This Prawn curry recipe Indian style is a simple yet tempting and flavourful dish made with fresh Arabian sea costal prawns, coconut, onion, tomatoes & special malvani masala.
Prawn curry recipe also serve as prawn curry masala & pairs well with steamed rice, chapatis, roti or plain parathas. Indian cuisine there is huge diversity and most foods are made in their regional style with locally available ingredients.
This prawn curry has always a winner at home for its simplicity and tempting taste. This prawn curry is most famous curry in Goa & Mailvan Region of Maharashtra India.
Each region makes this curry in different style with different locally availability of ingredients and spices.
Some of famous styles are prawn curry recipe Andhra style, prawns curry Kerala style, prawns curry Goan style.
Different ingredients like coconut, coconut milk from fresh coconut, kokum, tamarind, red chillies, whole spices etc are used depending on the region.
This prawn curry recipe is made with the most basic ingredients that most of us have in the home kitchen. It never fails to surprise me & my readers at how superb it taste every time.
This prawn curry recipe shared here yields a restaurant style gravy. it is combination of Goan and Malvani style.
Main beginning of this prawns curry recipe start from selection of prawns, here I am using Arabian tiger prawns. second thing is to clean then properly specially to devein is also very important.
Its main base is water contain fresh coconut which is easily available in this area. But other region can substitute with coconut milk or desiccated coconut.
spices I am using in this recipe are freshly grounded in advanced. it is also available in market.
This prawns curry recipe is completely customisable adjustment of spices and ingredient can change as per requirement.
Prawns Curry: Tempting costal recipe
Ingredients
Instructions
Cleaning Prawns:
Start by removing the shells from the prawns and deveining them. Make sure to wash them thoroughly under running water to remove any debris or impurities.
Marination of Prawns:
Once cleaned, marinate the prawns with kokum (a souring agent), turmeric, and salt. This step helps to flavor the prawns and also tenderizes them. Set aside to allow the flavors to infuse.
Preparation of Ingredients:
Soak three red Kashmiri chillies in water. Kashmiri chillies add a vibrant red color to the curry without making it too spicy.
Slice half of the fresh coconut. Dicing onions and tomatoes will help them cook evenly and blend well in the curry.
Making the Spice Paste:
Heat oil in a pan and fry the sliced coconut until it turns golden brown. This process helps to enhance the flavor and aroma of the coconut. Then, add diced onion, garlic, and ginger to the pan and sauté them for 3-4 minutes until they become fragrant and translucent.
Add coriander stems, diced tomatoes, and soaked Kashmiri chillies to the pan with the onion mixture. Sauté for a couple more minutes to soften the tomatoes and blend the flavors.
Allow the mixture to cool down slightly, then transfer it to a blender or food processor. Add half a cup of water to facilitate blending, and grind the mixture into a smooth paste. This paste forms the base of the curry and imparts rich flavor and color.
Grilling the Prawns:
Heat oil in the same pan and grill the marinated prawns briefly on both sides until they are just cooked through. Grilling adds a smoky flavor to the prawns and enhances their texture.
Cooking the Curry:
In the same pan, add more oil if needed, and then add the onion-coconut paste. Fry it for a minute to release the flavors.
Add Malvani masala (a blend of spices specific to the Malvani cuisine), turmeric, Kashmiri chilli powder, red chilli powder, and cumin-coriander masala. Fry the masala until it releases oil on top. This step helps to develop the flavors of the spices.
Combine Prawns & Curry:
Add the grilled prawns to the pan along with chopped fresh coriander. Mix well to coat the prawns with the masala and allow them to absorb the flavors.
Adjust the consistency of the curry by adding water as needed. Simmer the curry for 3-4 minutes to allow the flavors to meld together and the prawns to absorb the sauce.
Finally, adjust the seasoning according to your taste preferences and turn off the heat.
Serving the Curry:
Serve the hot prawns curry garnished with additional coriander leaves. It pairs well with raw onion slices and lemon wedges for a burst of freshness. You can enjoy it with chapatis, bread, or rice for a satisfying meal.
Tips & Tricks:
Selecting Prawns:
Choose fresh, high-quality prawns for the best flavor and texture. Look for firm, translucent flesh with a mild sea scent. If using frozen prawns, thaw them thoroughly before marinating.
Soaking Kashmiri Chillies:
Soak the Kashmiri chillies in water before using them in the recipe. This helps to soften them and makes them easier to blend into a smooth paste.
Adjusting Spices:
Taste the curry as you add the spices and adjust them according to your preference. You can increase or decrease the amount of chilli powder and masala to suit your desired level of heat and flavor.
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 17g27%
- Cholesterol 150mg50%
- Sodium 700mg30%
- Potassium 600mg18%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Protein 22g44%
- Calcium 100 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
