Malabar Prawn Curry Recipe

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Malabar Prawn Curry
Prawns – 400 gms, shelled, deveined, tails intact
Coconut Milk – 1 1/2 cups,
Cherry Tomatoes – 4 to 6, halved
Coconut Cream – 1/3 cup
Lime Juice – 2 to 3 tsp
Coriander Leaves – few, chopped
Green Chillies – 2, slit
Curry Leaves – few
Sambar Onions – 3, julienned
Ginger – 1/4 inch piece, finely sliced
Garlic – 2 cloves, finely sliced
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Coriander Powder – 1/4 tsp
Salt as per taste
Oil – 2 tsp
Mustard Seeds – 1/4 tsp

For the marinade:
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Salt – 1/4 tsp
Oil – 1 tsp

1. Combine all the marinade ingredients in a bowl.
2. Add the prawns and mix well until evenly coated.
3. Cover and keep the bowl in the fridge till required.
4. Heat oil in a pan.
5. Fry the mustard seeds for 30 seconds.
6. Add the green chillies, curry leaves, sambar onions, ginger and garlic.
7. Saute for 2 to 3 minutes.
8. Add the turmeric powder, red chilli powder, coriander powder and salt.
9. Stir and fry well.
10. Add little water and mix well.
11. Add the coconut milk and stir.
12. Reduce flame to low and simmer till the curry is semi-thick.
13. Add the tomatoes and cook for 5 to 6 minutes.
14. Stir well.
15. Add the prawns and coconut cream.
16. Gently stir till all ingredients are well combined.
17. Cook till the prawns are done and curled up.
18. Add lime juice and garnish with coriander leaves.
19. Serve hot with rice.

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