Name: Malabar Shrimp Curry recipe by Anjali Gupta at BetterButter
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 4
Ingredients: For curry paste; Fennel Seeds - 1tsp; Pepper corn - 1tsp; Coriander seeds - 2 tbsp; Curry leaves - 10 to 12; Onion - 1 medium(chopped); Tomato - 1 medium (chopped); Garlic - 3-4 cloves; Whole red chili - 2; Green chili - 2; Other ingredients; Prawns - 600 grams; Coconut milk - 500ml; Coconut oil - 2 to 3 tbsp; Turmeric powder - 1 tsp; salt as per taste; Ginger Paste - 1 tsp; Tamarind pulp - 1/2 tbsp(Concentrated); Mustard seeds - 1/2 tsp; Kashmiri Red chilli powder - 2 to 3 tsp; Red chilli powder - 1 tsp

Ingredients Serving: 4

For curry paste
Fennel Seeds - 1tsp
Pepper corn - 1tsp
Coriander seeds - 2 tbsp
Curry leaves - 10 to 12
Onion - 1 medium(chopped)
Tomato - 1 medium (chopped)
Garlic - 3-4 cloves
Whole red chili - 2
Green chili - 2
Other ingredients
Prawns - 600 grams
Coconut milk - 500ml
Coconut oil - 2 to 3 tbsp
Turmeric powder - 1 tsp
salt as per taste
Ginger Paste - 1 tsp
Tamarind pulp - 1/2 tbsp(Concentrated)
Mustard seeds - 1/2 tsp
Kashmiri Red chilli powder - 2 to 3 tsp
Red chilli powder - 1 tsp

Instructions

Dry Roast Fennel seeds,Pepper corn,Coriander seeds ,Red chili and keep aside
Dissolve the Tamarind pulp in a half cup of water and keep aside
Clean,de-vein ,wash prawns,Marinade with salt and 1/2 tsp Turmeric powder and leave for 5 minutes.
In a blender ,blend dry roast masala which you prepared above, chopped onion ,chopped tomato , garlic , curry leaves , and green chilli (with help of some water )and make a thick paste .
Heat oil in a Kadhai , Once the oil is hot add marinated Prawns and cook for 2to 3 minutes on high heat (Do not over cook the Prawns otherwise became Chewy)
Remove all the Prawns and keep aside
In same pan add and heat another 2 to 3 tbsp oil ,once hot add mustard seeds, when it start to splutter add the wet masala paste and cook for 2 to 3 minutes .
Add salt ,Turmeric, Red chili powder , Kashmiri red chili powder , and ginger paste and cook for 5 to 6 minutes or till the time fats begin to separate .
Add the Tamarind pulp cook over medium to high heat till it boils. once boiling , turn the flame to low now add coconut milk and mix well.
Increase the heat and bring it to boil again . At this point adjust the consistency of the gravy ( cook till you get the desired thickness or add water to loosen)
Once the desired consistency is attained add the Prawns and cook for 2 to 3 minutes.
Malabar Prawns curry is ready to eat - Garnish with chopped coriander leaves and serves with favorite accompaniment .

Similar Recipes