Prawn Curry Malvani is the classical Malvani style seafood recipe. It is easy to prepare, and this recipe can be adapted to other seafoods, like fish, crab, and shellfish.
½ cup Toor dal + Moong dal mix
1 Drumstick | 3″ pieces
STEP 1
Make a cooking paste using:
½ cup Coconut (fresh grated)
50g Onion (chopped)
5 Black Pepper corn
In a small pan add 1 Tsp oil, lower heat; add the black pepper corn and onion and fry till onion starts to brown. Add coconut and stir fry till coconut is light brown. Remove heat, let cool completely and then grind to fine paste using little water.
STEP 2
Soak the dals in water for about 30 minutes; drain off water and put in a pressure cooker. Add 3 cups water, ½ tsp turmeric powder, 50g onion (chopped fine), 3 cloves of garlic (chopped), 2 green chili (half slit), ¼ tsp asafetida and the drumstick pieces, pressure cook at highest heat for 4 whistles. Open cooker and mix 1 tsp ShoGo malvani masala. Keep it aside.
STEP 3
In a saucepan start heating 1 cup water. Add the salt (to taste), 1 tsp jaggery, 4 kokum and the cooking paste—from Step1—. Bring to boil and transfer the contents from the cooker. Cook for 5 minutes or till the curry consistency is right. (Should be neither thick nor watery).
STEP 4
Heat 2 tsp oil in a small pan. Add ½ tsp mustard seed and ½ tsp cumin seed, and when the mustard starts to pop, add 8 curry leaf and ¼ tsp asafetida and fry for a few seconds, pour this into the dal. Mix well. Garnish with chopped coriander leaves and serve with a dash of desi ghee.
If you liked Malvani Amti, you should also try:
• Chicken Curry Malvani
• Mutton Curry Malvani
• Fish Curry Malvani
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ABOUT THE BLEND USED IN THIS RECIPE
ShoGo malvani masala now makes it possible for everyone to prepare truly tasty Malvani cuisine. The masala originated in the little-known town of Malvan in coastal Maharashtra. Today Malvani fish, prawn, shellfish, and squid curries are much sought after dishes by seafood gastronome. But don’t hesitate to use malvani masala for delicious vegetables, lentils, beans, chicken, and mutton curries. Blended for Konkan food lovers!
INGREDIENTS
Red Chili, Coriander Seed, Coconut, Cassava-starch, Fennel Seed, Stone Flower (dagad-phul), Cumin Seed, Cashew-nut, Cinnamon, Sichuan Pepper (chirphal), Star Anise, Sesame Seed, Cassia Bud, Black Seed, Fenugreek Seed, Mustard Seed, Clove, Nutmeg, Black Cardamom, and Asafetida.
