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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.
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
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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.
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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.
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Add Spices Add turmeric, red chili, coriander powder, and salt.Sauté until the oil separates and the spices smell aromatic.
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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.
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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.
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Final Touch, Sprinkle garam masala, more curry leaves, and switch off the flame.
