Go Back
–+ servings
Malabar prawn curry recipe video

Malabar Prawn Curry | Shrimp Curry | Video

Succulent prawns (shrimp) in tangy coconut sauce. Totally lip-smacking!
5 from 46 votes
Print Pin
Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Marinate and fry prawns (shrimp):

  • 750 g prawns shrimp, peeled and deveined
  • ¼ 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
  • ½ teaspoon mustard seeds
  • ¼ 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
  • ½ teaspoon ground turmeric turmeric powder
  • 1 teaspoon ground coriander coriander powder
  • ½ 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
  • ¼ cup coconut milk
  • Water
  • Curry leaves to garnish
  • Steamed rice or parathas to serve

Instructions

Marinate and fry prawns:

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

Make prawn (shrimp) curry:

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

Video

Notes

  • Substitute prawns (shrimp) with fish if you like 

Nutrition

Serving: 1g | Calories: 485kcal | Carbohydrates: 36g | Protein: 47g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 396mg | Sodium: 2032mg | Fiber: 4g | Sugar: 7g