Recipe Malabar Prawn Curry


Well-known member

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