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.
1½ cup Black peas
STEP 1
Thoroughly wash the black peas in running water. In a deep bowl soak the peas in water for at least 10 hours. It might start sprouting beyond that time, but sprouted peas can also be used. Discard the water before the next step.
STEP 2
In a pressure cooker put three cups water and ½ tsp salt. On high heat cook for one whistle and then lower the heat to lowest and cook for 15 mins. When the pressure is released naturally drain the peas with a large strainer and keep the water for later steps.
STEP 3
Make a cooking paste using:
100g onion (sliced)
1” Ginger (chopped)
6 Garlic cloves (chopped)
2 cups Coconut (fresh grated or desiccated)
2 Red Chili (whole, dry)
½ cup Water
In a tava heat 1 Tbs oil on medium flame. Add the onion slices and fry till light brown. Add the ginger and garlic and fry for 1 minute. Add the coconut and red chilies, fry for 1 minute. Lower the flame, continuously stir, and fry the mixture till it is golden. Turn off the flame and let it cool. Place the mixture in a grinder and add 3 Tbs of the boiled black peas and the water (if required add more). Grind to a smooth paste.
STEP 4
In a karahi heat 3 Tbs oil. Fry 100g onions (chopped fine) till transparent. Add ½ tsp turmeric powder, 6 tsp Malvani Masala and salt (remember that you have added some salt in Step2. Add the masala paste—from Step 3. Fry for about 2 minutes in low flame. Add the water strained from the cooker—from Step2—plus 2 cups of water and the boiled peas. Bring to boil then lower the flame and simmer for 15 minutes. When done add the chopped coriander leaves. Serve vade, puris, boiled rice or jeera rice.
If you liked Malvani Kala Vatana Sambar, 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.
