Malabar Prawn Curry is a rich, flavorful South Indian dish from Kerala, featuring succulent prawns cooked in a fragrant coconut-based gravy. Infused with aromatic spices, tangy malabar tamarind, and creamy coconut milk, this curry is a perfect blend of heat and sweetness. Serve it with steamed rice or appam – rice hoppers for an authentic coastal experience!
Malabar Prawn Curry
Course: MainCuisine: IndianDifficulty: Medium4
servings20
minutes15
minutes35
minutesMalabar Prawn Curry with Malabar Tamarind is a delicious coastal dish from Kerala, packed with bold flavors. The recpe is divided into three steps. First is to Marinade the prawn , second is the preperation of curry base and cooking them together. The third is to add the prawns and coconut milk and simmer all the ingredients together. Marination is optional , if you enjoy strong seafood flavor and aroma then you can skip the marination process altogether.
The coconut milk I am using here is the thin coconut milk. If you have thai or thick coconut cream then dilute 1 cup coconut cream with 1/2 a cup of water.
The prawn that I am using is deveined and without the shell , this makes eating prawn curry fuss free and a more enjoyable experience.
Ingredients
- Ingredients for marination
1/2 tsp Salt
1/2 tsp turmeric
1 Tbsp Lemon juice
- Ingredients for curry
150 grams Red onions
200 grams Ripe Tomatoes
1 tsp freshly grated ginger
1 tsp freshly grated garlic
Optionally you can use two tsp of ginger garlic paste2 Green chilis
4 Tbsp Cooking oil
1 tsp Salt
20 curry leaves
250 ml think coconut milk
- Whole Spices
2 inch Cassia stick
1 Star anise
1 tsp Brown mustard seeds
1/2 tsp Fenugreek seeds
3 Malabar tamarind or kudampuli
- Ground Spices
2 tsp Coriander powder
1/2 tsp Turmeric
1 tsp Kashmiri red chili powder
1 tsp freshly ground black pepper
- Substitutes
Fennel seeds in place of Star anise
Cinnamon stick in place of cassia stick
Tamarind or lemon juice in place of Malabar Tamarind.
Preperation for curry base
- Slice 150 grams of onion into thin slices
- Chop 200 grams of tomato fine
- Slit two green chilis , remove the seeds and veins
- Grind whole black pepper , coarsely ground fresh black pepper adds a unique pungency far superior than store bough ground black pepper.
- Making the curry base
- Heat 2 Tbsp of coconut oil in a stainless steel pot or a cast iron pot. I am using traditional glazed earten ware.
- Add brown 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, 2 inch cinnamon piece and 1 Star anise to the hot oil.
- When the seeds begin to crackle , add 1 cup of sliced onions and cook for 2 minutes.
- Add 1tsp ginger and 1 tsp garlic paste and cook for 2 more minutes. The onions will turn soft and the raw aroma of ginger garlic and onion will mellow down
- Add 1 cup of chopped tomatoes and cook for a further 2 minutes until the tomatoes turn pulpy
- Lower the flame now, and add the spices. Add 1 tsp of Chili powder,1/2 a tsp of turmeric powder,2 tsps of coriander powder, toss in the curry leaves and green chilies.
- Add 3 Malabar Tamarind
- Add 1 tsp of freshly ground black pepper.
- Add ½ cup water and cook for 3 minutes until tomatoes soften
- Now, gently add the prawns without the marinade and mix well
- Add another 1/2 a cup of water and stir gently. Cover the pan and cook it for a further 3 to 4 minutes.
- Pour in thin coconut milk and mix gently
- Cover the pot and let it Simmer for around 2 to 3 minutes and then turn off the heat. Do not bring the coconut milk to boil.
- Garnish with fresh coriander and curry leaves for extra aroma.
Recipe Video
