Malabar curry is a spicy fish curry common in Kerala, where the coastlines, climate, and cultural history lend themselves to spicy fish curries. This recipe gives his prawn curry recipe a fantastic depth of flavour by applying the spices in steps, allowing each flavour to shine through. Deggi Mirch powder is a mix of Indian red chillies used for its mild-hot flavour and vivid colour in a curry base; if you can't find any, the chef suggests substituting half a teaspoon of chilli powder and half a teaspoon of paprika instead.
Ingredients
12 prawns, peeled and deveined
3 tbsp of coconut oil
1/4 tsp fenugreek seeds
1 tbsp of ginger, julienned
1 tbsp of garlic, finely sliced
1 tbsp of green chillies, julienned
20 curry leaves, sliced into strips, plus extra to serve
50g of shallots, sliced
1/2 tsp turmeric
1/2 tsp ground coriander
1 tsp deggi mirch
200g of tinned plum tomatoes
1 plum tomato, finely sliced
55g of coconut powder
60ml of water, plus extra if required
3 tbsp of coconut milk
salt
Method
1. Heat the coconut oil in a wide, deep pan and add the fenugreek seeds, ginger, garlic, chilli and curry leaves. Sauté well over medium heat, stirring regularly to ensure nothing catches on the pan.
2. Add the shallots to the pan and cook for a further 10 minutes, then stir in the turmeric, coriander and degi mirch powders. Cook for 2–3 minutes.
3. Blitz the tinned tomatoes to form a purée and add this to the pan along with the fresh tomato slices. Mix well to combine, then allow the curry mixture to simmer until boiling
4. In a small dish, mix together the coconut powder and water to form a watery paste, adding more water if required. Gradually add this paste to the pan until fully incorporated, then reduce the heat a little and simmer for 5–10 minutes
5. Once the sauce has a smooth and velvety texture, add the prawns to the pan (along with a little extra water to loosen the consistency if required). Place a lid on the pan and leave to cook for a further 2–3 minutes
6. Once the prawns are cooked through stir in the coconut milk and bring the curry up to a boil. Boil for 1 minute, then remove from the heat and adjust the seasoning to taste
To serve, divide the prawns between serving dishes and spoon any leftover sauce over the top. Garnish with curry leaves and serve immediately with steamed rice
Comments