Malabar Prawn Curry Recipe

Malabar prawn curry recipe is a South India Curry which has deep flavour and a creamy finish.

This curry is a little different to my other curries. The reason for the slight flavour change is this is a South Indian Curry. The recipes in my book “An Indian ThermoKitchen” feature recipes from the North of India.

If any of the spices are unfamiliar to you take a look at this spices page. I have given substitute products and given an explanation for some of the more unusual ingredients.

South Indian V’s North Indian

I’m sure you’re wondering what the difference is between North and South Indian cuisine. Here are some of the differences.

South India

• Seafood is more prominent as there are loads of coastal communities.
• Due to the proximity to Asian countries such as Thailand & Malaysia the flavours change and ingredients such as coconut milk and tamarind are included in the recipes.
• Fresh ingredients such as chili and curry leaves are used more often.

North India

• Meat is featured in North Indian cooking. Although some religions such as the Sikhs prohibit the eating of meat and vegetarian curries such as Palak Paneer or Red Lentil Dahl are more common.
• Cream is used when making the gravy (sauce)
• Ground spices such as garam masala are used to finish the curry.

I started developing a Thermomix Malabar curry recipe for a lovely lady on our  Facebook group page. Suzanne asked if I would share a recipe for one of her favourite Indian dishes. I really hope she enjoys the dish. Everyone has a favourite rendition of a dish so I have my fingers crossed that my version is close to the one she loves.

My family tried the Malabar prawn recipe and it was a huge hit. Even my 10 and 12 year old loved the recipe. They did the usual whinge;

“I hate seafood!” why do we have to have curry all the time…. (blah blah blah). Then I looked up from a phone call I was on and their dishes were clean and they were looking for seconds! Now that’s a win! I even served the curry with brown rice (they hate brown rice!)

Then I looked up from a phone call I was on and their dishes were clean and they were looking for seconds! Now that’s a win! I even served the curry with brown rice (they all usually want white rice ONLY!) ALL GONE!

Malabar Curry Note

A word of warning. The recipe only serves four people. Most of my dishes on this website will serve 4 adults with leftovers. This dish will serve two adults and two kids. It would also be perfect as a banquet dish. I didn’t want to increase the prawn quantity in the steamer because I felt they wouldn’t cook well enough. Also, I’m not a fan of having leftover seafood dishes in the fridge.

Malabar Prawn Curry FAQ

Why not hit the pin button, and save the recipe for later?

Would like more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page is where you get to interact with other Thermomix cooks!

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

Let’s Connect!

For more Thermomix recipe inspiration LETS CONNECT on;

FACEBOOK
TWITTER INSTAGRAM  PINTEREST

Prawn Malabar Recipe

Julie Carlyle

A delicious authentic recipe from South India

5 from 6 votes

Print Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

1x2x3x

• 50 gm vegetable oil or Indian Spiced Ghee for those that have my book
• 1/2 tsp black mustard seeds
• 5 curry leaves optional
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 10 gm fresh ginger
• 15 gm garlic
• 130 gm brown onion quartered
• 1-2 fresh long red chilli mild
• 1 tsp Deggi Mirch Kashmiri Chilli Powder
• 1/2 tsp turmeric
• 1 tsp tamarind paste or pulp
• 150 gm tomato passata
• 100 gm vegetable stock
• 3 tsp jaggery sugar
• 16 king prawns (400gm unshelled) peel but leave the tail on for presentation
• 270 gm coconut cream
• 1/2 tsp salt
• 1 tsp fenugreek leaves optional

Tarka

• 1 Tbs vegetable oil or Indian Spiced Ghee for those that have my book
• 1/2 tsp black mustard seeds
• 5 fresh curry leaves optional

Instructions

 

• Place the prawns in the internal steam basket and reserve for later.
• Place the oil, mustard, cumin, corianders seed and 6 curry leaves to TM bowl. Saute 2min/Varoma/ Speed 1.
• Add the ginger, garlic, fresh chilli and onion to the spice mixture. Blend 6 sec/Speed 9.
• Scrape down the bowl.
• Saute 5min/Varoma/ Speed 1 (MC OUT).
• Add the chilli powder, turmeric, tomato passata, vegetable stock, sugar, salt and tamarind. Blend 30 sec/Speed 9.
• Place the internal steam basket in the TM bowl. Cook 20 min/100 degrees/Speed 3.5.
• Add the coconut milk to TM by pouring it over the prawns in the basket. Cook 5 min/100 degree/Speed 4.
• Remove the internal steam basket and place the prawns in a Thermoserver.
• Pour the curry sauce over the prawns.

Tarka

• Add the oil to a frying pan and heat until hot.
• Very carefully add the mustard seeds and curry leaves. They will spit! Cook for 5- 10 seconds.
• To serve, pour the Tarka over the curry whilst hot.
• Add the Tarka to the top of the Malabar Prawns.
• Sprinkle fenugreek leaves over the dish to serve.

Tried this recipe?Let us know how it was!

Also, If you would like to suggest a future recipe, please feel free to message me below.

Link Disclosure

From time to time I recommend kitchen products and ingredients. These are always items I use and love! When I share a link to a product you can rest assured that I have tested the item and genuinely love it! If you follow my link and purchase the item in some cases I will receive a commission for the referral.
Whilst the commission may only be $1 or so, I value your support, and I take your trust very seriously.
By clicking on my link, or selecting my name “Julie Carlyle” as the referer you reward me with a small commission that helps support me and this website. 
Your support keeps me cooking!