To start preparing the Malabar shrimp curry recipe, wash and clean the prawns.
Marinate the shrimp with 1 teaspoon of turmeric powder, 1 teaspoon of red chilli pepper, 1 teaspoon of salt and a juice of half a lemon for 30 minutes.
Take 1 cup of grated coconut and pour over 1 cup of boiling water and remove the coconut milk through a sieve.
Grinds all the ingredients marked below “for the pasta” with a little water and keep it aside in a grid.
In a Heavy bottom creamFry the prawns on both sides in mustard oil for 3-4 minutes. Remove and keep aside.
In the same pan, add a little more oil, when it is hot, add the mustard and seeds of hay, once they start splashing, add the curry leaves, the dry red peppers and the onions.
Fry until the onions become a little brown and then add the Masala to the ground. Go up for 5-6 minutes or until the oil comes out over medium heat.
Add the salt and tamarind pasta and cook for a further 3-4 minutes.
Now add the prawns and cook for 3-4 minutes and then add the coconut milk.
Let it come to a boil and then lowen the heat and cook the curry for 2-3 minutes more.
Turn off the gas and keep it covered to trap the curry aroma inside. Serve Malabar’s shrimp curry with hot steam rice and any Raita of your choice for a delicious meal.
