This prawn malabar recipe doesn’t rush its arrival. It drifts into the kitchen on gentle waves of coconut and spice, and before you notice, that scent sets the tone. I’ve made this more times than I can count, and I’ve learned when to pull it off the stove – when the prawns blush the right shade and the sauce clings rather than slides.
You might tweak the heat. Turn it down. Yet it still carries that rich coconut whisper. That curry stays in your mind long after the last drop’s gone. Ready? Let’s crack on.
Active Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
Most of this fits into your fridge or pantry. No scavenger hunt needed.
- 500 g malabar prawns, peeled and deveined
- 1 medium onion, chopped
- 1 tomato, chopped
- 1 tsp mustard seeds
- A handful of curry leaves
- 2 green chilies, slit
- 1 tsp ginger‑garlic paste
- ½ tsp turmeric
- 1 tsp coriander powder
- 1 tsp chili powder (scale to your whims)
- 1 cup thick coconut milk
- ½ cup thin coconut milk or water
- 2 tbsp coconut oil
- Salt, to taste
Instructions
Preparation
Give the prawns a rinse, then dry them gently. A pinch of salt and turmeric wakes them up. Meanwhile, dice onions and tomatoes and line up your spices.
Cooking
Heat coconut oil in a wide pan. Add mustard seeds. Once they pop, drop in curry leaves and chilies. Let them sputter a moment before the onions go in. Stir until they soften, that fragrance filling the air.
Mix in the ginger‑garlic paste, let any bite mellow out. Throw in tomato – watch it blend into the onions. Sprinkle turmeric, chili, coriander, stirring so nothing scorches.
Pour in thin coconut milk or water, bring it to a slow bubble. Slide in the prawns. They cook fast, around five minutes until rosy. Pour in thick coconut milk last. Keep the heat low. You want warmth, not a boil – that keeps the sauce smooth.
Salt in small amounts, tasting as you go. That makes the difference.
Serving
Spoon into bowls. A fresh curry leaf on top adds a little finesse. Serve with rice or flatbread. If you’ve got extra coconut oil, a light drizzle gives a comforting shine.
Nutritional Value Per One Serving
Nutrition Facts
- Calories: 320
- Total Fat: 22 g
- Saturated Fat: 14 g
- Cholesterol: 145 mg
- Sodium: 480 mg
- Total Carbohydrates: 10 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 20 g
Tips and Variations
A little nudge here or there shifts the dish’s personality.
- Crave more heat? Add extra chili or a dash of tamarind for tang.
- Want it richer? Skip the thin coconut milk. Just warm more of the thick kind.
- No prawns? Firm white fish or paneer step in nicely – don’t overcook them.
Conclusion
It doesn’t air. It doesn’t demand attention. You stir, taste, adjust. You get back warmth, aroma, and comfort. It tastes like Sunday sitting in your memory – even if it’s a Wednesday.
Browse our seafood recipes for fresh, flavorful meals straight from the ocean.