Malabar Coast Coconut Prawn Curry
This Week 40 recommendation brings the vibrant flavors of Southern India to your table with a luxurious coconut and tamarind base. It is an exciting blend of heat and tanginess, perfect for a cozy yet sophisticated dinner that breaks the routine.
Ingredients
- Large Prawns (peeled and deveined)600 g
- Coconut Milk400 ml
- Tamarind Paste2 tbsp
- Black Mustard Seeds2 tsp
- Fresh Curry Leaves15 pcs
- Shallots (finely chopped)3 stk
- Garlic cloves (minced)3 stk
- Fresh Ginger (grated)1 inch
- Green Chilies (slit lengthways)2 stk
- Turmeric Powder1 tsp
- Kashmiri Red Chili Powder1 tsp
- Tomatoes (diced)2 stk
- Coconut Oil2 tbsp
- Fresh Coriander for garnish handful
Instructions
Heat the coconut oil in a wide pan over medium heat. Add the mustard seeds and let them pop, then immediately add the curry leaves and slit green chilies to release their aroma.
Add the chopped shallots, ginger, and garlic to the pan. Sauté for about 5 minutes until the shallots turn golden brown and translucent.
Stir in the turmeric and chili powder for 30 seconds. Add the diced tomatoes and cook until they soften into a paste, then pour in the coconut milk and tamarind paste. Bring to a gentle simmer for 5-8 minutes.
Gently place the prawns into the simmering coconut gravy. Cook for 3 to 4 minutes only, until the prawns turn pink and are just cooked through to ensure they remain succulent.
Adjust the salt to taste. Garnish with a generous handful of fresh coriander and serve hot with steamed basmati rice or warm flatbread.
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