Full written recipe – Mangalorean Prawn Curry
Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 5-6 people
Ingredients:
Fresh curry paste
COCONUT OIL | नारियल का तेल 1 TSP
BYADGI RED CHILLI | ब्यादगी लाल मिर्च 10 NOS.
CORIANDER SEEDS | साबुत धनिया 2 TSP
CUMIN SEEDS | जीरा 1 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1/2 TSP
CAROM SEEDS | अजवाइन A PINCH (OPTIONAL)
FENUGREEK SEEDS | मेथी के बीज A PINCH
GARLIC | लहसुन 8-10 CLOVES
GINGER | अदरक 1 INCH
ONION | प्याज़ 1 NO.
TAMARIND | इमली 2 TBSP (LEMON SIZED BALL)
FRESH COCONUT | ताज़ा नारियल 1 CUP (SCRAPED)
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
WATER | पानी AS REQUIRED
Tempering & final cooking
COCONUT OIL | नारियल तेल 2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 10-12 NOS.
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
ONION | प्याज़ 1 NO. (CHOPPED)
HOT WATER | गरम पानी AS REQUIRED
PRAWNS | झींगे 300 GRAMS (CLEANED & DEVIENED)
SALT | नमक A PINCH
LEMON JUICE | नींबू का रस 2 TSP
COCONUT MILK | नारियल का दूध 2-3 TBSP
Method:
Set a pan over high heat & let it get hot, then lower the flame & add the coconut oil, add the red chillies & roast the chillies over low flame while stirring continuously until they get hot & puff up slightly. Transfer the chillies into a bowl & set them aside.
In the same pan add all the whole spices of the paste, & roast them over medium flame until they turn fragrant & golden brown in colour. Transfer the spices into the same bowl as the chillies & let all the ingredients cool down completely.
Once cooled, transfer the mixture into a mixer grinding jar & add garlic, ginger, onion, tamarind, fresh coconut, turmeric powder, water & grind it into a smooth paste. Do not add a lot of water, keep the paste thick.
To make the curry, set a stock pot over high flame, add the coconut oil & let it get hot.
Add mustard seeds, let them crackle then add curry leaves, green chilli & onion, stir well & cook over medium high flame until the onions turn soft.
Next, add the prepare paste, stir well & cook over high flame for 4-5 minutes or until a slight glaze appears on the paste.
Add hot water to make a thin curry, stir well & bring it to a boil then let it simmer for 12-15 minutes over medium flame. The curry will cook nicely & thicken up, which will completely change the flavour profile of the gravy.
Meanwhile, as an optional step, you can add a pinch of salt & some lemon juice to the prawns, it will get rid of any off-smell present in the prawns.
After simmering the curry for 12-15 minutes, add the prawns, stir it gently & cook for 5-6 more minutes until the prawns get fully cooked.
Once the prawns get cooked, you can adjust the consistency of they curry as per your preference, cook it further for a few more minutes if you want the curry to be thick or add hot water if you like the curry to be thin.
Taste & adjust salt if required & optionally you can also add some coconut milk.
Your super delicious, quick & easy Mangalorean Prawn Curry is ready. Serve piping hot with neer dosa, cooked rice or boiled matta rice (red rice).
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Intro 0:00
Coconut Paste 1:03
Tempering & Final Cooking 4:06
Plating 7:32
Outro 8:28
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