Malabar (coastal) prawn curry from @radikalkitchen

Name: Malabar (coastal) prawn curry from @radikalkitchen
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 500 gms prawns, shelled and deveined; 3 Tbsp. coconut oil or vegetable oil; 2 tsp mustard seeds; 1/2 tsp fenugreek seeds; 10-12 curry leaves; 2 medium onions, finely sliced; 2 green chillies, slit in half; 6-8 garlic cloves, finely chopped or grated; 1/2 can tomatoes or 4 medium tomatoes, finely chopped; 1 tsp turmeric powder; 1 tsp coriander powder; to taste Salt; 1 can coconut milk; 1 golf size ball of tamarind soaked in half cup water; 2 cups water; Coriander leaves, chopped, to garnish

Radhika @cook_25626481

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.

Radhika @cook_25626481

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Ingredients

30 min

2 servings

500 gmsprawns, shelled and deveined
3 Tbsp.coconut oil or vegetable oil
2 tspmustard seeds
1/2 tspfenugreek seeds
10-12curry leaves
2medium onions, finely sliced
2green chillies, slit in half
6-8garlic cloves, finely chopped or grated
1/2 cantomatoes or 4 medium tomatoes, finely chopped
1 tspturmeric powder
1 tspcoriander powder
to tasteSalt
1 cancoconut milk
1golf size ball of tamarind soaked in half cup water
2 cupswater
Coriander leaves, chopped, to garnish

Saved

Steps

30 min

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