Malabar Prawn curry is an absolutely delicious recipe. It’s not too spicy like other Indian dishes. This beautiful aromatic curry is from south region state of India, named “Kerala”. Rich taste and flavour of coconut milk give this recipe to another level. As I told this recipe is not spicy so kids will love this recipe as well adult those who do not like spicy food would love this Indian curry dish.
Malabar prawn curry a non-spicy Indian curry dish
- 15-20 medium Prawn
- 1 tsp Mustard seeds whole
- 1 Spring Curry leaves
- 1/2 cup Chopped white onion
- 1 tbsp Garlic crushed
- 1 tbsp Ginger crushed
- 1 Small Green chilli deseeded and chopped
- 1 Small Tomato peeled & chopped
- 1 tsp Fenugreek seeds whole
- 1/2 cup Grated fresh coconut
- 1 tsp Coriander seeds whole
- 1/2 tbsp Tamarind pulp
- 1 Cup Fresh Coconut Milk
- 2 tbsp Coconut oil
- 1 tsp Salt
- 1 Pinch Suger
- 1 Cup Water
- 1 Chopped green scallions
Before cooking clean and wash all Prawns.
Now Take a Pan, Wok/ Kadai.
Put coconut oil on it and Make it Hot for 2 sec.
At first add whole Mustard seeds and curry leaves as a temper, when the crackling sound comes out from mustard, Put Chopped Onion into the wok/kadai and fry till onions turn soft and translucent.
When The onions turn soft and translucent just in this stage add Freshly crushed garlic & Ginger and green chilli.
Fry for 2 min in a very low gas flame.
Now add Malabar prawn curry paste & Prawns to the Wok or Kadai and fry for another 2-3 mins in low gas flame.
Then just after 2- 3 mins add fresh Coconut Milk and water, salt and sugar.
Mix all the spices very well and now cover the Kadai with a lid for 5 mins.
After 5 mins open the lid and add Tamarind pulp and Mix well with other spices.
Now Turn off the gas flame.
Our Malabar prawn curry is ready.
Decorate this dish with chopped green scallions and Serve with steamed rice.
Malabar prawn curry paste -Make a fine paste of coconut and whole Coriander seeds with little bit water in a blender.