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Here are the ingridients that are required to serve a appetizing Malabar (coastal) prawn curry from @radikalkitchen:
- Prepare 500 gms of prawns, shelled and deveined.
- Provide 3 Tbsp. of coconut oil or vegetable oil.
- Take 2 tsp of mustard seeds.
- Take 1/2 tsp of fenugreek seeds.
- Take 10-12 of curry leaves.
- Get 2 of medium onions, finely sliced.
- Provide 2 of green chillies, slit in half.
- You need 6-8 of garlic cloves, finely chopped or grated.
- Provide 1/2 can of tomatoes or 4 medium tomatoes, finely chopped.
- Prepare 1 tsp of turmeric powder.
- Use 1 tsp of coriander powder.
- Use to taste of Salt.
- Get 1 can of coconut milk.
- Prepare 1 of golf size ball of tamarind soaked in half cup water.
- Use 2 cups of water.
- Get of Coriander leaves, chopped, to garnish.
Ready with the ingridients? Below are the sequences on producing Malabar (coastal) prawn curry from @radikalkitchen:
- Heat the oil in a heavy bottom saucepan on a medium heat. Add the mustard seeds and let them splutter..
- Now add the fenugreek seeds, half the curry leaves and the sliced onions. Fry for a minute and add the green chillies. Continue to fry for 8-10 minutes over a medium heat until the shallots begin to change colour to a light brown.Add the garlic and stir for 30 seconds..
- Add the tomatoes and continue to cook until they soften for 6 minutes. Mash with the back of the spoon and add water and continue to cook until they change colour. Lower the heat and simmer for 2 minutes.
- Now add the powdered spices, salt and fry for another minute making sure it doesn’t burn..
- Now add the prawns and cook over a low heat for 6-7 minutes with the lid on stirring half way through. Add water if the gravy is getting thick..
- Add the coconut milk, remaining curry leaves, briremaining curry leaves, bring to boil Squeeze the tamarind pulp to extract thick paste and add to the curry. Simmer for 5 minutes Garnish with chopped coriander leaves. Serve hot with rice.
It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca. Spicy Malabar Shrimp Curry – succulent, crisp shrimp in a spicy sauce with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds. I recently came across one of Maunika Govardhan's shrimp curry recipe that had my taste buds jumping with excitement. Malabar Prawn Curry is a delicious Indian seafood curry.
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