Thu, May 24 2012
malabar prawn curry
Ingredients
• 4 tbsp coconut oil (or vegetable oil)
• ½ tsp black mustard seeds
• ¼ tsp fenugreek seeds
• 1 tbsp chopped fresh ginger
• 12 curry leaves, fresh or dried
• 3 small red onions, finely chopped
• 1 tsp chilli powder
• 1 tbsp ground coriander
• ¼ tsp ground turmeric
• 150g tomato, chopped
• 1 tbsp kokum (or 20ml tamarind pulp)
• 12 king prawns, peeled
• 400ml coconut milk
• 2 dried red chillies
• Basmati rice, to serve
Nutrition Information
Servings unknown. We can't calculate nutritional facts without knowing how many people this recipe serves.
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Calories 3261
Calories from Fat 2370 (72%)
Amount Per Serving %DV
Total Fat 263.4g 405%
Saturated Fat 71.4g 357%
Monounsaturated Fat 63.4g
Polyunsaturated Fat 113.2g
Trans Fat 0.6g
Cholesterol 0mg 0%
Sodium 222mg 9%
Potassium 6112mg 174%
Total Carbohydrate 231.8g 77%
Dietary Fiber 38.3g 153%
Sugars 111.8g
Protein 36.3g 72%
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1 Heat 3 tbsp oil in a frying pan, and when it’s almost smoking, add half the
mustard seeds, the fenugreek, ginger and half the curry leaves. Stir-fry for a
few seconds, then add the onion and cook over a medium heat until it’s dark
golden.
2 Add the chilli powder, coriander and turmeric, and stir for a few
seconds. Add the tomato and kokum (or tamarind). Simmer until slightly reduced
and you can start to see oil separating from the sauce. Add a few tablespoons of
water to get the sauce back to the consistency it was before, season with salt
and add the prawns. Simmer until the prawns are cooked and the sauce is quite
dry. Then add the coconut milk, bring back to boil and turn the heat down to
low.
3 In another pan, heat 1 tbsp oil, the dried chillies, and remaining
mustard seeds and curry leaves. Fry for 10 seconds or so, then tip into the
curry. Serve with basmati rice.
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