Malabar Prawn Curry
This curry instantly takes us back to our Maldives Honeymoon in 2010. As big curry fans we immediately went for curries in our first night’s dining and this was one of them. What we got was a creamy, spicy and very aromatic prawn curry the taste and memory of which has stuck with us since then. We had never made this recipe before so a few internet searches later and some notes and we had a recipe to try out.
As with most curries you can probably make this with any ingredient but you will find it best with chicken or seafood due to the mild flavour. Remember to use fresh curry leaves as they make all the difference to the fragrance and flavour (dried ones add not-a-lot!). Add the amount of chilli you desire (this is one part of any recipe we never follow – always add what you like to eat).
What we like about this curry is you can prepare it in no time at all.Give the sauce 10 minutes to cook out, then another 10 minutes for the prawns to cook and you are done. All in all it should take you around 30 minutes including preparation.
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- 4 tbsp oil or ghee
- 10 fresh curry leaves
- 1/2 tsp black mustard seads
- 1/4 tsp fenugreek seeds
- 1 medium onions, finely chopped
- 1 tsp fresh ginger puree
- 1/2 tsp fresh chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 150g creamed tomatoes
- 100ml chicken or vegetable stock
- 1/4 tsp tamarind paste
- 300ml thick coconut milk or cream
- Split the curry leaves and mustard seeds in half (you will use half now and half later)
- In a wok or sauce pan heat 3 tbsp of oil or ghee until hot.
- Add the curry leaves, mustard seeds and fenugreek seed and the fresh ginger and fry for 30 seconds.
- Add the onions and continue to fry on a medium heat for around 5 minutes. Fry until golden.
- Add the chilli, coriander, turmeric and fry for 2 minutes
- Add the creamed tomatoes and tamarind paste and fry for a further 2 minutes
- Add the stock and continue to simmer (the consistency should not be too watery so if it looks “wet” do not add too much stock)
- Add the raw prawns and cook for 10 minutes
- Then reduce the heat to low and add the coconut milk
- In a small frying pan heat 1 tbsp of oil until hot and add the other half of the curry leaves and mustard seeds. Fry for 20 seconds then tip into the curry.
- Stir, taste for seasoning and serve immediately.