How To Improve Malabar (coastal) prawn curry from @radikalkitchen

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We hope you got benefit from reading it, now let’s go back to malabar (coastal) prawn curry from @radikalkitchen recipe. You can have malabar (coastal) prawn curry from @radikalkitchen using 16 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Malabar (coastal) prawn curry from @radikalkitchen:

1. Get 500 gms prawns, shelled and deveined
2. Use 3 Tbsp. coconut oil or vegetable oil
3. You need 2 tsp mustard seeds
4. Prepare 1/2 tsp fenugreek seeds
5. Get 10-12 curry leaves
6. Provide 2 medium onions, finely sliced
7. Prepare 2 green chillies, slit in half
8. Prepare 6-8 garlic cloves, finely chopped or grated
9. Use 1/2 can tomatoes or 4 medium tomatoes, finely chopped
10. Prepare 1 tsp turmeric powder
11. Provide 1 tsp coriander powder
12. Take to taste Salt
13. Provide 1 can coconut milk
14. Take 1 golf size ball of tamarind soaked in half cup water
15. Prepare 2 cups water
16. Get Coriander leaves, chopped, to garnish

Instructions to make Malabar (coastal) prawn curry from @radikalkitchen:

1. Heat the oil in a heavy bottom saucepan on a medium heat. Add the mustard seeds and let them splutter.
2. Now add the fenugreek seeds, half the curry leaves and the sliced onions. Fry for a minute and add the green chillies. Continue to fry for 8-10 minutes over a medium heat until the shallots begin to change colour to a light brown.Add the garlic and stir for 30 seconds.
3. Add the tomatoes and continue to cook until they soften for 6 minutes. Mash with the back of the spoon and add water and continue to cook until they change colour. Lower the heat and simmer for 2 minutes
4. Now add the powdered spices, salt and fry for another minute making sure it doesn’t burn.
5. Now add the prawns and cook over a low heat for 6-7 minutes with the lid on stirring half way through. Add water if the gravy is getting thick.
6. Add the coconut milk, remaining curry leaves, briremaining curry leaves, bring to boil - Squeeze the tamarind pulp to extract thick paste and add to the curry. Simmer for 5 minutes - Garnish with chopped coriander leaves. - Serve hot with rice

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