Recipe of Any-night-of-the-week Malabar (coastal) prawn curry from @radikalkitchen

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We hope you got benefit from reading it, now let's go back to malabar (coastal) prawn curry from @radikalkitchen recipe. You can cook malabar (coastal) prawn curry from @radikalkitchen using 16 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Malabar (coastal) prawn curry from @radikalkitchen:

1. Take 500 gms of prawns, shelled and deveined.
2. Provide 3 Tbsp. of coconut oil or vegetable oil.
3. Take 2 tsp of mustard seeds.
4. Use 1/2 tsp of fenugreek seeds.
5. Take 10-12 of curry leaves.
6. You need 2 of medium onions, finely sliced.
7. You need 2 of green chillies, slit in half.
8. Prepare 6-8 of garlic cloves, finely chopped or grated.
9. You need 1/2 can of tomatoes or 4 medium tomatoes, finely chopped.
10. Take 1 tsp of turmeric powder.
11. Take 1 tsp of coriander powder.
12. Provide to taste of Salt.
13. You need 1 can of coconut milk.
14. Get 1 of golf size ball of tamarind soaked in half cup water.
15. You need 2 cups of water.
16. Provide of Coriander leaves, chopped, to garnish.

Steps to make Malabar (coastal) prawn curry from @radikalkitchen:

1. Heat the oil in a heavy bottom saucepan on a medium heat. Add the mustard seeds and let them splutter..
2. Now add the fenugreek seeds, half the curry leaves and the sliced onions. Fry for a minute and add the green chillies. Continue to fry for 8-10 minutes over a medium heat until the shallots begin to change colour to a light brown.Add the garlic and stir for 30 seconds..
3. Add the tomatoes and continue to cook until they soften for 6 minutes. Mash with the back of the spoon and add water and continue to cook until they change colour. Lower the heat and simmer for 2 minutes.
4. Now add the powdered spices, salt and fry for another minute making sure it doesn’t burn..
5. Now add the prawns and cook over a low heat for 6-7 minutes with the lid on stirring half way through. Add water if the gravy is getting thick..
6. Add the coconut milk, remaining curry leaves, briremaining curry leaves, bring to boil Squeeze the tamarind pulp to extract thick paste and add to the curry. Simmer for 5 minutes Garnish with chopped coriander leaves. Serve hot with rice.

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