Malabar Prawn Curry

Name: Malabar Prawn Curry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 600 g prawns; 400 ml thin coconut milk; 1 tbsp kudampuli; 1 tsp chili powder; 1 tsp turmeric; 10 curry leaves; 2 tbsp coconut oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Malabar Prawn Curry originates from the lush Malabar coast, where the sea's bounty meets the spice-rich land. This dish, passed down through generations, is often prepared in family kitchens, where salt is judged by hand, and coconut oil is used generously. It is a staple for coastal families, embodying the essence of home-cooked comfort shared around a communal table.

The curry offers a harmonious balance of flavors with tender prawns enveloped in silky coconut milk, punctuated by the tang of kudampuli and the warmth of chili and turmeric. Curry leaves infuse a fragrant depth, while coconut oil enriches every bite, creating a luscious, vibrant dish that invites second helpings.

Ingredients

600 gprawns
400 mlthin coconut milk
1 tbspkudampuli
1 tspchili powder
1 tspturmeric
10curry leaves
2 tbspcoconut oil
to tastefine sea salt

Method

Start by cleaning the prawns thoroughly. Remove the shells, devein them, and rinse under cold water. Pat them dry with a paper towel to ensure they are free of excess moisture, which helps the prawns cook evenly and absorb the flavors better.
In a large, heavy-bottomed pan, heat 2 tablespoons of coconut oil over medium heat. Once the oil is hot, add 10 curry leaves and let them sizzle for a few seconds until they release their aroma and turn slightly crispy. This step infuses the oil with a distinct curry leaf fragrance, which forms the base of the curry.
Add 1 teaspoon of turmeric and 1 teaspoon of chili powder to the pan. Stir continuously for about 30 seconds until the spices are well incorporated into the oil and the raw smell of the turmeric fades. This ensures the spices are cooked and their flavors are well developed.
Pour in 400 ml of thin coconut milk and add 1 tablespoon of kudampuli. Stir gently to combine all the ingredients, ensuring the kudampuli is submerged in the liquid. Bring the mixture to a gentle simmer, allowing the coconut milk to infuse with the spices and the tanginess of the kudampuli.
Add the cleaned prawns to the simmering coconut milk mixture. Stir gently to coat the prawns in the sauce. Cook for about 3 to 5 minutes, or until the prawns turn a bright pink and are just opaque. Be careful not to overcook them, as they can become rubbery.
Taste the curry and add fine sea salt to your preference. Stir well to ensure the salt is evenly distributed. The curry should have a balanced taste with a hint of tanginess from the kudampuli and a creamy texture from the coconut milk.
Serve the Malabar Prawn Curry immediately while it's hot, with steamed rice or appam. The dish is meant to be enjoyed fresh, with the prawns succulent and the curry rich and flavorful.