Malabari Prawn Curry

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Old 08-Apr-2015
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Malabari Prawn Curry

Malabar Prawns Recipe

Preparation time 20 minutes
Cooking time 20 minutes
Serves 4
Difficulty Level Medium


8 Jumbo Prawns (should be 100gms each with shell), Tiger Prawn is the best, “Poovalan” or Pink Shrimps will also do. Prawns should be shelled, de-veined and head removed
1 Large Onion thinly sliced
4-5 Garlic sliced thinly
1 inch Ginger crushed
1 teaspoon Chilli powder
2 Teaspoon Kashmiri Red Chilli Powder
½ Teaspoon Turmeric Powder
400 ml Coconut milk
1 bunch Curry leaves
3 Green chillies chopped
1 Tablespoon Tamarind pulp
1 teaspoon Mustard seeds
2 Tablespoon Cooking Oil
Salt to taste

For the Paste:

3 Tablespoon whole Coriander seeds
½ Teaspoon whole Fenugreek seeds
1 teaspoon Black Peppercorn
10-12Curry leaves


Making the Masala:

>Dry roast the coriander seeds, fenugreek seeds and peppercorn
>Grind it together in a blender with the curry leaves.
>Now add 1 raw prawn to it and grind it with some water and make a paste
>Dissolve the Tamarind Pulp in a cup of water and keep aside

Cooking the Prawns:

>Heat oil and add the mustard seeds to splatter
>Add the curry leaves, sliced onions and garlic
>Fry till golden brown, then add ginger
>Sauté for few minutes
>Add Red Chilli Powder, Kashmiri Chilli Powder, Turmeric powders
>Add the Masala paste
>Sauté for some time, till the oil separates
>Add the tamarind extract, little salt and chopped green chillies
>Cook over high heat and allow it bubble
>Now slow down the heat and add the coconut milk and mix well
>Add the prawns slowly
>Increase the heat and bring it to boil
>Cook for 10 minutes (this needs longer cooking since the prawns are bigger)
>Check seasoning and adjust salt
>Transfer to a serving platter
>serve hot with rice based main course like Neer Dosa, Appam or even Plain Rice

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