Malabar
Prawn Curry is a recipe from the coastal regions of South India, KERALA, which
is aptly called “God’s Own country”. Because of the abundance of coconut trees in
Kerala, it finds it's exclusive presence in Malabar Cuisine. Malabari Cuisine is
from the Southern Part of Konkan Coast, which is quite different from the
Northern Konkan cuisine namely Malvani and Gonmantak. Usage of Tamarind and
Curry leaves is the signature of Malabari Cuisine. This recipe has a burst of flavor with the tanginess of tamarind, great
flavours of curry leaves and the sweet taste of coconut milk.
Coconut
is the newest super food and the go to ingredient for nutritionists and healthy
eating individuals. Why is coconut good for you? There’s good reason for
the hype. It’s said to boost your metabolism and helps to protect your immune
system, releasing energy slowly so you can avoid those highs and lows that lead
to cravings. Coconut water is the fastest-growing soft drink, much loved for its
super hydrating qualities and nutritional benefits. Coconut cream and coconut
yoghurt join coconut milk as a delicious dairy free alternative to dairy
products, which make great substitute if you are vegan or trying to go dairy
free or cut back on dairy.
Ingredients:
Prawns-
250gms
Coconut
milk-1 cup
Tamarind
paste-1 tsp
Curry
leaves- a sprig
Mustard
seeds-1/2tsp
Fenugreek
seeds-1/2 tsp
Whole Red
Chillies-2 to 3 nos
Baby onions-
3 to 4
Turmeric
powder-1tsp
Kashmiri red
Chilli Powder-1 tsp
Salt to
taste
Juice of ½ lemon
Mustard Oil-
3 to 4 tsp
For the Paste:
Grated
coconut-3/4cup
Chopped Ginger-1 tsp
Chopped Garlic-2tsp
Green
Chillies-2 nos
Turmeric
powder-1/2 tsp
Cumin
powder-1/2tsp
Coriander
powder-1tsp
- Wash and clean the prawn. Marinate the prawn with 1 tsp turmeric powder, 1 tsp red chilli powder , 1 tsp salt and a juice of half a lemon for 30 minutes.
- Take 1 cup of grated coconut and pour over 1 cup of boiling water and extract the coconut milk through a sieve.
- Grind all the ingredients marked under Paste with some water and keep aside.
- In a pan, fry the prawns on both sides in mustard oil for 3 to 4 minutes. Remove and keep aside.
- In the same pan, add ,a little more oil, when it is hot, add the mustard and fenugreek seeds, once they start to splutter, add the curry leaves, dry red chillies, and the onions. Fry till the onions turns a little brown and then add the ground masala. Saute for 5 to 6 minutes or till oil comes out from it on medium heat. Add salt and tamarind paste and cook for further 3 to 4 minutes.
- Now add the prawns and cook for 3 to 4 minutes and then add the coconut milk. Let it comes to a boil and then lower the heat and let the curry cook for 2 to 3 mts more. Switch off the gas and keep it covered to trap the aroma of the curry inside.
- Serve hot with hot steamed rice and raita.
