Delicious Mangalorean Prawn Curry

Mangalorean Prawn Curry is a delicious and flavorful dish from the coastal region of Karnataka, India. It’s known for its rich coconut-based gravy and a blend of aromatic spices. Here’s how you can make it:

Ingredients:

For the Curry Paste:

• 1 cup grated coconut (fresh or desiccated)
• 1 tablespoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 4-5 dried red chilies (adjust to taste)
• 1 teaspoon black peppercorns
• 1/2 teaspoon turmeric powder
• 1 small onion (chopped)
• 4-5 garlic cloves
• 1-inch piece of ginger (chopped)
• Tamarind (a small lemon-sized ball, soaked in warm water)

For the Curry:

• 500 grams prawns (cleaned and deveined)
• 2 tablespoons coconut oil
• 1 large onion (finely chopped)
• 2 green chilies (slit)
• 10-12 curry leaves
• Salt to taste
• Fresh coriander leaves (for garnish)

Instructions:

Preparing the Curry Paste:

Roast the Spices: In a dry pan, roast the coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and black peppercorns on low heat until they are fragrant. Be careful not to burn them.

Blend the Paste: In a blender, combine the roasted spices, grated coconut, turmeric powder, chopped onion, garlic, ginger, and the soaked tamarind along with its water. Blend into a smooth paste. Add a little water if needed to achieve a smooth consistency.

Making the Curry:

Heat the Oil: In a large pan or wok, heat the coconut oil over medium heat.

Saute Onions and Chilies: Add the finely chopped onions, green chilies, and curry leaves. Saute until the onions become golden brown.

Add the Paste: Add the prepared curry paste to the pan. Cook the paste on medium heat for about 5-7 minutes, stirring continuously, until the raw smell of the spices disappears and the oil starts to separate.

Add Prawns: Add the cleaned prawns to the pan and mix well with the curry paste. Cook for about 3-4 minutes until the prawns start to turn pink.

Simmer the Curry: Add 1 to 1.5 cups of water to the pan, depending on how thick or thin you want the curry. Stir well and bring it to a gentle simmer. Cook for another 5-7 minutes until the prawns are fully cooked and the flavors are well combined.

Adjust Seasoning: Add salt to taste and mix well.

Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with steamed rice or neer dosa (a type of thin, rice-based pancake popular in Mangalore).

Conclusion

Mangalorean Prawn Curry is a flavorful and aromatic dish that captures the essence of coastal Karnataka cuisine. This curry is characterized by its rich coconut-based gravy, a blend of spices, and the fresh taste of prawns.

Key Points:

Spice Blend: The unique combination of roasted spices including coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and black peppercorns forms the foundation of the curry’s flavor.

Coconut Base: Grated coconut and coconut oil are essential components, contributing to the creamy texture and rich taste of the curry.

Tamarind: The use of tamarind adds a subtle tanginess that balances the richness of the coconut and the heat of the spices.

Aromatic Ingredients: Curry leaves, onions, garlic, and ginger enhance the aroma and depth of the dish.

Versatility: This curry can be paired with a variety of sides like steamed rice or neer dosa, making it a versatile addition to any meal.

By following this recipe, you can create an authentic Mangalorean Prawn Curry that brings a taste of coastal India to your kitchen. The careful preparation of the curry paste and the balance of flavors ensure a delicious and satisfying dish.

FAQs About Mangalorean Prawn Curry:

• Can I use frozen prawns for this recipe?

Yes, you can use frozen prawns. Just make sure to thaw and drain them properly before cooking.

• What can I substitute for fresh coconut?

You can use desiccated coconut or coconut milk if fresh coconut is not available. Adjust the quantity to achieve the desired consistency.

• Is there a vegetarian version of this curry?

Yes, you can substitute prawns with vegetables like cauliflower, potatoes, or paneer (Indian cottage cheese) for a vegetarian version.

• How spicy is this curry?

The spiciness can be adjusted based on the number of dried red chilies and green chilies used. For a milder curry, reduce the amount of these chilies.

• Can I make the curry paste in advance?

Yes, you can prepare the curry paste in advance and store it in the refrigerator for up to 2 days or freeze it for longer storage.

• What if I don’t have tamarind?

If you don’t have tamarind, you can use lemon juice or vinegar as a substitute, though the flavor will be slightly different.

• Can I use other seafood instead of prawns?

Yes, you can use other seafood like fish or squid. Adjust the cooking time accordingly as different seafood has different cooking durations.

• What type of rice pairs best with this curry?

Steamed white rice, basmati rice, or jasmine rice pairs well with this curry. You can also serve it with neer dosa or appam.

• How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

• Can I add more vegetables to this curry?

Yes, you can add vegetables like bell peppers, spinach, or tomatoes to the curry for extra nutrition and flavor. Add them towards the end of the cooking process to retain their texture.