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!
Mangalorean Prawn Curry Recipe
Ingredients for Mangalorean Prawn Curry
- 250 g Prawns peeled, de-veined, tails intact
- 2 tsp Oil
- 1/4 tsp Mustard Seeds
- a pinch Fenugreek Seeds
- few Curry Leaves
For the masala paste:
- 1/2 Coconut grated
- 2 Garlic cloves
- 1/4 inch Ginger
- 4 Dry Red Chillies
- 1 tbsp Tamarind Extract
- 1/4 tsp Jaggery grated
- 1/4 tsp Turmeric Powder
- as per taste Salt
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.
- Add to the prawns and mix well.
- Remove and transfer to a serving dish.
- Serve hot with rice.