Malabar Prawn Curry | Shrimp Curry | Video

Malabar prawn curry. Give your everyday meals a touch of extra deliciousness with succulent prawns cooked in tangy coconut sauce. Easy to make and loaded with mouthwatering flavors, this prawn curry is a must try for all prawn lovers. It’s utterly delicious!

A tasty prawn dish will never go out of season. Whenever I think about casual yet fancy dinners, I can’t imagine a more delicious ingredient than prawns. And I always adore traditional dishes that never fail to amaze you with the perfect flavor profile. So here’s one such dish that’s hugely popular in South Indian cuisine for you to try at home. 

Malabar prawn curry. Super simple yet delicious curry with the lip-smacking flavors of coconut and tamarind. The classic aromatic spices used in this recipe makes it very flavorful. Here’s another traditional recipe made easy.

Malabar Prawn Curry Recipe

Start with marinating the prawns (shrimp). Before marinating, make sure you peel and devein them. The marinade is super simple – a basic addition of lemon juice, ground turmeric and salt. I also like to fry the prawns before adding to the curry. This will impart a crispy texture as well as gorgeous color to the prawns (shrimp). 

Now, you can make the base sauce for this Malabar prawn curry. Sauté some onions until light brown and then add ginger, garlic and green chilies. Adding fresh curry leaves to the curry brings in the authentic taste. Now, the spices get a quick stir fry followed by tomatoes. The tomatoes need to turn mushy. Then, tamarind paste, coconut milk, fried prawns and coriander leaves are sautéed in this spice mixture. Once the prawns are cooked through, garnish with more curry leaves.

Deliciously authentic Malabar prawn curry for a flavorful addition to your meals.

More Prawn (Shrimp) Recipes:

• Tandoori Shrimp | Tandoori Prawns 
• Shrimp Fried Rice | Prawn Fried Rice 
• Asian Chili Garlic Shrimp (Prawn) 
• Indian Prawn Curry 
• Prawn Biryani | Shrimp Biryani 
• Prawn Mango Curry | Chemmeen Manga Curry
• Kerala Prawn Coconut Curry
• Kerala Prawns Fry
• Kerala Prawn Roast | Chemmen Roast
• Prawns Drumstick Curry | Chemmeen Muringakka Theeyal

Yield: 4

Malabar Prawn Curry | Shrimp Curry | Video

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Succulent prawns (shrimp) in tangy coconut sauce. Totally lip-smacking!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Marinate and fry prawns (shrimp):

• 750 g prawns (shrimp), peeled and deveined
• 1/4 teaspoon ground turmeric (turmeric powder)
• 1 tablespoon lemon juice
• 1 tablespoon oil
• Salt to taste

Make prawn (shrimp) curry:

• 1 tablespoon oil (coconut oil preferred)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 1 cup finely chopped onions
• 1 - inch fresh ginger, minced
• 1 tablespoon minced garlic
• 2 green chilies, sliced
• 1 sprig of curry leaves
• 1/2 teaspoon ground turmeric (turmeric powder)
• 1 teaspoon ground coriander (coriander powder)
• 1/2 teaspoon red chili powder
• 1 large tomato, chopped
• 1 tablespoon tamarind paste or (1 small lemon sized tamarind soaked and pulp squeezed out)
• 2 tablespoons chopped coriander (cilantro) leaves
• 1/4 cup coconut milk
• Water
• Curry leaves, to garnish
• Steamed rice or parathas, to serve

Instructions

Marinate and fry prawns:

1. Place prawns (shrimp) in a large bowl.
2. Add ground turmeric and lemon juice. Season with salt.
3. Cover and marinate in the refrigerator for about 15 minutes.
4. Heat 1 tablespoon oil in a large frying pan over high heat.
5. Add prawns in a single layer.
6. Cook for about 1 minute on each side or until browned.
7. Remove from pan. Set aside.

Make prawn (shrimp) curry:

1. Add 1 tablespoon oil to the same pan.
2. Reduce heat to medium-high.
3. Add mustard seeds and fenugreek seeds. Sauté for a few seconds.
4. Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until light brown.
5. Add ginger, garlic, green chilies and curry leaves. Sauté, stirring occasionally, for about 1 minute or until fragrant.
6. Add ground turmeric, ground coriander and red chili powder. Sauté, stirring, for about a minute or until aromatic.
7. Add tomato. Sauté, stirring occasionally, for 3-4 minutes or until mushy.
8. Add tamarind paste, fried prawns (shrimp), chopped coriander (cilantro) leaves and coconut milk. Season with salt.
9. Add a little water if the sauce is too thick. Stir to combine.
10. Cook, covered, for 7-8 minutes or until prawns (shrimp) are cooked through.
11. Garnish with fresh curry leaves.
12. Serve with rice, parathas, appam, idiyappam (string hoppers) or naan.

Notes

• Substitute prawns (shrimp) with fish if you like 

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 485Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 396mgSodium 2032mgCarbohydrates 36gFiber 4gSugar 7gProtein 47g

The nutritional data is for information purposes only

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