Malabar Prawn Curry Recipe

Name: Prawn Malabar Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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); 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)

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Estimated reading time: 5 minutes

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

This curry is a little different from 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 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

Can I substitute fish for the prawns?

Yes, you can, just allow a little longer for the fish to cook. I would try 10 minutes, but it will depend on the type of fish and the size of the fish pieces.

Can I substitute chicken for the prawns?

Yes, you can, allow at least 15 minutes of cooking time and slice the chicken into strips for the best results.

What can I use in place of coconut milk?

You can swap the coconut milk for cream.

What is Kashmiri Chilli Powder?

Kashmiri Chili is a mild chili with a smokey flavour. It gives the dish a vibrant red colour.

Can I swap the Kashmiri chili for regular chili?

If you swap the chili, use only ¼ of the quantity. You won't get the same colour in the dish.

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Prawn Malabar Recipe

Julie Carlyle

A delicious authentic recipe from South India

5 from 6 votes

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Indian

Servings people

Ingredients

50 gm vegetable oil or Indian Spiced Ghee for those that have my book
½ teaspoon black mustard seeds
5 curry leaves optional
1 teaspoon coriander seeds
1 teaspoon cumin seeds
10 gm fresh ginger
15 gm garlic
130 gm brown onion quartered
1-2 fresh long red chilli mild
1 teaspoon Deggi Mirch Kashmiri Chilli Powder
½ teaspoon turmeric
1 teaspoon tamarind paste or pulp
150 gm tomato passata
100 gm vegetable stock
3 teaspoon jaggery sugar
16 king prawns (400gm unshelled) peel but leave the tail on for presentation
270 gm coconut cream
½ teaspoon salt
1 tsp fenugreek leaves optional

Tarka

1 Tbs vegetable oil or Indian Spiced Ghee for those that have my book
½ teaspoon 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.

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Thank you for stopping by,

Happy Cooking

j xx

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Comments

SS says

April 28, 2020 at 9:31 am

Wow I just came across this recipe and your opening statement is really racist. Why would you need to bring Apu into this, a very stereotypical character mocked for generations for the way that he spoke, allowing many people to think it’s fine to imitate and mock actual Indians. The fact that you have even written a book on Indian food makes me think you should know better.

- Julie Carlyle says
  
  May 04, 2020 at 10:40 am
  
  ...because I like the Simpsons and Apu, and it never occurred to me that this could be considered racist as it was said with love and humour. I don't have a racist or mean bone in my body. I love the diversity in our life which comes from having all different cultures in our society. If we don't see or acknowledge any cultural differences how can we celebrate what a wonderfully rich tapestry they all add to our life?
  I'm sorry if I offended you.
  
Grace says

May 05, 2018 at 2:15 pm

I've tried this 3 times with whatever seafood we've had in our freezer stash. It is delicious. My favourite is with barramundi. So quick and easy and soooo delicious

- Julie Carlyle says
  
  May 07, 2018 at 1:22 pm
  
  That's so fabulous to hear! I will have to make it with Barramundi too!! What a great idea 🙂
  
Kylie says

September 27, 2017 at 2:48 am

This was a lovely flavourful curry and a doddle to make. The only change I made was to steam some vegetables to add to the prawns. Thank you for a delicious recipe, I look forward to purchasing your Indian cookbook!

Andreya says

August 10, 2017 at 2:45 pm

wow! It looks soo delicious. I like prawn and fish very much. definitely gonna try and hope this will be perfect with rice. Thanks for sharing the recipe 🙂

- Julie Carlyle says
  
  August 10, 2017 at 2:58 pm
  
  My pleasure! I hope you enjoy the recipe 🙂
  
Suzanne Ward says

August 08, 2017 at 3:25 pm

Thank you for producing this at my request! What fabulous service. I am yet to try it as I have been out of the country for a couple of months. On my to do list now! It sounds just like I have made before on the stove top so I am sure it will be amazing! Thank you again. 🙂

Emily says

June 18, 2017 at 6:06 pm

This looks fantastic, I love currys but have no idea where to start when making them myself. Thanks so much for sharing!

Elizabeth says

June 18, 2017 at 5:42 pm

My goodness, this sounds heavenly! I can almost smell the gorgeous spices through my screen!

Laura says

June 18, 2017 at 3:42 pm

Great photo and recipe, I will try to combine all the spices listed to make my own curry. I prefer to have a lighter curry for seafood. Hopefully, I will find most here in France. Thank you

Allison - Celebrating Sweets says

June 18, 2017 at 3:22 pm

Look at all those spices- yum! This looks like a fabulous dish!

Kim @ Three Olives Branch says

June 18, 2017 at 8:50 am

This looks incredible! I love all of the spices and flavors you have here, I will definitely be trying this!

South Indian V's North Indian

South India

North India

Malabar Curry Note

Malabar Prawn Curry FAQ

Let’s Connect!

Prawn Malabar Recipe

Ingredients 1x2x3x

Tarka

Instructions

Tarka

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Ingredients