Malabar Prawn Curry Recipe | Tasty Kerala Style Chemmeen Curry | Cookd
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Malabar Prawn Curry is a rich and aromatic South Indian Non-Veg curry recipe. This #MalabarPrawnCurry or #MalabarChemmeenCurry has a burst of flavours — the tanginess of tamarind, the aroma of curry leaves, and lastly the tender, succulent prawns. You can now cook this delicious curry at your home with Cookd’s easy & simple Recipe. Oh and this #KeralaPrawnMasala is great with some hot rice. Do try this recipe and share your feedback in the comments section!
Malabar Prawn Curry Recipe:
Prawn - 250 grams
Coconut Milk:
Coconut - 1 Cup
Water - ¾ Cup
Tamarind Extract:
Tamarind - ½ lemon sized ball
Warm Water - ½ cup
Other Ingredients:
Coconut Oil - 3 tbsp
Mustard Seeds - ¼ tsp
Curry leaves - 15 nos
Onion (thinly sliced) - 1 nos
Ginger (finely chopped) - ½ inch
Garlic (finely chopped) - 4 cloves
Green Chilli (slit) - 4 nos
Dried Red Chilli - 1 no
Red Chilli Powder - 1 tsp
Turmeric Powder - ¼ tsp
Coriander Powder - ½ tsp
Cumin Powder - ½ tsp
Tomatoes - 2 nos
Water - 2 tbsp + 1 ½ Cup
Salt - ¾ tsp
Tempering:
Coconut Oil - 2 tsp
Shallots (thinly sliced) - 2 nos
Curry leaves - 5 nos
Cooking Instructions:
1. In a mixer grinder, grind the grated coconut and water. Pass it through a sieve to extract coconut milk.
2. In a bowl, soak the tamarind in ½ cup of warm water. Extract the tamarind juice from the tamarind.
3. In a Kadai, heat the coconut oil, add the mustard seeds and allow them to pop. Add the curry leaves. After a few seconds add the thinly sliced onions and saute for 5 minutes.
4. Add the ginger, garlic, slit green chilli. Saute this for a couple of minutes.
5. Add the red chilli powder, turmeric powder, coriander powder, cumin powder, and dried red chilli. Add 2 tbsp of water and let the spices cook for a minute.
6. Add the chopped tomatoes, salt and saute for a minute. Add 1 ½ cup of water and the extracted tamarind juice. Simmer for 10 minutes.
7. Add the coconut milk and stir.
8. Strain the curry using a strainer.
9. Heat a Kadai, add the strained curry, prawns, and cook this for 3 minutes. Remove from the heat and set aside.
10. In another tempering pan, heat 2 tsp of coconut oil and add the sliced shallots, once it turns golden brown, add curry leaves and let it splutter. Add this tempering over the prawn curry.
11. Serve the prawn curry with steamed rice.
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PRAWNS IN COCONUT GRAVY | PRAWN CURRY | PRAWN CURRY WITH COCONUT MILK
Prawns in Coconut Milk | Prawn Curry | Prawn Curry with Coconut Milk | Shrimp Curry | Shrimps in Coconut Milk | Shrimp Curry with Coconut Milk | Prawn Gravy | Prawn Curry by Spice Eats
Ingredients for Prawn Curry with Coconut Milk:
- 500 gms. Prawns - Net 250-300 gms. after shelling and deveining
Tempering:
- Mustard Seeds- 3/4 tsp
- Dried Red Chillies- 3 (halved)
- Curry Leaves- 10- 15 leaves
Spice Powders:
- Turmeric Powder- 3/4 tsp
- Black Pepper Powder- 1/2 tsp
- Coriander Powder- 1 tsp
- Fennel Powder- 1/2 tsp
- Cumin Powder- 1/4 tsp
Other Ingredients:
- White Onion, grated- 1 large (100 gms)
- Ginger Garlic Paste- 1 tsp
- Green Chillies, slit- 3
- Tomato, chopped- 1 large (100 gms)
- Thin Coconut Milk- 1 cup (If using readymade coconut milk, 3 tbsp coconut milk mixed with 1 cup water)
- Thick Coconut Milk- 3 tbsp
- Lemon Juice- 1 tsp
- Coriander Leaves- 2 tbsp
- Salt- 1 tsp
- Oil- 2-3 tbsp
Preparation:
- Shell, devein & wash the prawns. Leave it in a colander for the water to drain.
- Grate the onion, chop the tomato and the coriander leaves, slit the green chillies.
- Prepare the coconut milk, ready made coconut milk can also be used.
Process:
- Heat oil in a kadai/wok and add the mustard seeds. Once it splutters, add the halved dried red chillies and curry leaves.
- Now add the grated onion and fry on medium to low heat for 4-5 mins till it starts changing colour.
- Add the ginger garlic paste, mix & fry on low heat for around 2 mins till the mixture is light brown in colour.
- Now add the chopped tomato and 1 tsp salt, mix and cook on low heat for around 2 mins till soft.
- Add all the spice powders, give a mix and fry on medium heat for 2 mins with a splash of water.
- Now add the prawns & sauté on medium heat for 1-2 mins.
- Add the thin coconut milk, give a mix and cover & cook on low heat for 2 mins.
- Remove lid, add the thick coconut milk and cook on low heat for another 2 mins.
- Add 1 tsp lemon juice and chopped coriander leaves, give a mix and serve hot.
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