Malabar Prawn Curry

Malabar Prawn Curry

Soft rice flour balls simmered in sweetened coconut milk and jaggery. A traditional Tamil dessert with a creamy texture and delicate cardamom flavor.

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients

  • Prawns – 300 g (cleaned and deveined)
  • Onion – 1 large (sliced)
  • Tomato – 1 medium (chopped)
  • Green chilies – 2 (slit)
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1½ tsp
  • Garam masala – ½ tsp
  • Curry leaves – a handful
  • Tamarind water – 2 tbsp (or ½ tsp tamarind paste)
  • Coconut milk powder – 3–4 tbsp
  • Warm water – 1 cup (to mix with the powder)
  • Coconut oil or vegetable oil – 2 tbsp
  • Salt – to taste

Instructions

  • Mix Coconut Milk In a small bowl, mix 3–4 tbsp coconut milk powder with 1 cup warm water to make thick coconut milk. Set aside.

  • Sauté Aromatics Heat oil in a pan.Add sliced onions and sauté until golden.Add ginger-garlic paste, green chilies, and curry leaves. Cook for a minute.Add chopped tomato and cook until soft and mushy.

  • Add Spices Add turmeric, red chili, coriander powder, and salt.Sauté until the oil separates and the spices smell aromatic.

  • Cook Prawns Add cleaned prawns and mix well to coat them with the masala Cook for 3–4 minutes until prawns turn pink and curl up.

  • Add Tamarind and Coconut Milk ,Add tamarind water and simmer for 2 minutes, Pour in the prepared coconut milk and stir gently, Let it simmer for another 2–3 minutes. Do not boil too long.

  • Final Touch, Sprinkle garam masala, more curry leaves, and switch off the flame.