Malabar prawn curry is a North Indian coastal seafood dish.
Using fresh or frozen shrimp(prawns), you can have this easy prawn curry recipe in just under 45 minutes.
Serve a bowl of Malabar prawn curry for a taste of India on your table.
Flavours of the Malabar prawn curry.
With the tempering of mustard, fenugreek, and curry leaves you to add a layer of warm tastes to the prawn curry.
Cooking tomatoes and tamarind adds tanginess and slight sweetness to the Malabar curry.
Adding coconut milk gives this prawn curry creaminess and thickness.
Adding the fresh prawns once the curry sauce is cooked, helps them maintain its soft texture.
What to serve with this Malabar curry.
- A warm bowl of regular white rice with your favourite dry vegetable curry and a fresh salad is a simple way of serving this prawn curry.
- Here are some rice dishes to try.
- Plain or garlic naan, Sri Lankan coconut roti, chapati, or some Malabar roti with some dry potato curry can be served for dinner as a simple meal.
- Here are some other side dishes you can try the Malabar shrimp(prawn)curry with.
- String hoppers and pittu work well too.
If nothing else, serve with toasted regular bread or rustic bread.
FAQ: Malabar prawn curry.
- Can I make the Malabar shrimp curry ahead of time?
- Yes, make the Indian seafood curry a few hours early.
- refrigerate if you live in a humid and hot country and gently warm it for 30 minutes before serving time.
- Can I freeze the prawn curry?
- I would advise not to freeze the prawn curry as the texture and taste change over time.
- Can I use frozen shrimp?
- Yes, use this guide on how to thaw shrimp to do a thorough job.
- Can I use fresh shrimp to make the curry?
- Yes, you can even make the prawn curry with the shell on. here’s a guide on how to clean and devein shrimp curry.
More Prawn curries.
creamy shrimp curry.
Prawn caldine curry(Goan shrimp curry)
Shrimp korma red curry.
Malai prawn curry(chingri malai curry)
Sri Lankan shrimp curry.
recipe overview for Prawn malabar curry
Ingredients to cook Malabar prawn curry.
- Prawns shelled and deveined(can use shrimp or prawns with shells as well).
- oil
- Mustard seeds
- Fenugreek seed
- Shallots sliced fine(substitute with a large onion)
- Green chillies split in the middle
- A sprig of curry leaves(substitute with a bay leaf)
- Minced garlic
- Minced ginger
- Red chilli powder
- Turmeric powder
- tomatoes chopped
- Water
- tamarind paste or tamarind juice
- 1 teaspoon of sugar(if the shrimp curry is sour to your taste)
- Coriander to garnish
How to cook Malabar Prawn curry.
To make the Prawn curry, pour in the oil.
Add onions, preferably shallots, if not available, regular onions would do.
Followed by curry leaves and split green chillies.
Cook over medium heat until the onions turn soft and slightly golden in colour.
Reduce heat to low, and add mustard seeds and fenugreek seeds. cook for a few seconds.
Cooking over low heat and moving the ingredients around will stop the mustard seeds and fenugreek seeds from burning which will lead to a bitter shrimp curry
Add in the minced ginger, and garlic with the red chilli powder and turmeric powder.
Combine and cook for 2 minutes.
Add the chopped tomatoes, you have the option of blending to puree the tomatoes before adding them to the pan.
Cook over a low-medium fire, while breaking down the tomatoes with your wooden spoon.
Add in the tamarind juice followed by water.
Slow simmer for 4-5 minutes until the tangy gravy thickens, taste and season with salt.
Continue to cook and let the thin gravy absorb the spices and flavour of the ingredients you’ve added.
Once the coconut tomato gravy thickens, add the prawn to the gravy.
Cover and slow simmer until the prawns are cooked and the gravy continues to thicken.
Taste and make necessary seasoning adjustments.
Garnish with some chopped coriander leaves(optional)
Serve warm and use the serving ideas given above to make a quick meal.
Malabar prawn curry
Malabar prawn curry is a North Indian coastal seafood dish.
Using fresh or frozen shrimp(prawns), you can have this easy prawn curry recipe in just under 45 minutes.
Ingredients
- 500g of shrimp/prawns shelled and deveined(can use shrimp with shell in)
- 4 tablespoons of oil
- 1 and 1/2 teaspoons mustard seeds
- 1/2 teaspoon of fenugreek seed
- 6 shallots sliced fine(substitute with 1 large onion)
- 2 green chillies split in the middle
- A sprig of curry leaves(substitute with bay leaf)
- 1 and 1/2 tablespoon of minced garlic(5 cloves minced)
- 1 teaspoon of minced ginger(1" piece)
- 2 teaspoons of red chilli powder(increase or reduce as per your need)
- 1/2 a teaspoon of turmeric powder
- 3 medium-sized tomatoes chopped
- 1 cup of water
- 1 teaspoon of tamarind paste(or 4 tablespoons of tamarind juice from soaked tamarind pulp in 1/4 cup of warm water, discard seeds)
- 1 teaspoon of sugar(if the shrimp curry is sour to your taste)
- Coriander to garnish
Instructions
- To make the prawn curry, pour in the oil, and add onions, preferably shallots, if not available, regular onions would do.
- Followed by curry leaves and split green chillies.
- Cook over medium heat until the onions turn soft and slightly golden in colour.
- Reduce heat to low, add mustard seeds and fenugreek seeds. cook for a few seconds.
- Cooking over low heat and moving the ingredients around will stop the mustard seeds and fenugreek seeds from burning which will lead to a bitter shrimp curry
- Add in the minced ginger and garlic with the red chilli powder and turmeric powder.
- Combine and cook for 2 minutes.
- Add the chopped tomatoes, you have the option of blending to puree the tomatoes before adding them to the pan.
- Cook over a low-medium fire, while breaking down the tomatoes with your wooden spoon.
- Add in the tamarind juice followed by water.
- Slow simmer for 4-5 minutes until the tangy gravy thickens, taste and season with salt.
- Continue to cook and let the thin gravy absorb the spices and flavour of the ingredients you’ve added.
- Add the Prawn to the gravy
- Cover and slow simmer until the prawns are cooked and the gravy continues to thicken.
- Taste and make necessary seasoning adjustments.
- Garnish with some chopped coriander leaves(optional).
- Serve warm and use the serving ideas given above to make a quick meal.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 352Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 266mgSodium 1250mgCarbohydrates 19gFiber 4gSugar 9gProtein 32g
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