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Malabar Prawn Curry

Alka Jena
0 minutes
Prep Time
10 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Non-veg
  • Everyday
  • Kerala
  • Side Dishes

Ingredients Serving: 4

  1. Prawns- 250 gms
  2. coconut milk- 1 cup
  3. tamarind paste- 1 tsp
  4. Curry leaves- a sprig
  5. mustard seeds- 1/2 tsp
  6. Fenugreek seeds- 1/2 tsp
  7. Whole Red Chillies- 2 to 3 nos
  8. Baby onions- 3 to 4
  9. turmeric powder-1 tsp
  10. Kashmiri red chilli powder-1 tsp
  11. salt to taste
  12. Juice of ½ lemon
  13. mustard Oil- 3 to 4 tsp
  14. For the Paste:
  15. Grated coconut- 3/4cup
  16. Chopped Ginger- 1 tsp
  17. Chopped Garlic- 2 tsp
  18. Green Chillies- 2 nos
  19. turmeric powder- 1/2 tsp
  20. cumin powder- 1/2 tsp
  21. coriander powder- 1 tsp


  1. 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.
  2. Take 1 cup of grated coconut and pour over 1 cup of boiling water and extract the coconut milk through a sieve.
  3. Grind all the ingredients marked under paste with some water and keep aside.
  4. In a pan, fry the prawns on both sides in mustard oil for 3 to 4 minutes. Remove and keep aside.
  5. 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.
  6. 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.
  7. 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.
  8. Turn off the gas and keep it covered to trap the aroma of the curry inside.
  9. Serve hot with steamed rice and raita.

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