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Inspired by the dish that is a specialty of the state of Kerala in India, this Malabar Prawn Curry is a spicy, tangy and delicious addition to your lunch or dinner menu.
The Malabar Prawn Curry is a dish that originates from the coastal regions of Kerala. It is a spicy dish with a red color and is made with prawns, curry leaves, coconut milk, curry powder and other spices.
The Malabar Prawn Curry is traditionally cooked in clay pots in the open air. The dish has been described as one of the most popular dishes in Kerala cuisine.
Malabar Prawn Curry
Inspired by the dish that is a specialty of the state of Kerala in India, this Malabar Prawn Curry is a spicy, tangy and delicious addition to your lunch or dinner menu.
Servings: 2 people
Ingredients
- 400 g Prawns shelled, de-veined, tails intact
- 1 1/2 cup Coconut Milk
- 4 to 6 Cherry Tomatoes halved
- 1/3 cup Coconut Cream
- 2 to 3 tsp Lime Juice
- few Coriander Leaves chopped
- 2 Green Chillies slit
- few Curry Leaves
- 3 Sambar Onions julienned
- 1/4 inch Ginger finely sliced
- 2 Garlic finely sliced
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Coriander Powder
- as per taste Salt
- 2 tsp Oil
- 1/4 tsp Mustard Seeds
For the marinade:
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Salt
- 1 tsp Oil
Instructions
- Combine all the marinade ingredients in a bowl.
- Add the prawns and mix well until evenly coated.
- Cover and keep the bowl in the fridge till required.
- Heat oil in a pan.
- Fry the mustard seeds for 30 seconds.
- Add the green chillies, curry leaves, sambar onions, ginger and garlic.
- Saute for 2 to 3 minutes.
- Add the turmeric powder, red chilli powder, coriander powder and salt.
- Stir and fry well.
- Add little water and mix well.
- Add the coconut milk and stir.
- Reduce flame to low and simmer till the curry is semi-thick.
- Add the tomatoes and cook for 5 to 6 minutes.
- Stir well.
- Add the prawns and coconut cream.
- Gently stir till all ingredients are well combined.
- Cook till the prawns are done and curled up.
- Add lime juice and garnish with coriander leaves.
- Serve hot with rice.
