How To Make Delicious Malabar Prawn Curry Recipes

MALABAR PRAWN CURRY RECIPE

Steps:

• To begin making the Malabar Prawn Curry recipe, wash and clean the prawns.
• Marinate the prawn with 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon 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 'For the Paste' with some water and keep it aside in a grinder.
• In a heavy bottomed 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 minutes more.
• Switch off the gas and keep it covered to trap the aroma of the curry inside. Serve Malabar Prawn Curry with hot steamed rice and any raita of your choice for a delicious meal.

HOW TO MAKE DELICIOUS MALABAR PRAWN CURRY

Steps:

• Start by marinating the prawns and keep aside for 15 minutes.
• In a pan roast coconut,methi and coriander seeds. Add this to the marinated prawns and keep aside.
• Add coconut oil, onions, ginger garlic paste, mustard seeds and green chillies to a shallow pan.
• Heat till it sputters.
• Add coconut milk, salt and curry leaves and mix thoroughly.
• Then add and simmer tomato, tamarind juice and jaggery.
• Lastly add prawns and let it simmer for another 5-7 mins

MALABAR PRAWNS

Steps:

• Rinse the prawns in cold water and pat dry. Toss them with the turmeric, chilli powder, lemon juice and grated ginger and set aside.
• Heat the oil in a pan and add the curry leaves, chilli, sliced ginger and onion. Cook until translucent, about 10 mins, then add the black pepper.
• Toss the prawns in with any marinade, and stir-fry until cooked, about 2 mins. Season if required and add a squeeze of lemon juice. Serve sprinkled with the coconut and coriander leaves.