Malabar shrimp curry coconut milk is a non-spicy Indian curry dish. This delicious Indian Malabar shrimp curry coconut milk is a recipe from Cuisine of Kerala. And It’s a non-spicy Indian seafood dish. This beautiful non-spicey seafood curry recipe is from one of the popular south Indian state “Kerala”.
This shrimp curry coconut milk and the Malabar Shimp curry both are the same dishes
The Entire South-western coast of the peninsula is the actually Malabar coast. This coastal area is now between in the two Indian state’s. One is of Karnataka and the other state is Kerala. Malabar region is formed in the early 12thcentury. This region formed by the Asian kingdom of ‘Chera’. and the food cuisine or culture Invented or related to the Indian Malabar coastal area called Malabar Cusine. This coastal area is nowadays in the Indian state of Kerala. This word Malabar is coming from the Malayalam word “Mala and Baram“. Malayalam is a local language of Kerala. Which meaning “Hill Side“. Malabar coastal area was under the British East India Company’s controlled in the past. And The old British state in now dates famous as Indian state Karnataka and Indian state Kerala.
What is the main Ingredient of the Recipe?
The main ingredient of this recipe coconut milk gives this recipe another level. Growing of coconut trees in this Malabar coastal region is quite high. People of this area use More coconut meats in their dish along with coconut oils. As this curry dish comes from the same region the uses of coconut milk are quite a high in the dish. So the creamy rich flavour comes from the coconut milk only. I used the other spices minimum in this curry dish. So that the other spices flavour do not overpower the dish.
As I told this recipe is not spicy so kids will love this recipe as well adult who do not like spicy food. I recommend this recipe to them and I am sure they would love this Indian curry.
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| Servings | Prep Time | Cook Time |
| 4People | 10Minutes | 20Minutes |
| Servings | Prep Time |
| 4People | 10Minutes |
| Cook Time |
| 20Minutes |
- 15-20 medium Prawn
- 1 Tsp Mustard seeds whole
- 1 Spring Curry leaves
- 1/2 Cup Chopped white onion
- 1 Tbsp Garlic Crushed
- 1 Tbsp Ginger crushed
- 1 Small Green chilli deseeded and chopped
- 1 Small Tomato peeled & chopped
- 1 Tsp Fenugreek seeds whole
- 1/2 Cup Grated fresh coconut
- 1 Tsp Coriander seeds whole
- 1/2 Tbsp Tamarind pulp
- 1 Cup Fresh Coconut Milk
- 2 Tbsp Coconut oil
- 1 Tsp Salt
- 1 Pinch Sugar
- 1 Cup Water
Ingredients
Servings: People Units: |
- Before cooking clean and wash all Prawns.
- Now Take a Pan, Wok/ Kadai.
- Put coconut oil on it and Make it Hot for 2 sec.
- At first add whole Mustard seeds and curry leaves as a temper, when the crackling sound comes out from mustard, Put Chopped Onion into the wok/kadai and fry till onions turn soft and translucent.
- When The onions turn soft and translucent just in this stage add Freshly crushed garlic & Ginger and green chilli.
- Fry for 2 min in a very low gas flame.
- Now add Malabar prawn curry paste & Prawns to the Wok or Kadai and fry for another 2-3 mins in low gas flame.
- Then just after 2- 3 mins add fresh Coconut Milk and water, salt and sugar.
- Mix all the spices very well and now cover the Kadai with a lid for 5 mins.
- After 5 mins open the lid and add Tamarind pulp and Mix well with other spices.
- Now Turn off the gas flame.
- Our Malabar prawn curry is ready.
- Decorate this dish with chopped green scallions and Serve with steamed rice.
Tips
Malabar prawn curry paste -Make a fine paste of coconut and whole Coriander seeds with little bit water in a blender.
To Know about The Recipe for
Garlic Butter Prawns Recipe
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