Malabar Prawn Curry

Name: Malabar Prawn Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g prawns (medium, cleaned and deveined); 12 pcs shallots (peeled and sliced); 6 pcs garlic (cloves, sliced); 1 inch ginger (finely chopped); 2 pcs green chili (slit); 2 pcs tomato (medium, chopped); 2 tbsp coconut oil; 0.5 tsp mustard seeds; 1 pinch fenugreek seeds; 12 pcs curry leaves; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch black pepper (freshly crushed); 20 g tamarind (soaked in warm water and extracted); 300 ml water (for tamarind extract and gravy); 250 ml coconut milk (thick); 0.5 tsp salt

RATING

4.6/5(137)

TASTE SCORE

9/10

Juicy prawns simmered in a lightly spiced coconut gravy with shallots, curry leaves, and a touch of tamarind. This Kerala-style curry is rich, fragrant, and perfect with steamed rice or appam.

PREP

20m

COOK

25m

SERVES

1 KATORI

409 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Clean the prawns and soak the tamarind.
1.Rinse the prawns well, then pat them dry.
2.Peel and slice the shallots, garlic, and ginger.
3.Soak the tamarind in a little warm water for 10 minutes and squeeze out the extract.
TIPKeep the prawns ready before you start cooking so they go into the gravy at the right time.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fenugreek seeds and curry leaves and cook for a few seconds until fragrant.
TIPDo not let the fenugreek seeds darken too much or they will taste bitter.
saute · ~7 min
Cook the shallots and aromatics.
1.Add the sliced shallots and cook until soft and lightly golden.
2.Add garlic, ginger, and green chili.
3.Cook for 1 minute until the raw smell fades.
saute · ~6 min
Build the masala base.
1.Add the chopped tomato and cook until soft and pulpy.
2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
3.Mix well and cook for 1 minute on low heat.
TIPLower the heat before adding the spice powders so they do not burn in the oil.
simmer · ~6 min
Simmer the gravy.
Pour in the tamarind extract and water. Bring the curry to a gentle simmer and cook for 5 to 6 minutes so the flavors come together and the raw tang of tamarind softens.
simmer · ~4 min
Cook the prawns in the gravy.
Add the prawns and simmer for 3 to 4 minutes until they turn pink and are just cooked through.
TIPDo not overcook the prawns or they will turn firm and rubbery.
simmer · ~2 min
Finish with coconut milk.
Lower the heat and stir in the coconut milk. Warm the curry gently for 2 minutes without boiling, until the gravy is smooth and lightly thickened.
TIPA strong boil after adding coconut milk can split the gravy.
rest · ~5 min
Let the curry rest for 5 minutes.
serve
Serve the Malabar prawn curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns dry before cooking so they poach cleanly in the gravy instead of watering it down.
2
Let the shallots turn lightly golden, not deeply browned, to keep the curry sweet and delicate.
3
Strain the tamarind extract if it has fibers or seeds so the gravy stays silky.
4
Add the prawns only after the tamarind gravy has simmered; they need just a few minutes to cook through.
5
Once coconut milk goes in, keep the heat low and do not let the curry boil hard or it may split.
6
Rest the curry for 5 to 10 minutes before serving so the prawns absorb the coconut-tamarind flavors.
7
Leftovers reheat best over very low heat; a fast boil will toughen the prawns.