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Malabar (coastal) prawn curry from @radikalkitchen

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We hope you got insight 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 cook it.

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