Malabar Prawn Curry is an Indian curry dish prepared with large prawns cooked in a sauce made out of tamarind, coconut and jaggery,
- 500 g large prawns, shelled and deveined
- 400 ml coconut cream
- 1 green capsicum, sliced lengthwise
- 2 pcs tomatoes, chopped
- 2 tsp black mustard seeds
- ½ tsp fenugreek seeds
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 12 pcs curry leaves
- 2 tbsp tamarind pulp, soaked in 1/3 cup boiling water
- 2 tsp brown sugar
- 6 cloves garlic, minced
- 4 pcs shallots, thinly sliced
- coriander, to garnish
- In a pan add some ghee and heat the mustard seeds until it starts to pop
- Add the fenugreek seeds and shallots, stir fry for a minute then add the green capsicums and 6 pcs of curry leaves. Continue to stir fry for 8 minutes or until shallots turn light brown.
- Add the garlic, chilli powder and turmeric powder then sauté for 15 more seconds.
- Add the tomatoes, continue to cook for 5 minutes while mashing the tomatoes with the back of the spoon.
- Mix the tamarind paste in the boiling water, pour it into the pan together with the coconut cream and brown sugar. Season with salt then simmer for 5 minutes or until the sauce thickens.
- Add the prawns and cook for 5 more minutes. Turn heat off then garnish with the remaining curry leaves and coriander.