Malabar Shrimp Curry | How to make Malabar Shrimp Curry

By Anjali Gupta  |  21st Sep 2016  |  
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  • Malabar Shrimp Curry, How to make Malabar Shrimp Curry
Malabar Shrimp Curryby Anjali Gupta
  • Prep Time

    8

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

15

0





About Malabar Shrimp Curry Recipe

Malabar Shrimp Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by Anjali Gupta teaches how to make Malabar Shrimp Curry step by step in detail. This makes it easy to cook Malabar Shrimp Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Malabar Shrimp Curry at home. This amazing and mouthwatering Malabar Shrimp Curry takes 8 minutes for the preparation and 15 minutes for cooking. The aroma of this Malabar Shrimp Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Malabar Shrimp Curry is a good option for you. The flavour of Malabar Shrimp Curry is palatable and you will enjoy each and every bite of this. Try this Malabar Shrimp Curry and impress your family and friends.

Malabar Shrimp Curry

Ingredients to make Malabar Shrimp Curry

  • 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

How to make Malabar Shrimp Curry

  1. Dry Roast Fennel seeds,Pepper corn,Coriander seeds ,Red chili and keep aside
  2. Dissolve the Tamarind pulp in a half cup of water and keep aside
  3. Clean,de-vein ,wash prawns,Marinade with salt and 1/2 tsp Turmeric powder and leave for 5 minutes.
  4. 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 .
  5. 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)
  6. Remove all the Prawns and keep aside
  7. 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 .
  8. 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 .
  9. 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.
  10. 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)
  11. Once the desired consistency is attained add the Prawns and cook for 2 to 3 minutes.
  12. Malabar Prawns curry is ready to eat - Garnish with chopped coriander leaves and serves with favorite accompaniment .

My Tip:

If you have Tiger Prawns ,cooked with shell and don't need to marinade and cook with in gravy 10 to 15 minutes .

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