A delicious recipe for people who love seafood. It is made with fresh prawns, coconut, tamarind and blend of spices for an authentic Mangalorean flavour.
The Mangalorean prawn curry is a dish that originates from the coastal regions of Mangalore. It is one of the most popular dishes in Mangalorean cuisine and is also often served with rice.
This dish has a very rich and spicy flavour, which is obtained by adding a variety of spices to the curry. The recipe has been modified over time to suit different tastes and preferences. For example, some people add tamarind or tomato for tanginess while others like to use more spices and herbs. The wonderful thing about this dish is that it’s extremely versatile – you can make it as hot or mild as you want!
5 from 1 vote
Mangalorean Prawn Curry Recipe
A delicious recipe for people who love seafood. It is made with fresh prawns, coconut, tamarind and blend of spices for an authentic Mangalorean flavour.
Prep Time15mins
Cook Time20mins
Total Time35mins
Course: Main Course, Side Dish
Cuisine: Karnataka
Servings: 2people
Ingredients for Mangalorean Prawn Curry
250gPrawnspeeled, de-veined, tails intact
2tspOil
1/4tspMustard Seeds
a pinchFenugreek Seeds
fewCurry Leaves
For the masala paste:
1/2Coconutgrated
2Garlic cloves
1/4inchGinger
4Dry Red Chillies
1tbspTamarind Extract
1/4tspJaggerygrated
1/4tspTurmeric Powder
as per tasteSalt
How to make Mangalorean Prawn Curry
Dry roast the coconut, garlic, ginger and red chillies.
Transfer to a mixer jar and add the jaggery, turmeric powder, salt and tamarind extract.
Grind to a fine paste.
Heat 1 tsp of oil in a deep frying pan.
Add the ground masala and little water.
Fry for a minute and add 3/4 cup of water.
Simmer for 10 minutes and add the prawns.
Cook for 10 minutes.
Heat 1 tsp of oil in a small frying pan for tempering.
Fry the mustard seeds, fenugreek seeds and curry leaves.
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