Malabar Prawn Curry Recipe
Introduction
Malabar Prawn Curry, a vibrant and flavorful dish from the coastal regions of Kerala, is a celebration of aromatic spices, fresh prawns, and rich coconut milk. Known for its tantalizing blend of savory and tangy flavors, this curry is sure to make your taste buds dance. Often paired with steaming hot rice or flatbreads, it makes for an exceptional meal, whether served on a casual weekday or as the centerpiece of a festive spread.
This curry is a perfect example of Keralaβs culinary traditions, where the flavors of mustard seeds, curry leaves, and coconut milk are harmoniously brought together to create a dish that’s both comforting and bold. The inclusion of tamarind paste adds the signature tangy twist, making this curry irresistible.
Total Time: 1 hour
Serving Size: 3
Cuisine: Kerala
Course: Lunch
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns | 250 grams |
| Coconut milk | 1 cup |
| Tamarind paste | 1 teaspoon |
| Curry leaves | 1 sprig |
| Mustard seeds | 1/2 teaspoon |
| Methi seeds (Fenugreek seeds) | 1/2 teaspoon |
| Dry red chillies | 2 |
| Pearl onions (Sambar onions) | 3 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Kashmiri red chilli powder | 1 teaspoon |
| Salt | To taste |
| Lemon juice | 1 teaspoon |
| Mustard oil | 3 teaspoons |
| Fresh coconut (grated) | 3/4 cup |
| Ginger (chopped) | 1 teaspoon |
| Garlic (chopped) | 2 teaspoons |
| Green chillies | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
Instructions
-
Preparation of Prawns
Begin by washing and cleaning the prawns thoroughly. Remove any shells if required, and devein them. For added flavor, marinate the prawns with 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon salt, and the juice of half a lemon. Allow the prawns to marinate for 30 minutes to absorb the spices. -
Extracting Coconut Milk
While the prawns are marinating, take 1 cup of freshly grated coconut and pour 1 cup of boiling water over it. Use a sieve or cheesecloth to extract the coconut milk by pressing the mixture. Set the coconut milk aside. -
Grinding the Paste
In a grinder, combine the following ingredients: ginger, garlic, green chillies, and the dry spices (coriander powder, cumin powder, turmeric powder). Grind them into a smooth paste, adding a little water if necessary to facilitate grinding. -
Frying the Prawns
Heat 3 teaspoons of mustard oil in a heavy-bottomed pan over medium heat. Once the oil is hot, fry the prawns for 3 to 4 minutes on both sides until they turn slightly golden and cooked through. Remove the prawns from the pan and set them aside. -
Tempering the Spices
In the same pan, add a little more mustard oil if needed. Once hot, add the mustard seeds and methi seeds. As they begin to splutter, add the curry leaves, dry red chillies, and chopped pearl onions. Fry the onions until they turn golden brown, about 5 minutes. -
Cooking the Ground Masala
Add the prepared ground masala to the pan. SautΓ© for 5 to 6 minutes or until the oil begins to separate from the masala mixture. This step is crucial to releasing the full flavor of the spices. -
Adding Tamarind and Salt
Add salt and tamarind paste to the pan, stirring well to combine. Let the mixture cook for an additional 3 to 4 minutes to allow the flavors to meld together. -
Combining the Prawns and Coconut Milk
Return the fried prawns to the pan and cook them for another 3 to 4 minutes, allowing them to soak in the flavors of the masala. Then, pour in the freshly extracted coconut milk. Stir gently, and let the curry come to a gentle boil. -
Simmering
Once the curry begins to boil, reduce the heat and let it simmer for 2 to 3 minutes, ensuring that all the ingredients are well combined and heated through. -
Final Touches
Turn off the heat and cover the pan. Let the curry rest for a few minutes, allowing the aromas to infuse and intensify. The cover will trap the fragrance, making it even more flavorful. -
Serving
Serve this Malabar Prawn Curry with a side of hot steamed rice or your choice of flatbread. For added flavor, pair it with a cooling raita or a side salad to complement the spicy, tangy curry.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 28g |
| Carbohydrates | 12g |
| Fat | 14g |
| Fiber | 2g |
| Cholesterol | 210mg |
| Sodium | 480mg |
Tips & Variations:
- For a richer flavor, use fresh coconut milk instead of canned for a more authentic experience.
- If you prefer a spicier dish, feel free to add extra green chillies or increase the amount of Kashmiri red chilli powder.
- If fresh tamarind is unavailable, you can substitute it with tamarind paste or concentrate.
- To enhance the depth of the curry, you can add a pinch of garam masala or fennel seeds while frying the spices.
Malabar Prawn Curry is an aromatic dish that encapsulates the true essence of Keralaβs coastal cuisine. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and perfect for impressing guests with its vibrant flavors. Enjoy this traditional delicacy as part of your next meal, and experience the unforgettable taste of Kerala.
