Malabar Prawn Curry Food
MALABAR PRAWNS
Make one of Kerala's staple dishes - malabar prawns, a speciality of the South Indian coast. They're quick and easy to prepare and full of distinct flavours
Provided by Surender Mohan
Categories Lunch, Side dish, Starter
Time 27m
Number Of Ingredients 12
Steps:
- Rinse the prawns in cold water and pat dry. Toss them with the turmeric, chilli powder, lemon juice and grated ginger and set aside.
- Heat the oil in a pan and add the curry leaves, chilli, sliced ginger and onion. Cook until translucent, about 10 mins, then add the black pepper.
- Toss the prawns in with any marinade, and stir-fry until cooked, about 2 mins. Season if required and add a squeeze of lemon juice. Serve sprinkled with the coconut and coriander leaves.
Nutrition Facts : Calories 171 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium
MALABAR PRAWN CURRY
The coconut, curry leaves and kokum used here are all flavours characteristic of Kerala.
Provided by Deep Mohan Singh Arneja
Categories Mains Jamie Magazine Seafood Dinner for two Romantic meals Indian Curry
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Peel and finely chop the ginger and onions. Chop the tomatoes.
- Heat 3 tablespoons of oil in a frying pan, and when it's almost smoking, add half the mustard seeds, the fenugreek, ginger and half the curry leaves.
- Stir-fry for a few seconds, then add the onion and cook over a medium heat until it's dark golden.
- Add the chilli powder, coriander and turmeric, and stir for a few seconds. Add the tomato and kokum or tamarind. Simmer until slightly reduced and you can start to see oil separating from the sauce.
- Add a few tablespoons of water to get the sauce back to the consistency it was before, season with sea salt and add the prawns. Simmer until the prawns are cooked and the sauce is quite dry.
- Add the coconut milk, bring back to boil and turn the heat down to low.
- In another pan, heat 1 tablespoon of oil, the chillies and remaining mustard seeds and curry leaves. Fry for 10 seconds or so, then tip into the curry. Serve with steamed rice.
Nutrition Facts : Calories 292 calories, Fat 20.7 g fat, SaturatedFat 7 g saturated fat, Protein 13.9 g protein, Carbohydrate 14.3 g carbohydrate, Sugar 7.9 g sugar, Sodium 0.4 g salt, Fiber 1.9 g fibre
MALABAR PRAWN CURRY RECIPE
Malabar Prawn Curry is a recipe from the coastal regions of South India, KERALA, which is aptly called "God's Own country". Because of the abundance of coconut trees in Kerala, it finds it's exclusive presence in Malabar Cuisine. Malabari Cuisine is from the Southern Part of Konkan Coast, which is quite different from the Northern Konkan cuisine namely Malvani and Gonmantak. Usage of Tamarind and Curry leaves is the signature of Malabari Cuisine. This recipe has a burst of flavour with the tanginess of tamarind, great flavours of curry leaves and the sweet taste of coconut milk. Serve Malabar Prawn Curry with hot steamed rice and any raita of your choice for a delicious meal. If you like this recipe, you can also try other Prawn recipes such as Prawns Pulao Rava Fried Prawns Prawns Fried Rice
Provided by Alka Jena
Time 1h
Yield Makes: 3 Servings
Number Of Ingredients 20
Steps:
- To begin making the Malabar Prawn Curry recipe, wash and clean the prawns.
- Marinate the prawn with 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon salt and a juice of half a lemon for 30 minutes.
- Take 1 cup of grated coconut and pour over 1 cup of boiling water and extract the coconut milk through a sieve.
- Grind all the ingredients marked under 'For the Paste' with some water and keep it aside in a grinder.
- In a heavy bottomed pan, fry the prawns on both sides in mustard oil for 3 to 4 minutes. Remove and keep aside.
- In the same pan, add a little more oil, when it is hot, add the mustard and fenugreek seeds, once they start to splutter, add the curry leaves, dry red chillies, and the onions.
- Fry till the onions turns a little brown and then add the ground masala. Saute for 5 to 6 minutes or till oil comes out from it on medium heat.
- Add salt and tamarind paste and cook for further 3 to 4 minutes.
- Now add the prawns and cook for 3 to 4 minutes and then add the coconut milk.
- Let it comes to a boil and then lower the heat and let the curry cook for 2 to 3 minutes more.
- Switch off the gas and keep it covered to trap the aroma of the curry inside. Serve Malabar Prawn Curry with hot steamed rice and any raita of your choice for a delicious meal.
PRAWN MALAI CURRY
This delicious, mild curry is so easy to make. The word 'malai' means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.
Provided by Niloufer
Categories World Cuisine Recipes Asian Bangladeshi
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
- Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
- Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
- Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
- As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 13.8 g, Cholesterol 175.3 mg, Fat 21.4 g, Fiber 4 g, Protein 25.1 g, SaturatedFat 12.5 g, Sodium 70.6 mg, Sugar 3.1 g
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