Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, malabar prawns curry in roasted coconut gravy. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Malabar Prawns Curry in Roasted Coconut Gravy is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Malabar Prawns Curry in Roasted Coconut Gravy is something which I have loved my entire life. They are fine and they look fantastic.
Varutharacha Kozhi curry Malabar style / Chicken curry in roasted coconut gravy. This video explain how to make Kozhi varutharacha curry. Prawn (chemmeen) is easily available in Kerala, and we can see lot of Chemmeen dish in Kerala.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have malabar prawns curry in roasted coconut gravy using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Malabar Prawns Curry in Roasted Coconut Gravy:
- Make ready 1/2 kg prawns
- Take 3/4 cup grated coconut
- Get 4+ 2 Shallots
- Make ready 1/2 tsp fennel seeds
- Prepare 1 tomato
- Make ready 3/4 malabar tamarind (raw /dried)
- Take 2-3 sprig Curry leaves
- Get 2 tsp coriander powder
- Take 1&1/2 tsp &1/2 tsp chillipowder
- Make ready 1/2 tsp turmeric powder
- Take 1 tbsp coconut oil
- Take to taste Salt
Malabar Prawn Curry is a recipe from the coastal regions of South India, KERALA, which is aptly called "God's Own country". Because of the abundance of coconut trees in Kerala, it finds it's exclusive presence in Malabar Cuisine. Malabari Cuisine is from the Southern. Malabar prawn curry or chemmeen mulakitathu. (Prawns in red chili and tamarind based red curry sauce.
Steps to make Malabar Prawns Curry in Roasted Coconut Gravy:
- In a pan roast the coconut, when the coconut turns light brown in colour add fennel seeds and 4 finely chopped shallots and roast again when aroma comes add coriander powder, Chilli powder and roast well. When the coconut is well roasted switch off flame and add turmeric powder and keep to cool.
- In a blender blend roasted coconut with 1-2 cups of water at batches. Blend to a smooth gravy.
- Pour the gravy to a clay pot or any cooking vessel. (fish curry is usually cooked in clay pots in kerala)
- Keep the pot on stove in medium heat. Add salt to taste and roughly chopped tomatoes. Beware of overspilling when the gravy boils, so keep stirring.
- When the gravy boils add prawns, malabar tamarind (i am using raw) and some curry leaves and cook well. Instead of malabar tamarind you can use normal tamarind pulp or raw mango.
- Cook until the the oil from the coconut turns and is seen on top.
- On another pan prepare the seasoning. Heat a pan pour 1 tablespoon coconut oil and add 2 finely chopped shallots and curry leaves. Fry until shallots turn brown. Pour the fried shallot along with the oil to the gravy.
- Prawns curry is ready to serve.
Prawns cooked in a spicy red chili and tamarind based gravy. A very common and every day fish Nadan Kaipakka(pavakka)curry (Bitter gourd in roasted coconut gravy). Prawns in a rich coconut sauce. The sauce has a vibrant yellow colour and is all about south Indian coastal flavours from the prawns, to the coconut to the curry leaves. " Thank you for printing this recipe for my delicious Malabar Prawns ". The Coconut Prawn Gravy is a spicy prawn curry made with chili, coconut and Curry leaves.
So that is going to wrap it up for this exceptional food malabar prawns curry in roasted coconut gravy recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
