Fry for a minute and add the green chilli along with half the curry leaves. The flavors and aroma of all that curry leaves, fenugreek seeds and mustard seeds. Add the onion and sauté till they are light brown or golden.This should take 1-2 minutes. Heat the oil in a heavy bottom saucepan on a medium heat. This traditional styled Kerala Shrimp Curry in Coconut Milk is sure to cast a spell upon you for its aromatic flavors and style. Heat a clay pot,add 2tbsp of coconut oil and wait till its hot.Add the fenugreek seeds.Saute and then add shallots,curry leaves followed by chopped ginger,garlic and green chillies.Saute till the shallots turn lightly golden in color. the Coconut milk. Now add the fenugreek seeds and the sliced shallots. Update:I have reduced the black pepper and started adding Kashmiri mirch for the lovely golden hue. Prawns Masala is a spicy Prawns /Shrimps dish, Andhra style Spicy Prawns Masala also known as Royyala Iguru. Add the mustard seeds and let them splutter. If you liked the recipe, please give it 5 stars and leave a comment below. Stir the rice flour, turmeric, and salt together in a bowl; add the prawns and turn in the flour mixture … Stir fry for 30 seconds, turn down the heat and then add the chopped onion and fenugreek powder and cook gently for 8-10 minutes until the onions are soft and golden. Add the cleaned prawn… Make fine paste of ginger, garlic and dry red chili in a blender and add it to the pan. Bring it to boil and cook till the prawns turn orange. Kerala is like heaven on earth, commonly known as ‘God’s own country’. Enjoy the prawns and plantain curry. Then squeeze all the paste, strain and freeze in small portions. Add water along with tamarind paste and mix well. Turn the heat off and add remaining curry leaves and cilantro. Continue to cook for 5 minutes over a medium heat until the onions begin to change color to a light brown. Very tempting! Today’s recipe is a delicious Malabar Prawn Biryani – layered and cooked on dum – specially for seafood lovers!! It’s simply the most fuss free, easy to make preparation of prawn ever. When I served the dish that evening all the spices had blended so well that this was the star dish of the night. Looking for more Instant Pot recipes? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. Add the prawns and cook for 5 minutes then reduce the heat to low. Love to try more shrimp recipes? Heat the oil in a heavy bottom saucepan on a medium heat. In a frying pan, heat coconut oil, splutter fenugreek seeds, sliced small onions/ shallot, curry leaves, saute till it turns to light brown and add to the curry…Serve with piping hot plain boiled rice or with Appam, Puttu and Enjoy! Cook for a while. Heat the ghee or oil in a saucepan. How to Make Malabar Prawn Curry. Heat the butter in a small pan over a high heat. Malabari Cuisine is from the Southern Part of Konkan Coast, which is quite different from the Northern […] Hope that helps. The recipe Malabar prawn curry had the ingredient which pairs great with Prawns, i.e. more or less depending on the sourness you like. Add shrimp and cook covered over a low heat for 5 minutes stirring half way through. Add one bowl of the mustard seeds and curry leaves and the grated ginger. But I love prawns now and I want to thank these 6 girls for it. Now, please tell me how to keep tamarind. Serve with steamed Basmati rice (photos 9 – 12). Add the cleaned prawn,Coconut milk and kokum or tamarind or lemon juice.Add ¼ cup of water. Heat oil in a pan, add mustard and fenugreek seeds and saute till they crackle. The flavors and aroma of all that curry leaves, fenugreek seeds and mustard seeds go so well together. When it’s very hot add the mustard seeds and fry until they start to pop. Add the mustard seeds and cumin.When they start to splutter add the curry leaves.chilli and garlic.Saute for 10-15 seconds. Continue to cook for 5 minutes over a medium heat until the onions begin to change color to a light brown. Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. 3. I went back to the recipe and read her detailed notes where she clearly mentioned the strength of the tamarind paste. Royyala means Prawns in Telugu, and Iguru means thick gravy. We loved this recipe. How can I soften the darn thing so it is usable, please? I decided to saute one sliced onion in ghee and add it to the curry. Add tomatoes and continue to cook until they soften for 5 minutes. Every time we ate out, they would order these yummy looking exotic dishes and I had to eat my cauliflower in silence!!! I kept mine well wrapped, in fridge, in air-tight glass container. Even better forward the Shrimp recipe to them . I will update the recipe with a link to my fav tamarind paste. Being a prawn lover, I have to give this a shot! Kerala Prawn Curry is made with Coconut Milk and Kokum, also known as kadampuli in Malayam and its scientific name is Garcia Cambojia. Saute for a minute and add green chili along with half the curry leaves. I know thats not fair that you cannot make it for yourself! Marinate the prawns/shrimps with this above grounded paste and refrigerate it for 10 minutes to 1/2 hour. Add the cleaned and deveined prawns and coconut milk when the plantain pieces are almost done. So I usually buy concentrate paste only because actual tamarind pieces get so hard and time consuming. Here are some of our favorites: Here is my adaption of the Spicy Malabar Shrimp Curry recipe: ♥ We LOVE to hear from you! I recently came across one of Maunika Govardhan’s shrimp curry recipe that had my taste buds jumping with excitement. I am a big fan of red curries. Grind together all the ingredients listed above ‘To grind into paste’: to a smooth paste, adding a small amount of water. 5. Combine the prawns, chilli powder, ground turmeric and a pinch of salt in a medium mixing bowl. 6. Once the butter is hot to the point of starting to smoke, add the remaining curry leaves and mustard seeds, which will instantly sizzle and pop. Saute for a minute and add green chili along with half the curry leaves. I am excited to try your recipes! Was hard as rock when I came to use it and barely managed to saw off 1 tsp. Enjoy this curry along with rice. I have never cooked shrimp at home , Archana’s timing for cooking was perfect. Then add the chilli powder, coriander powder and turmeric and stir fry for 1-2 minutes. The other way to soften your tamarind is to soak it in hot water. My friends in college were the ones who literally threw me blind into the world of non vegetarian food! We love your feedback. It comes in handy for a quick weeknight meal as well as hosting dinner parties. Big sea foodie here too I know I will love that , nice recipe!! Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Authentic Mangalorean Prawn Curry-Yeti Gassi. More over, its Malabar special chemmeen curry only. Here goes. Add shrimp and cook covered over a low heat for 5 minutes stirring half way through. It’s best to make coconut milk at home from scratch.I have explained the way to make it here in detail but we do not always have the luxury of time and the special equipment needed to break and scrape a coconut.That’s the reason I end up using store bought canned coconut milk instead of making my own. Into it add the Malabar tamarind and the plantain pieces. Make a fine paste of coconut, fennel, garlic, ginger and green chillies. Add mustard seeds and allow them to splutter. Add the mustard seeds and cumin.When they start to splutter add the curry leaves.chilli and garlic.Saute for 10-15 seconds. Method 1. Marinate prawns with ginger garlic paste, tumeric powder, chilli powder, fennel powder and salt. We will make this regularly. Season with salt and pepper.Add turmeric. Kokum/1 tbsp-Tamarind pulp/1 tbsp-Lemon juice. Add turmeric … One other thing.Dont cook the curry too much after the first boil because neither your prawn nor your coconut milk will appreciate it. I only get to eat macher jhol or any non veg dish when I visit my parents or siblings.. Your email address will not be published. Fry for a minute to infuse the oil, then add the onions, ginger and garlic. (Prawns in red chili and tamarind based red curry sauce) I am here with another prawns recipe,The delicious and famous Malabar prawns curry or prawns mulakitathu.Prawns cooked in a spicy red chili and tamarind based gravy.A very common and every day fish preparation.You can use any other fish for making this curry.this curry goes well with rice,tapioca or chapati. Before I knew I was at the last step of making the sauce and I had poured in 4 tablespoons of tamarind paste. Heat the oil in a heavy bottom saucepan on a medium heat. Serve with steamed Basmati rice. Back then I never envisioned myself eating prawn ,leave alone cook it. I cant wait to make this over and over again. Add water along with tamarind paste and mix well. 4 stars, Heat a pot on medium flame. Lesson learned… read the recipe! Add salt as required. Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds. Very carefully add the mustard seeds and curry leaves. I like to buy extra large (11 to 13 per pound) shrimp that is either wild-caught or sustainably raised. Authentic Indian Non Vegetarian Recipes, Authentic Indian Recipes coconut, curry, Indian, prawn, Hi , the recipe was very easy to prepare and had good flavours. Yeah.. Add turmeric powder (photos 1 – 4). FANTASTIC recipe, Archana, thank you again (and again and again)! Add turmeric powder and mix well. So glad you enjoyed the flavors of the shrimp curry. I had a friend, who loves seafood, coming for dinner so I thought I should give it a try. I love to prepare this dish as it is very quick, really tasty, spicy and easy recipe with very handy ingredients. Well my excitement got the best of me… I was so eager to make this dish that I didn’t stop to read the detailed instructions and instead started making it simply by going back and forth between the ingredients and method on my iphone. amazing recipe! Add the coconut milk, cook for a further 2–3 minutes and then take off the heat. Mix well. Once the shrimp was cooked, I had a taste and it was sour. Thank you! Devein and clean the prawns, keep aside. Kerala style prawn curry / Chemmeen mulaku curry is my all time favorite recipe. Add the oil.Heat for 5 seconds. Add the onion and sauté till they are light brown or golden.This should take 1-2 minutes. Add the dry red chillies, curry leaves, chopped onions and chopped tomatoes, cook till tomatoes are done. Your email address will not be published. Cook over low heat for 5 minutes, and … If you cant find Kokum at your local store, Tamarind or plain old lemon juice also work well with this dish.You can also replace the prawn with any kind of white fish pieces and call it fish curry! Spicy Malabar Shrimp Curry – succulent, crisp shrimp in a spicy sauce with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds. Kerala Shrimp Curry in Coconut Milk is unique and special with a spicy, tangy flavored gravy blending well with the juicy prawns. Did you try this recipe? Cook for 5- … When cooking prawns , whether it is fresh or frozen, you have to be careful.Make sure that the prawn is deveined otherwise you will end up with the most awful stomach ache and a 2 day free stay in your toilet! … Lower the heat and bring to simmer for 2 minutes (photos 5 – 8). Add fenugreek seeds and onions. Required fields are marked *. Tried this recipe? You can explore a well detailed prawn curry here that be easily prepared at home. Pro Tips – Always keep a bag of good quality, extra large shrimp in your freezer. looks so tempting!! I am a mother of two boys who share my love for food and cooking. 2. Devein and wash the prawns well with cold water. Hi, I'm Archana: former software engineer, now full time blogger. Thank you for your kind words! I prefer ordering already deveined,cleaned large prawns from one of the online services- Fresh to Home and Licious are my choice of online Seafood and meat delivery services. Biryani is an evergreen classic that really needs no introduction.With so … Frankly,you don’t need to be a fancy cook..It’s that easy. Add tomatoes and continue to cook until they soften for 5 minutes. Add kashmiri chilli, red chilli, turmeric, pepper powder, garam masala, salt and saute for 2-3 min or till oil starts appearing on the sides of the pan. But a few things to keep in mind are- Make sure prawn is fresh.Fresh prawn will obviously yield a better curry. Malabar is a region in Kerala famous for its seafood dishes. Make fine paste of ginger, garlic and dry red chili in a blender and add it to the pan. Every week I order a batch of chicken and seafood from them, which I divide and freeze and take it out as and when I have to need them. This recipe is from the coastal regions of South India, Kerala. Malabar Prawn Curry is a recipe from the coastal regions of South India, KERALA, which is aptly called “God’s Own country”. I still remember the first time I ate tiger prawns back in 2003, ,it’s etched in my brain like it was yesterday. Cook until translucent, … Is it possible to replace tamarind with lime juice (for example)? I wish I could make them at home ? They will spit! Me again. Save my name, email, and website in this browser for the next time I comment. one of the best. This is a simple and tasty curry made with spices, shrimp and ground coconut. I live in the greater New York City Area with my husband and sons, step of making the sauce and I had poured in 4 tablespoons of tamarind, the recipe also calls for lots of tomatoes but it was too late. Heat the oil in a pan and add the curry leaves, chilli, sliced ginger and onion. Drain the water completely and set aside. 18 Comments. Add fenugreek seeds and onions. Lower the heat and bring to simmer for 2 minutes. Once, blended so well that this was the star dish of the night. A recipe too good not to share! Turn the heat off and add remaining curry leaves and cilantro. Learn how your comment data is processed. We were sitting on our hostel room floor surrounded by 3 ugly metal bunk beds ,with barely enough space to accommodate 6 butts, gorging on amazing Bengali treats straight from my friends mom’s kitchen in Calcutta!We got one gigantic tiger prawn each and i was hooked. The sauce has a vibrant yellow colour and is all about south Indian coastal flavours from the Kerala Prawn Curry has got to be my most often made curry at home.If there is prawn then more often than not we will end up making this. Step 1. It took me a minute to realize that it probably is too much as the recipe also calls for lots of tomatoes but it was too late. Keep in refrigerator for minimum 30 minutes. Please click on the stars in the recipe card below. I thought about not serving the shrimp but decided that was not an option. , Hey archana…I am arti’s friend and neighbor… Pls follow my blog https://healthyindiankitchen.wordpress.com for Indian home food recipes , Thanks awesome recipes you have in your blog…even arti is a great cook…just today she prepared chocolate cake and passed on to me . Do I add more shrimp, potatoes or maybe another onion? Mix well and cook for some more time. This site uses Akismet to reduce spam. In Kerala there is abundance of coconut and this one thing is exclusive in Malabar cuisine. Check out our delicious Instant Pot Recipe board on Pinterest. Because of the abundance of coconut trees in Kerala, it finds it’s exclusive presence in Malabar Cuisine. Goan prawn & coconut curry with cumin rice 26 ratings 4.6 out of 5 star rating Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach https://healthyindiankitchen.wordpress.com. The clock was ticking so I had to act quick. super easy and so delicious! OK. It definitely reduced the sourness! Add ginger garlic paste and saute for a min or two. Make fine paste of ginger, garlic and dry red chili in a blender and add it to the pan. Add mustard seeds and allow them to pop. When they start to pop, add the curry leaves. For more details on best places to buy shrimp check out this article from eatingwell.com.