Malabar Prawn Curry | Kerala Style Prawn Curry | Prawn Curry in Coconut Milk

Malabar Prawn Curry. Delicious prawn curry cooked in Kerala style. Medium sized white prawns cooked in a tomato and coconut milk gravy; a rich and creamy gravy with succulent prawns to be served with rice. Do try this recipe and let us know how you like it.

#malabarprawns #prawncurry #prawncurrywithcoconutmilk

Recipe:
Ingredients:
White Prawns (Medium sized)- 12-15
Salt (As required)
Onions (Chopped)- 1 medium
Tomatoes (Chopped)- 2 small
Green Chillies (Slit)- 2
Vegetable oil - 2-4 Tbsp
Dry Red Chillies- 2
Mustard Seeds- 1 tsp
Curry Leaves- 12-15
Ginger garlic paste- 2 tsp
Chilli powder- 1 tsp
Turmeric powder- ½ tsp
Coriander powder- 1 tsp
Cumin powder- ½ tsp
Tamarind pulp- 1-2 tsp
Coconut milk- 1 cup
Coriander leaves- 2 tsp


Process:
Add salt to washed, de-veined, headless prawns and set aside for 30 mins.
Heat up a pan and add 2 Tbsp vegetable oil. Keep the flame at medium.
Once the oil heats up, add the prawns to shallow fry them.
When done, take out and set aside.
Heat up a pan and add 2 Tbsp vegetable oil. Keep the flame at medium.
Add dry red chillies, mustard seeds and curry leaves to the oil.
Add the sliced onions to the pan and sauté till onions turn golden.
Add ginger-garlic paste and cook.
Add chilli powder, turmeric powder, coriander powder, cumin powder and mix.
Add chopped tomatoes and cook.
Add slit green chillies and mix. Add salt as required.
Add tamarind pulp and mix.
Add 1/2 cup water and cover and cook for 5 minutes.
Add coconut milk and mix.
Add the fried prawns and mix.
Put the lid on and cook in slow flame for 5-7 minutes.
Add coriander leaves to the curry and serve hot with some rice.

Music:

Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
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