Malabar (coastal) prawn curry from @radikalkitchen
This is a speciality of the South Indian coast (north Kerala). It is full of distinct flavours - aromatic, creamy and tangy. The coconut, curry leaves and tamarind are all flavours characteristic of Kerala cuisine.
Malabar (coastal) prawn curry from @radikalkitchen
This is a speciality of the South Indian coast (north Kerala). It is full of distinct flavours - aromatic, creamy and tangy. The coconut, curry leaves and tamarind are all flavours characteristic of Kerala cuisine.
Cooking Instructions
- 1
Heat the oil in a heavy bottom saucepan on a medium heat. Add the mustard seeds and let them splutter.
- 2
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.
- 3
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
- 4
Now add the powdered spices, salt and fry for another minute making sure it doesn’t burn.
- 5
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.
- 6
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
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