Oh My Gosh! A Lush Malabar Prawn Curry Recipe
Oh my golly gosh! Today I’m sharing a delicious Malabar prawn curry recipe. That was my best Simpson Apu impersonation. It probably doesn’t translate well on paper….
Anyway, I hope this wasn’t too bad a way to start a recipe post… but trust me this is such an amazing recipe.
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.
A delicious authentic recipe from South India
- 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
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.
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.
I’m sure you’re wondering what the difference is between North and South Indian cuisine. In the South of India, seafood is more prominent as there are loads of coastal communities. Also, due to the proximity to other Asian countries such as Thailand & Malaysia the flavours change and ingredients such as coconut milk and tamarind are included in the recipes.
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!)
“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 hate brown rice!) ALL GONE!
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.
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 also shares recipes from other fabulous Thermomix bloggers.
Also, If you would like to suggest a future recipe, please feel free to message below.