Malvani Prawns Curry
Packed with exotic spices and fresh ingredients. Enjoy the benefits of its rich coconut base, balanced flavors, and seafood goodness.
1 cup
For 2 people
Difficulty
Average
Taste
Spicy
Health Benefits
This curry is rich in protein from prawns, which aids muscle growth and repair.
Coconut provides healthy fats and boosts metabolism.
The spices used in this curry have anti-inflammatory properties.
The dish is packed with essential nutrients like iron and potassium.
Low in carbohydrates, making it suitable for low-carb diets.
230 kcal
in 165g
Protein:
16g
Fats:
14g
Carbs:
10g
Cholesterol:
150mg
Sodium, Na:
350mg
Potassium, K:
350mg
Experience the coastal charm with our tantalizing Malvani Prawns Curry recipe! Bursting with the aromatic blend of coconut, spices, and succulent prawns, this dish will transport you to the shores of Maharashtra. Perfect for seafood lovers and spice enthusiasts alike, this curry promises a culinary adventure like no other.
Allergy Advice
This recipe contains Crustacean Shellfish, Fish. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
2 cups Fresh coconut
1 inch Ginger
4 pieces Garlic
1 teaspoon Coriander seeds
half teaspoon Turmeric powder
2 Tbs Red chili powder or malvani masala
6 pieces Teppal or tirphal
2 pieces Green chillies
2 pieces Onion , Chopped
half teaspoon Tamarind paste or kokum
2 Tbs Coriander leaves
Water as per taste
2 Tbs Oil
half kg Prawns
Salt as per taste
Tips
Use fresh prawns for the best taste and texture.
Adjust the spice level according to your preference by modifying the quantity of red chili powder and green chilies.
If you don't have Teppal or Tirphal, you can use black pepper as a substitute.
Directions
In a mixing bowl, combine prawns with turmeric powder, red chili powder, ginger garlic paste, and salt. Let the prawns marinate for at least 15 minutes.
In a mixer, blend the fresh grated coconut, ginger, garlic, coriander seeds, turmeric powder, red chili powder or Malvani masala, Teppal or Tirphal (Sichuan pepper), green chillies, one onion, tamarind paste or kokum, fresh coriander leaves, and water to make a smooth paste.
Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.Add the prepared coconut paste and cook for a few minutes, stirring occasionally.Add 2 cups of water and salt to taste. Mix well and bring to a boil.
Once the curry boils, add the marinated prawns. Cook for about 5-6 minutes or until the prawns are cooked through.
Garnish the curry with fresh coriander leaves and serve hot with steamed rice or your choice of bread.
Notes
Individuals allergic to seafood or sensitive to spicy foods should avoid this dish.
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