Malabar Prawn Curry is a recipe from the coastal regions of South India, KERALA, which is aptly called “God’s Own country”. Because of the abundance of coconut trees in Kerala, it finds it’s exclusive presence in Malabar Cuisine. Malabari Cuisine is from the Southern Part of Konkan Coast, which is quite different from the Northern Konkan cuisine namely Malvani and Gonmantak. Usage of Tamarind and Curry leaves is the signature of Malabari Cuisine. This recipe has a burst of flavor with the tanginess of tamarind, great flavours of curry leaves and the sweet taste of coconut milk.
Ingredients:
Prawns- 250gms
Coconut milk-1 cup
Tamarind paste-1 tsp
Curry leaves- a sprig
Mustard seeds-1/2tsp
Fenugreek seeds-1/2 tsp
Whole Red Chillies-2 to 3 nos
Baby onions- 3 to 4
Turmeric powder-1tsp
Kashmiri red Chilli Powder-1 tsp
Salt to taste
Juice of ½ lemon
Mustard Oil- 3 to 4 tsp
For the Paste:
Grated coconut-3/4cup
Chopped Ginger-1 tsp
Chopped Garlic-2tsp
Green Chillies-2 nos
Turmeric powder-1/2 tsp
Cumin powder-1/2tsp
Coriander powder-1tsp
Method:
Wash and clean the prawn. Marinate the prawn with 1 tsp turmeric powder, 1 tsp red chilli powder , 1 tsp salt and a juice of half a lemon for 30 minutes.
Take 1 cup of grated coconut and pour over 1 cup of boiling water and extract the coconut milk through a sieve.
Grind all the ingredients marked under Paste with some water and keep aside.
In a pan, fry the prawns on both sides in mustard oil for 3 to 4 minutes. Remove and keep aside.
In the same pan, add ,a little more oil, when it is hot, add the mustard and fenugreek seeds, once they start to splutter, add the curry leaves, dry red chillies, and the onions. Fry till the onions turns a little brown and then add the ground masala. Saute for 5 to 6 minutes or till oil comes out from it on medium heat. Add salt and tamarind paste and cook for further 3 to 4 minutes.
Now add the prawns and cook for 3 to 4 minutes and then add the coconut milk. Let it comes to a boil and then lower the heat and let the curry cook for 2 to 3 mts more. Switch off the gas and keep it covered to trap the aroma of the curry inside.
Serve hot with hot steamed rice and raita.
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