Usually I start researching on a recipe of a dish that I liked before I try it out in the kitchen. However this time it was the other way round. I prepared the dish with whatever ingredients I had and then researched for a good name for it and ended up with Prawn Malabar - thanks to the addition of coconut milk. Prawns or Shrimp as the Yankees would call it is one of the most versatile seafood that can be cooked quickly and in many different ways. Yesterday was a situation when a curry was needed in a short period of time especially when the refrigerator was not stocked up. Good old frozen prawns came to the rescue - once again.
Ingredients
- Prawns - devined and cleaned - 500 gms (I used frozen)
- Red Onions (diced) - 2 medium sized
- Tomatoes (diced) - 2
- Green chillies (slit) - 5 or 6
- Ginger garlic paste - 2 tablespoons
- Turmeric powder - 1/2 teaspoon
- Garam Masala powder - 50 gms (I used Sakthi Chicken masala)
- Coconut Milk - 1/2 cup
- Vegetable oil
- Mustard seeds - 2 teaspoons
- Curry leaves
Method
- If you are using frozen prawns - thaw and clean them first under running water for a few minutes and let them drain.
- In a large sauce pan / wok heat the oil and season it with mustard seeds until it splatters.
- Saute the ginger garlic paste for about 30 seconds
- Saute the green chillies, onions and tomatoes. This will take about 10 to 15 minutes - the longest process in this recipe until the onions and tomatoes are all mushed up and comes to an almost paste like consistency.
- Add the garam masala, turmeric powder and salt to taste and saute for a few minutes.
- Add the coconut milk and let the mixture come to a boil.
- Add water as much as needed without making the curry too watery.
- Add the prawns and cook them for a few minutes - until they curl up and turn red. For those who have not cooked prawns before - if you overcook it would become very tough and rubbery.
- Add the curry leaves and stir the mixture until the curry leaf flavour blends in.
- Serve hot with steamed white rice.
Happy Cooking!!
C
