Today’s Prawns Curry Recipe – is a Malvani recipe. Malvani recipe comes from goa, konkan belt and some parts of Karnataka and Maharashtra which is a blend of Maharashtrian, goan and konkan cuisine. The curries are almost similar to Goan food only some spices here and there. Recipe is from my mothers treasure bank and we just love them 🙂
I have used big sized prawns you could use small sized, shrimps or any fish like shark, king fish or crabs etc. The curry is of medium consistency tastes spicy and goes well with pav (dinner rolls), bhakri or steamed rice. The moment you make this curry your house would be full of aroma making you feel even more hungrier. To be honest I had to eat some prawns curry with rice before I could click the pics for the same.
I have followed my mom’s recipe to the tee except I have added some curry leaves for more flavor and taste. Also adding potatoes are optional I use them as fillers in my recipe whenever feel the main ingredient is less for the dish. For instance if fish or prawns are less add potatoes, if chicken is less add potatoes and second reason being I am an ardent fan of potatoes so love adding them and eating them. 😉
Mostly in any konkan or goan dish the curries or veggies cannot be complete without adding coconuts. I have made use of fresh coconut and desiccated coconut both gives different flavor and added taste to the curry. The rest of the spices and ingredients could be easily found in your kitchen. Also it’s and easy recipe to prepare just make this and rice you are sorted.
It’s slightly spicy you could moderate the spice by adding less chilies or chili powder. One more important point pleas de-vein the prawns before cooking else it would lead to indigestion so take care of this part it’s crucial. Other important factor while cooking prawns are they should be always added towards the end as it just takes 2-3 mins for prawns to cook if over-cooked then it would taste rubbery and not soft.
Let’s make Prawns Curry recipe step by step:
1. Take a pan add oil once hot saute onion.
2. Once onion change color add fennel seed and turmeric powder.
3. Fry all on low heat until onion becomes light brown. Please don’t burn the onion 🙂
4. Time to add fresh coconut.
5. Mix all and add curry leaves now if using.
6. After 2-3 mins add desiccated coconut.
7. Saute for a minute then add coriander leaves, green chilies, ginger and garlic. Saute for a minute more allow to cool. Then add little water and grind the mixture until uniform.
8. Meanwhile wash the prawns and de-vein. Marinate them with little salt and keep aside for 10 mins.
9. Take pan with oil once heated add chopped onion.
10. Saute until onion gets the light brown color.
11. Add the tomatoes.
12. Also add some sugar. Saute the tomatoes until they soften.
13. Put all spice powder.
14. Also add curry leaves.
15. Mix the chopped potatoes.
16. Pour the grounded paste.
17. Cook and keep stirring the paste until it bubbles.
18. Add water and cover the curry with a lid.
19. Once the curry leaves oil and the potatoes are cooked add prawns.
20. Lastly add salt and coriander leaves. Check the taste and alter any spices if required.
21. Place the gas on high flame and after 2-3 mins you would notice the prawns have changed their color. From transparent they look opaque this is the sign your prawns are cooked.
22. Switch off the gas. Garnish with few coriander leaves and serve your malvani prawns curry with steamed rice.
If you are fond of prawns then do check prawns biryani recipe, prawns achari, prawns gassi recipe, prawns green masala recipe, prawns masala recipe, goan prawns curry, prawns fry recipeand butter garlic pepper prawns recipe.
Malvani prawns curry recipe card below:
Prawns Curry Recipe, Malvani Prawns Curry Recipe | Prawns Recipes
Recipe Type: Main, Seafood
Cuisine: Indian, Malvan
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 5-6
Prawns Curry Recipe is a Malvani recipe and easy to make home.
Ingredients
- [b]For Curry Paste:[/b]
- 1.5 tbsp oil
- 1 tbsp fennel seed (saunf)
- 1 cup fresh grated coconut or thinly sliced
- 3 tbsp desiccated coconut
- 1 big onion sliced thinly
- 1/4th cup coriander leaves
- 1-2 green chilies
- 1/2 tsp turmeric powder
- 12 curry leaves (optional)
- 2-3 garlic cloves
- 1/2 inch ginger
- [b]For the Curry:[/b]
- 1 tbsp oil
- 250 gms fresh prawns of any size rinsed and de-veined
- 1 small onion chopped finely
- few curry leaves (optional)
- 1 medium sized tomato chopped thinly lengthwise
- 1 tsp sugar
- 1 potato peeled and chopped into squares (optional)
- 1 tbsp garam masala powder
- 1 tbsp coriander seed powder
- 1 tbsp red chili powder
- 1 tbsp malvani masala powder
- 1.5 cup water or as consistency required
- few chopped coriander leaves or garnish
- salt as required
Instructions
- Take a pan add oil once hot saute onion.
- Once onion change color add fennel seed and turmeric powder.
- Fry all on low heat until onion becomes light brown. Please don’t burn the onion.
- Time to add fresh coconut.
- Mix all and add curry leaves now if using.
- After 2-3 mins add desiccated coconut.
- Saute for a minute then add coriander leaves, green chilies, ginger and garlic. Saute for a minute more allow to cool. Then add little water and grind the mixture until uniform.
- Meanwhile wash the prawns and de-vein. Marinate them with little salt and keep aside for 10 mins.
- Take a pan add oil once heated add chopped onion.
- Saute until onion gets the light brown color.
- Add the tomatoes.
- Also add some sugar. Saute the tomatoes until they soften.
- Put all spice powder.
- Also add curry leaves.
- Mix the chopped potatoes.
- Pour the grounded paste.
- Cook and keep stirring the paste until it bubbles.
- Add water and cover the curry with a lid.
- Once the curry leaves oil and the potatoes are cooked add prawns.
- Lastly add salt and coriander leaves. Check the taste and alter any spices if required.
- Place the gas on high flame and after 2-3 mins you would notice the prawns have changed their color. From transparent they look opaque this is the sign your prawns are cooked.
- Switch off the gas. Garnish with few coriander leaves and serve your malvani prawns curry with steamed rice.
Notes
1. You could use any fish for this curry preferably shark, salmom, kingfish, crabs would taste good.[br]2. If you don’t get malvani masala then use garam masala powder or east indian bottle masala powder as substitute.[br]3. Adding potatoes and curry leaves are optional.
