To start making the Malabar Prawn Curry recipe, wash and clear the prawns.
Marinate the prawn with 1 teaspoon turmeric powder, 1 teaspoon crimson chilli powder, 1 teaspoon salt and a juice of half a lemon for half-hour.
Take 1 cup of grated coconut and pour over 1 cup of boiling water and extract the coconut milk by means of a sieve.
Grind all of the substances marked underneath ‘For the Paste’ with some water and hold it apart in a grinder.
In a heavy bottomed pan, fry the prawns on each side in mustard oil for 3 to 4 minutes. Take away and hold apart.
In the identical pan, add a bit of extra oil, when it’s scorching, add the mustard and fenugreek seeds, as soon as they begin to splutter, add the curry leaves, dry crimson chillies, and the onions.
Fry until the onions turns a bit of brown after which add the bottom masala. Saute for five to six minutes or until oil comes out from it on medium warmth.
Add salt and tamarind paste and prepare dinner for additional 3 to 4 minutes.
Now add the prawns and prepare dinner for 3 to 4 minutes after which add the coconut milk.
Let it involves a boil after which decrease the warmth and let the curry prepare dinner for two to three minutes extra.
Swap off the gasoline and hold it coated to lure the aroma of the curry inside. Serve Malabar Prawn Curry with scorching steamed rice and any raita of your alternative for a scrumptious meal.
