Malabari Prawn Curry

A rich coastal curry from Kerala featuring prawns in a coconut and tamarind base, flavored with traditional Malabar spices.

Preparation Time

• Prep: 15 minutes
• Cook: 30 minutes
• Total: 45 minutes

Ingredients

For Marinade

• 12-15 prawns
• ¾ tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 1 tbsp coconut oil

For Spice Paste

• ½ cup grated coconut
• ½ tsp fenugreek seeds
• 1 tsp coriander seeds

For Base

• 1 tsp coconut oil
• 5-6 shallots
• 4-5 thin ginger slices
• 3-4 garlic cloves, sliced thinly
• 2 red chilies, partly split
• 1 tsp mustard seeds
• 2 green chilies, partly split
• ¾ tsp turmeric
• 1 tsp chili powder
• 1 cup coconut milk
• Salt to taste
• 7-8 curry leaves
• 1 tomato, diced
• 1½ tbsp tamarind extract
• 1 small piece jaggery
• ½ cup green peas

For Garnish

• 1 tsp oil
• ½ tsp mustard seeds
• 4-5 curry leaves
• 1 tbsp grated coconut
• 2 prawns with tails

Instructions

1. Marinate prawns:

   • Mix prawns with turmeric, chili powder, salt, and coconut oil
   • Rest for 10 minutes

2. Prepare spice paste:

   • Dry roast coconut, fenugreek seeds, and coriander seeds
   • Grind to fine paste
   • Set aside

3. Sear prawns:

   • Heat oil in pan
   • Lightly sear marinated prawns
   • Reserve released juices
   • Set prawns aside

4. Make curry base:

   • Heat coconut oil in wok
   • Add shallots, ginger, garlic, chilies, and mustard seeds
   • Once mustard splutters, add turmeric and chili powder
   • Add spice paste and 2 tbsp coconut milk
   • Add remaining coconut milk, salt, curry leaves
   • Add tomatoes, tamarind, jaggery, and peas
   • Simmer 4-5 minutes on low heat
   • Add seared prawns
   • Simmer 3-4 minutes more

5. Garnish:

   • Heat oil in small pan
   • Add mustard seeds and curry leaves
   • Add grated coconut
   • Cook garnish prawns on both sides
   • Top curry with prepared garnish

Notes

• Use fresh prawns for best results
• Can adjust spice levels to taste
• Coconut oil adds authentic flavor
• Best served with rice
• Traditional Kerala coastal dish
• Don’t overcook prawns to maintain texture