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  • Mangalore Prawn Curry Recipe | Spicy Indian Prawn Curry | Mangalorean Prawns Recipe

    🌶 Fiery spices are tempered with delicate coconut milk to make an all-time favorite…Mangalore Prawn Curry 🍤

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  • RECIPE

    INGREDIENTS

    Marinade:
    300 gram prawns, cleaned and deveined
    1 1/2 teaspoon salt, or to taste
    2 teaspoon turmeric powder (haldi)

    Spice Powder:
    1 1/2 teaspoon cumin seeds (jeera)
    1 1/2 teaspoon coriander seeds (sabut dhaniya)
    7 black peppercorns (sabut kali mirch)
    1/4 teaspoon fenugreek seeds
    15 dried red chillies, preferably byadgi chillies from karnataka

    Wet Paste:
    7 clove garlic, chopped
    2 1/2 tablespoon onions, chopped
    1 knob ginger, about 1½-inches, chopped
    2 1/2 tablespoon tomato, chopped
    2 teaspoon tamarind paste

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    1 1/2 tablespoon vegetable oil
    1/4 teaspoon black mustard seeds
    3 green chillies, fresh, each cut lengthwise in half
    14 curry leaves
    2 1/2 tablespoon onions, finely chopped
    2 cup coconut milk, thick
    4 tablespoon coconut paste, fresh
    1/2 teaspoon salt, or to taste

    COOKING METHOD

    1. To marinate prawns: slide cleaned prawns into a glass bow. Add salt and turmeric powder. Mix well and set aside in the refrigerator.
       
    2. To make the spice powder: In a heavy kadhai or wok over medium heat, add cumin seeds, coriander seeds, black peppercorns, fenugreek seeds, and dried red chillies. Dry roast, stirring continuously till fragrant, about 2 minutes. Remove from heat.
       
    3. Once cool, slide roasted spices into blender / grinder, and grind to a powder.
       
    4. Add garlic, onion, ginger, tomato, and tamarind paste, run the grinder, pulsing, to process to a paste. Add ½ -1 teaspoon of water, if needed. Remove and set the wet paste aside.
       
    5. Place a medium kadhai or wok over high heat and pour in oil. Once hot, but not smoking, add mustard seeds. When they start popping and spluttering, toss in green chillies and curry leaves. Immediately add onions and stir for about a minute. Tip in prepared wet paste, stirring to break up. Reduce heat to medium and cook, stirring continuously, scraping the bottom of the pan.
       
    6. Add ½ cup water, coconut milk, and coconut paste; stir to combine well. Simmer, stirring for 7-8 minutes. Check for seasoning and add salt, if needed.
       
    7. Slide in marinated prawns and stir to combine. Cook gently till prawns are just cooked through, about 3 minutes. Remove from heat.
       
    8. Serve hot with rice.
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