice or with idlis or Aappam or even with chappathi or roti. It can be made as a spicy one or with mild spiciness. I made with less spicy as I need to feed my daughter. I took the recipe from here. If you want to look for some tangy and spicy prawn dish you can have a look on prawn thokku or prawn gravy.
Provided by Akila
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Clean the prawns and wash with salt. In a pan add coconut oil. Keep the flame in medium. When it is hot add the mustard. When it splutters add the Urud dal.
- Add the curry leaves now. Fry for 30 sec. Add the chopped onion.
- When the onion is translucent, Add the ginger garlic paste and green chilli and fry till the raw smell of ginger garlic goes off. Add the tomatoes and sauté them well till it becomes mushy.
- Add the chilli powder, coriander powder, cumin powder, turmeric and salt. Allow to cook for 1 min. Now add the prawns and mix it well with the masalas.
- Do not add any water as the Prawns leave out water. When they leave out water add the thin coconut milk and cook for 5 min.
- Prawns would be half cooked by this time. Allow the prawns to cook for another 5 min and add the thick coconut milk.
- After adding thick coconut milk, do not cook more. When it just starts boiling switch off the stove.
- Garnish with coriander leaves and serve hot with rice.
Nutrition Facts : Calories 500 kcal, ServingSize 1 serving
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 Prawns Pulao Rava Fried Prawns Prawns Fried Rice
Provided by Alka Jena
Time 1h
Yield Makes: 3 Servings
Number Of Ingredients 20
Steps:
- 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.
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- Pour in the oil, let the oil warm. Add in the mustard seed, fenugreek seed, onions, split green chilli and curry leaves. Cook over low-medium fire until the mustard blister and the onions turn translucent.
- Make sure the fenugreek seed doesn't turn brown during this process or you will end up with a bitter dish.
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