Malabar Prawn Curry Recipe Kit Recipe

Indian cuisine · 320 calories

Malabar Prawn Curry Recipe Kit recipe

About this recipe

Indulge in the rich and aromatic flavors of our Malabar Prawn Curry Recipe Kit, a coastal delicacy that brings the essence of Kerala to your kitchen. This kit includes premium ingredients like fresh prawns, coconut oil, and a blend of traditional spices such as turmeric, red chilli, and curry leaves. Follow our easy step-by-step instructions to create a creamy, coconut-based curry that’s bursting with flavor. Perfectly paired with steamed rice or chapattis, this dish is a must-try for seafood lovers. Order your Malabar Prawn Curry Recipe Kit now on the AnyFeast website or app and bring the taste of Malabar to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 200G East End Desiccated Coconut
  • - Rajah Dhaniya Whole Coriander Seeds
  • 100G Greenfields Brown Mustard Seeds, 100G
  • 10 G Natco Curry Leaves 10g
  • - Cofresh Whole Green Chilli 350g
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • - Schwartz Coriander Leaf Jar
  • 250Ml Ktc Coconut Oil 250ml
  • 150G Blue Earth Foods Coldwater Prawns
  • 100 G Saras Turmeric Haldi Powder
  • 100G Natco Kashmiri Chilli Powder, 100G
  • 190G Natco Garlic & Ginger Paste, 190G
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. Clean and devein 500g of prawns, leaving the tails intact. Rinse thoroughly and set aside.
  2. 2. In a blender, combine 1/2 cup desiccated coconut, 1 tsp cumin whole seeds, 1 tsp coriander seeds, 1/2 tsp turmeric powder, 1/2 tsp Kashmiri chilli powder, and 1/2 cup water. Blend into a smooth paste.
  3. 3. Heat 2 tbsp coconut oil in a pan. Add 1 tsp brown mustard seeds and let them splutter. Add 1 sprig of curry leaves and 2 slit green chilies. Sauté for a few seconds.
  4. 4. Add 1 finely chopped onion and sauté until golden brown. Add 1 tbsp garlic & ginger paste and cook until the raw smell disappears.
  5. 5. Add the ground coconut paste and cook for 5-7 minutes, stirring occasionally, until the oil separates.
  6. 6. Add 1 cup of thin coconut milk and bring to a gentle simmer. Add salt to taste.
  7. 7. Add the cleaned prawns and cook for 5-7 minutes until they turn opaque and are cooked through.
  8. 8. Add 1/2 cup thick coconut milk and simmer for 2-3 minutes. Do not boil after adding thick coconut milk.
  9. 9. Garnish with fresh coriander leaves and serve hot with steamed rice or appam.