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We hope you got insight from reading it, now let’s go back to malabar (coastal) prawn curry from @radikalkitchen recipe. You can have malabar (coastal) prawn curry from @radikalkitchen using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Malabar (coastal) prawn curry from @radikalkitchen:
- Prepare 500 gms prawns, shelled and deveined
- Provide 3 Tbsp. coconut oil or vegetable oil
- Use 2 tsp mustard seeds
- Take 1/2 tsp fenugreek seeds
- Take 10-12 curry leaves
- Use 2 medium onions, finely sliced
- Take 2 green chillies, slit in half
- Provide 6-8 garlic cloves, finely chopped or grated
- Get 1/2 can tomatoes or 4 medium tomatoes, finely chopped
- Prepare 1 tsp turmeric powder
- Use 1 tsp coriander powder
- Provide to taste Salt
- Take 1 can coconut milk
- You need 1 golf size ball of tamarind soaked in half cup water
- Use 2 cups water
- You need Coriander leaves, chopped, to garnish
Instructions to make 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
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