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A vibrant and tangy prawn curry from the coastal region of Mangalore. This dish features a rich, aromatic coconut-based gravy spiced with roasted red chilies and tamarind, a perfect pairing with steamed rice or neer dosa.
For 4 servings
Prepare Masala Ingredients
Roast Spices
Grind the Masala Paste
A vibrant and tangy prawn curry from the coastal region of Mangalore. This dish features a rich, aromatic coconut-based gravy spiced with roasted red chilies and tamarind, a perfect pairing with steamed rice or neer dosa.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 374.94 calories per serving with 27.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Simmer the Gravy
Cook the Prawns
Garnish and Serve
This curry base works wonderfully with firm white fish like kingfish (surmai), pomfret, or even chicken. Adjust cooking time accordingly.
For a vegetarian alternative, use a mix of vegetables like potatoes, carrots, and green beans, or use paneer or mushrooms instead of prawns.
For a richer, creamier gravy, you can add 1/4 cup of thick coconut milk at the very end, after the prawns are cooked. Do not boil the curry after adding coconut milk.
Prawns are a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects, helping to combat oxidative stress in the body.
Coconut is a primary ingredient, providing medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
The blend of spices, particularly black pepper and red chilies, can provide a temporary boost to your metabolism, aiding in calorie burning.
A single serving of this Mangalorean Prawn Curry contains approximately 350-400 calories, depending on the fat content of the coconut and the size of the prawns. This estimate does not include accompaniments like rice or dosa.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The spices like turmeric, ginger, and garlic have anti-inflammatory properties. The use of coconut provides healthy fats, but it also makes the dish calorie-dense, so portion control is key.
Absolutely. If using frozen prawns, make sure to thaw them completely before adding them to the curry. You can thaw them by leaving them in the refrigerator overnight or by placing them in a colander under cold running water.
Traditionally, this curry is served with 'Neer Dosa' (a thin, lacy rice crepe), 'Sannas' (steamed rice cakes), or plain steamed rice. It also pairs well with chapati or roti.
The spice level comes from the dried red chilies and black peppercorns. To reduce the heat, use fewer chilies (or use a milder variety like Kashmiri chilies which are more for color than heat) and reduce the amount of black peppercorns.
If the curry is too tangy from the tamarind, you can balance it by adding a small pinch of jaggery or sugar. You can also add a splash of coconut milk to mellow out the flavors.
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