Quick & Tasty Prawn Curry | Mangalorean Style Recipe | मैंगलोरियन प्रॉन करी | Chef Sanjyot Keer
Recipe Information
Mangalorean Prawn Curry
Cultural Context
Mangalorean Prawn Curry hails from the coastal region of Karnataka, India, where seafood is a staple due to its proximity to the Arabian Sea. This dish showcases the rich culinary heritage of Mangalore, characterized by the use of coconut and spices. Traditionally served with rice, it reflects the region's vibrant flavors and is often enjoyed during festive occasions or family gatherings. Today, it has gained popularity beyond its origins, celebrated in Indian restaurants worldwide for its unique taste and aromatic spices.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: milk + coconut extract
Light coconut milk reduces calories while maintaining creaminess.
prawns
🥗Healthier: tofu
💰Cheaper: chicken
Tofu is a lower-calorie protein alternative.
coconut oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Vegetable oil is often less expensive.
tamarind paste
🥗Healthier: lime juice
💰Cheaper: lemon juice
Lemon juice provides a similar tangy flavor.
Heat a pan and add 1 teaspoon coconut oil.
Once the oil is hot, add 10 dried red chilies and roast on low flame until crispy.
Transfer the roasted chilies to a bowl.
In the same pan, on low flame, add 2 teaspoons whole coriander, 1 teaspoon cumin, 0.5 teaspoon black pepper, a pinch of ajwain, and a pinch of fenugreek seeds. Roast until fragrant.
Transfer the roasted spices to a bowl and let them cool.
Once cooled, add the spices to a mixer grinder along with 8-10 garlic cloves, 1 inch piece of ginger, 1 onion, 1 lemon-sized ball of tamarind, and 1 cup grated coconut. Add 0.5 teaspoon turmeric powder and some water to make a fine paste.
Grind to a perfect texture using a blender.
Heat 2 tablespoons coconut oil in a deep pot.
Once hot, add 0.5 teaspoon mustard seeds and let them crackle.
Add 10-12 curry leaves, 1 slit green chili, and 1 chopped onion. Cook until the onion is translucent and lightly golden brown.
Add the prepared curry paste to the pot and cook for 4-5 minutes until it glazes slightly.
Add hot water to thin the curry and let it simmer for 10-12 minutes.
Meanwhile, marinate 300 grams of cleaned prawns with a pinch of salt and lemon juice for 10-12 minutes.
After the curry has simmered, add the prawns and stir gently. Cook for 4-5 minutes until the prawns curl and are cooked through.
Adjust the salt to taste. Optionally, add 2-3 tablespoons of thick coconut milk for better texture.
Stir well and serve the curry hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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