Name: Malabar Prawn Curry recipe by Alka Jena at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Prawns- 250 gms; Coconut milk- 1 cup; Tamarind paste- 1 tsp; Curry leaves- a sprig; Mustard seeds- 1/2 tsp; Fenugreek seeds- 1/2 tsp; Whole Red Chillies- 2 to 3 nos; Baby onions- 3 to 4; Turmeric powder-1 tsp; Kashmiri red chilli powder-1 tsp; Salt to taste; Juice of ½ lemon; Mustard Oil- 3 to 4 tsp; For the Paste:; Grated coconut- 3/4cup; Chopped Ginger- 1 tsp; Chopped Garlic- 2 tsp; Green Chillies- 2 nos; Turmeric powder- 1/2 tsp; Cumin powder- 1/2 tsp; Coriander powder- 1 tsp

ABOUT Malabar Prawn Curry RECIPE

Malabar Prawn Curry is a recipe from the coastal regions of 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 flavor with the tanginess of tamarind, great flavours of curry leaves and the sweet taste of coconut milk.

Ingredients Serving: 4

Prawns- 250 gms
Coconut milk- 1 cup
Tamarind paste- 1 tsp
Curry leaves- a sprig
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Whole Red Chillies- 2 to 3 nos
Baby onions- 3 to 4
Turmeric powder-1 tsp
Kashmiri red chilli powder-1 tsp
Salt to taste
Juice of ½ lemon
Mustard Oil- 3 to 4 tsp
For the Paste:
Grated coconut- 3/4cup
Chopped Ginger- 1 tsp
Chopped Garlic- 2 tsp
Green Chillies- 2 nos
Turmeric powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 1 tsp

Instructions

Wash and clean the prawn. Marinate this prawn with turmeric powder, red chilli powder, 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 paste with some water and keep aside.
In a 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 splutter, add the curry leaves, dry red chillies and the onions.
Fry the onions till it turns a little brown, then add the ground masala. Saute for 5-6 minutes or till the oil comes out from it on medium heat. Add salt and tamarind paste, cook it for further 3-4 minutes.
Now add the prawns and cook for 3-4 minutes, then pour in the coconut milk. Let it come to a boil and then lower the heat. Let the curry cook for 2 to 3 minutes more.
Turn off the gas and keep it covered to trap the aroma of the curry inside.
Serve hot with steamed rice and raita.

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