Malabar prawn curry
Item 1 of 1
Malabar curry is a south Indian dish particularly associated with the Keralan region, where the coastlines, climate and cultural history make spicy fish curries popular. Peter Joseph adds superb depth of flavour to his prawn curry recipe by adding the spices in stages, allowing the flavour of each to come through. Deggi Mirch powder is a blend of Indian red chillies which is used both for its mild-hot flavour and the vibrant colour it can bring to a curry base; if you are unable to track any down, the chef recommends substituting half a teaspoon of chilli powder and half a teaspoon of paprika instead.
First published in 2016
Ingredients
Metric
Imperial
Malabar prawn curry
- 12 prawns, peeled and deveined
- 3 tbsp of coconut oil
- 1/4 tsp fenugreek seeds
- 1 tbsp of ginger, julienned
- 1 tbsp of garlic, finely sliced
- 1 tbsp of green chillies, julienned
- 20 curry leaves, sliced into strips, plus extra to serve
- 50g of shallots, sliced
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1 tsp deggi mirch
- 200g of tinned plum tomatoes
- 1 plum tomato, finely sliced
- 55g of coconut powder
- 60ml of water, plus extra if required
- 3 tbsp of coconut milk
- salt
SAVE RECIPE
Method
1
Heat the coconut oil in a wide, deep pan and add the fenugreek seeds, ginger, garlic, chilli and curry leaves. Sauté well over a medium heat, stirring regularly to ensure nothing catches on the pan
- 3 tbsp of coconut oil
- 1/4 tsp fenugreek seeds
- 1 tbsp of ginger, julienned
- 1 tbsp of garlic, finely sliced
- 1 tbsp of green chillies, julienned
- 20 curry leaves, sliced into strips, plus extra to serve
2
Add the shallots to the pan and cook for a further 10 minutes, then stir in the turmeric, coriander and degi mirch powders. Cook for 2–3 minutes
- 50g of shallots, sliced
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1 tsp deggi mirch
3
Blitz the tinned tomatoes to form a purée and add this to the pan along with the fresh tomato slices. Mix well to combine, then allow the curry mixture to simmer until boiling
- 200g of tinned plum tomatoes
- 1 plum tomato, finely sliced
4
In a small dish, mix together the coconut powder and water to form a watery paste, adding more water if required. Gradually add this paste to the pan until fully incorporated, then reduce the heat a little and simmer for 5–10 minutes
- 55g of coconut powder
- 60ml of water, plus extra if required
5
Once the sauce has a smooth and velvety texture, add the prawns to the pan (along with a little extra water to loosen the consistency if required). Place a lid on the pan and leave to cook for a further 2–3 minutes
- 12 prawns, peeled and deveined
6
Once the prawns are cooked through stir in the coconut milk and bring the curry up to the boil. Boil for 1 minute, then remove from the heat and adjust the seasoning to taste
- 3 tbsp of coconut milk
- salt
7
To serve, divide the prawns between serving dishes and spoon any leftover sauce over the top. Garnish with curry leaves and serve immediately with steamed rice
First published in 2016
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024