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.
500g Prawn/Shrimp | large, shelled, and deveined
STEP1
Soak 2 Tbs of tamarind pulp in one cup of hot water for 30 minutes, squeeze out and discard the pulp. Keep it aside.
STEP2
Make a cooking paste using:
150g Onions
1 cup Coconut (fresh, grated)
2 Tbs Ginger-Garlic paste
1 cup Coriander leaf
2 Green Chili (or according to preference)
2 Tbs Byagdi (or Kashmiri) Chili powder
½ tsp Turmeric
1 tsp Cumin seed
4 tsp ShoGo malvani masala
Salt (to taste)
Little water (to whip up paste)
STEP3
Boil ½ cup of water and keep it aside. Heat 6 Tbs oil in karahi, add 6 curry leaf, and fry till crisp. Add the cooking paste and fry till oil separates. Add the ½ cup boiling water, one cup coconut milk, and the tamarind water—from Step1—and mix well. Bring to boil then lower heat. Cook the curry for 5 minutes. Insert the prawn and cook uncovered for 2 minutes. Serve with plain or zeera rice.
If you liked Chicken Curry Malvani, 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.
