Name: Malabar Prawn Curry Recipe
Total time: 45 min
Yield: 2
Cuisine: Indian

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A fantastic malabar prawn curry recipe from peter joseph, with juicy prawns simmered in a vibrant coconut curry sauce. Enjoy with bread or steamed rice for a delicious south indian feast. 

How to make Malabar Prawn Curry Recipe

Peter Joseph

Crawler

Indian

<p>A fantastic malabar prawn curry recipe from peter joseph, with juicy prawns simmered in a vibrant coconut curry sauce. Enjoy with bread or steamed rice for a delicious south indian feast. </p>

Prawns

Coconut oil

Fenugreek seeds

Ginger

Garlic

Green chillies

Curry leaves

Shallots

Turmeric

Ground coriander

Deggi mirch

Tinned plum tomatoes

Plum tomato

Coconut powder

Water

Coconut milk

Salt

Heat the coconut oil in a wide, deep pan and add the fenugreek seeds, ginger, garlic, chilli and curry leaves. Saut well over a medium heat, stirring regularly to ensure nothing catches on the pan.

step 1

Add the shallots to the pan and cook for a further 10 minutes, then stir in the turmeric, coriander and degi mirch powders. Cook for 23 minutes.

step 2

Blitz the tinned tomatoes to form a pure and add this to the pan along with the fresh tomato slices. Mix well to combine, then allow the curry mixture to simmer until boiling.

step 3

In a small dish, mix together the coconut powder and water to form a watery paste, adding more water if required. Gradually add this paste to the pan until fully incorporated, then reduce the heat a little and simmer for 510 minutes.

step 4

Once the sauce has a smooth and velvety texture, add the prawns to the pan (along with a little extra water to loosen the consistency if required). Place a lid on the pan and leave to cook for a further 23 minutes.

step 5

Once the prawns are cooked through stir in the coconut milk and bring the curry up to the boil. Boil for 1 minute, then remove from the heat and adjust the seasoning to taste.

step 6

To serve, divide the prawns between serving dishes and spoon any leftover sauce over the top. Garnish with curry leaves and serve immediately with steamed rice.

step 7

Great British Chefs