Mangalorean 3 Chilli Prawn Curry
Semi thick, spicy Mangalorean prawn gravy with a fresh coconut base.
Servings Prep Time
4people 30minutes
Cook Time
30minutes
Servings Prep Time
4people 30minutes
Cook Time
30minutes
Ingredients
For Curry paste masala
For Prawn Curry
Instructions
For the Curry Paste Masala
  1. On a tava, dry roast coriander seeds, cumin seeds, carom seeds, fenugreek seeds, bedgi chillies, madras chillis on medium heat. Spices will be roasted until they are turn two shades darker in colour and give out the roasted scent.
  2. In a grinder, add freshly grated coconut, tamarind paste, garlic and the roasted spice mixture. Grind this mixture into a smooth paste.
  3. TIP – If you have a grinding stone and know how to grind masala on it, the curry paste will taste much better when ground by hand on a stone. The spice oils are exposed and the flavours are much better and it’s a good arm workout!
For Prawn Curry
  1. Wash and clean the prawns. Remove the shell and devein them by slitting straight down its back with a sharp, small knife and pulling out a black vein that runs down the back.
  2. TIP – If the prawns are very fresh, this vein will be thin and almost transparent. If the prawns are stale the vein will be fatter and darker in colour. If you don’t remove this vein it can cause you an upset stomach.
  3. Rub the prawns with turmeric and salt.
  4. Heat a frying pan, add in oil, ginger, green chillies and chopped onion. Saute for one minute until the onions turn translucent to light pink in colour.
  5. TIP – Add salt to cook onions faster.
  6. Add in the curry paste masala to the onions in the pan and cook on medium heat for 7 to 10 minutes. Once cooked, the masala will leave the sides and oil will separate from the masala.
  7. Add two cups of water to the pan and bring the curry to a boil on high heat. Lower the heat and cook again for 5 minutes.
  8. Add the prawns and cook them on medium heat until they curl up and turn white in colour.
  9. Lower the heat and cook again for 2 minutes. Turn off the heat and cover.
  10. Serve hot with steamed rice and popaddums.
Recipe Notes

I have used green chilli, bedgi chillies and madras chillies. Feel free to replace them with variety of chillies available to you, fresh green chilli is for flavour, one variety of dried red chilli for colour and the other for heat.

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