Malabar Prawns | Hari Ghotra
4.6/5 rating (8 votes)

Malabar Prawns

Prawns in a rich coconut sauce

  • Heat Medium
  • Serves 4
  • Dietary Info CONTAINS-COCONUT LACTOSE-FREE DAIRY-FREE
  • Prep 15 mins
  • Cook 30 mins
Malabar Prawns

Hari says

I just love this dish! It gives a wonderful sauce which has the perfect balance or sweetness, salt and chilli heat and because I want this to be gorgeously creamy in flavour I have stayed away from adding anything too tangy (kokum or tamarind) which you certainly can do if you want to. This is a dish that is very special so get the biggest juiciest, prawns you can find it's definitely worth it. The sauce has a vibrant yellow colour and is all about south Indian coastal flavours from the prawns, to the coconut to the curry leaves. The coconut powder adds a sweetness and the coconut milk the creaminess so if you can use them both then please do. 

I really want to hear what you think so please do leave a comment below.

  • Ingredients
  • Method
  • 1 tbsp coconut oil
  • 1 tsp fenugreek seeds
  • 5 cloves of garlic, sliced
  • 7cm ginger, thinly sliced
  • 20 curry leaves
  • 2-3 green chillies, sliced diagonally
  • 7 shallots, sliced
  • 1 tsp salt
  • 400g tinned tomatoes
  • 1 tsp turmeric
  • 1 tsp hot red chilli powder
  • 1 tsp coriander powder
  • 3 tbsp coconut powder
  • 200ml coconut milk 
  • 500g king prawns
  • handful coriander, chopped
  1. Heat oil in a pan and add the fenugreek seeds stir for a few seconds, you don't want them to darken in colour.
  2. Add the sliced garlic and leave it to brown before adding the curry leaves, sliced ginger and sliced chillies. Stir and cook for a minute or two.
  3. Add the shallots and cook until soft and just starting to brown (about 10-15 minutes).
  4. Using a hand blender blitz the tinned tomatoes to a puree and add to the pan with some salt. Stir through and leave to cook for a few minutes.
  5. Stir in the turmeric, red chilli powder and coriander powder and stir.
  6. Mix the coconut powder with some water to make a watery paste and stir into the masala.  
  7. Leave this to boil then reduce the heat to simmer until it's nice and thick. Add the tin of coconut milk and mix it together.
  8. Once the sauce is at the consistency that you are happy with, check the seasoning and adjust if required. Stir in the lovely raw prawns and cook until they change colour.
  9. Remove from the heat and stir in a little coriander and serve with some plain boiled rice.

Nutritional information

Typical values* per Serving
Calories290
Fat (g)11
of which saturates (g)9
Carbohydrates (g)23
of which sugars (g)12
Fibre (g)6
Protein (g)28
Salt (mg)645
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (4)

  • Chris

    Chris

    29 July 2016 at 09:16 |
    I did make this and it was delicious, I just found it a bit rich, so added a little tamarind to cut richness, once again thanks for recipes they are great

    reply

    • Hari Ghotra

      Hari Ghotra

      29 July 2016 at 09:21 |
      Hi Chris Thanks for trying it - You are right some may find it a bit rich and many Malabar style dishes do have tamarind in them so that was a good choice. Glad you enjoyed it and adding your personal twist. Really appreciate your comments Hari

      reply

  • Chris Paull

    Chris Paull

    16 July 2016 at 15:26 |
    Hi Hari, I was planning on cooking this, but read ingredients and was confused by coconut powder. Is this coconut milk powder or another ingredient that I am unfamiliar with? I love your recipes and try to make one every week, thanks so much for giving them to us

    reply

    • Hari Ghotra

      Hari Ghotra

      18 July 2016 at 15:40 |
      Hi ChrisThanks for your comment, yes its coconut milk powder - I love this dish the balance of heat and sweet and spice is amazing. Let me know what you think. Hari

      reply

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Hari Ghotra