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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
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
4
people
Ingredients
1x
2x
3x
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!