Malabar Prawn Curry Recipes

MALABAR PRAWN CURRY

Steps:

• Peel and finely chop the ginger and onions. Chop the tomatoes.
• Heat 3 tablespoons of oil in a frying pan, and when it's almost smoking, add half the mustard seeds, the fenugreek, ginger and half the curry leaves.
• Stir-fry for a few seconds, then add the onion and cook over a medium heat until it's dark golden.
• Add the chilli powder, coriander and turmeric, and stir for a few seconds. Add the tomato and kokum or tamarind. Simmer until slightly reduced and you can start to see oil separating from the sauce.
• Add a few tablespoons of water to get the sauce back to the consistency it was before, season with sea salt and add the prawns. Simmer until the prawns are cooked and the sauce is quite dry.
• Add the coconut milk, bring back to boil and turn the heat down to low.
• In another pan, heat 1 tablespoon of oil, the chillies and remaining mustard seeds and curry leaves. Fry for 10 seconds or so, then tip into the curry. Serve with steamed rice.

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.

SPICY MALABAR SHRIMP

Steps:

• Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.
• Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.
• Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.
• Add shrimp and cook covered over low heat for 5 minutes stirring halfway through. Turn the heat off and add the remaining curry leaves and cilantro. Serve with steamed Basmati rice.

CHEMEEN MULAKITTATHU

Steps:

• Method Heat the oil in a heavy bottom saucepan on a medium heat. Add the mustard seeds and let them splutter. Now add the fenugreek seeds and the sliced shallots. Fry for a minute and add the green chilli along with half the curry leaves. Continue to fry for 8-10 minutes over a medium heat until the shallots begin to change colour to a light brown. Add the garlic paste and stir for 30 seconds. Add the powdered spices and fry for a further 10 seconds making sure it doesn't burn. Add the tomatoes and continue to cook until they soften for 6 minutes. Mash with the back of the spoon and add water along with the tamarind paste. Season to taste. Lower the heat and bring to simmer for 2 minutes. Add the prawns and cook over a low heat for 6-7 minutes with the lid on stirring half way through. Turn the heat off and add the ginger slivers along with the remaining curry leaves and coriander.

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.

MALABAR PRAWN CURRY RECIPE

Steps:

• Heat the oil in a large saute pan or wok, then add the mustard seeds. When they start to pop, add the curry leaves. Fry for a minute to infuse the oil, then add the onions, ginger and garlic. Cook over a lowish heat for 5 minutes, then add the chilli powder, turmeric and coriander. Cook the spices for a minute or two.
• Add the tomatoes, coconut cream and milk. Bring to the boil, then simmer for 15 minutes. Add the lemon juice and palm sugar and a pinch of salt. Add the prawns just before serving, as they only take a few minutes to cook. Garnish with fresh coriander sprigs and serve.

MALABAR PRAWN CURRY | HOW TO MAKE MALABAR SHRIMP CURRY

Steps:

• Clean the prawns and wash with salt. In a pan add coconut oil. Keep the flame in medium. When it is hot add the mustard. When it splutters add the Urud dal.
• Add the curry leaves now. Fry for 30 sec. Add the chopped onion.
• When the onion is translucent, Add the ginger garlic paste and green chilli and fry till the raw smell of ginger garlic goes off. Add the tomatoes and sauté them well till it becomes mushy.
• Add the chilli powder, coriander powder, cumin powder, turmeric and salt. Allow to cook for 1 min. Now add the prawns and mix it well with the masalas.
• Do not add any water as the Prawns leave out water. When they leave out water add the thin coconut milk and cook for 5 min.
• Prawns would be half cooked by this time. Allow the prawns to cook for another 5 min and add the thick coconut milk.
• After adding thick coconut milk, do not cook more. When it just starts boiling switch off the stove.
• Garnish with coriander leaves and serve hot with rice.

KERALA PRAWN CURRY

Steps:

• Heat a pot on medium flame. Add the oil.Heat for 5 seconds
• Add the mustard seeds and cumin.When they start to splutter add the curry leaves.chilli and garlic.Saute for 10-15 seconds.
• Add the onion and sauté till they are light brown or golden.This should take 1-2 minutes.
• Add the cleaned prawn,Coconut milk and kokum or tamarind or lemon juice.Add ¼ cup of water.
• Season with salt and pepper.Add turmeric.
• Bring it to boil and cook till the prawns turn orange.

MALABAR PRAWN CURRY

Steps:

• 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.

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