Mangalorean prawn curry is a coastal delicacy that hails from the sun-kissed shores of Mangalore, a picturesque city in Karnataka, India. This aromatic curry boasts a rich tapestry of flavors - spicy, tangy, and a hint of sweetness. Infused with the goodness of fresh prawns, coconut milk, and a unique blend of spices, this dish is the epitome of coastal Indian cuisine.
It is best served with steamed rice, allowing you to savor every drop of its mouth-watering gravy. Dive into this recipe and bring the coastal vibes right to your dining table.
Table of Contents
Why This Recipe Works
Depth of Flavor: One of the standout elements of Mangalorean prawn curry is its multifaceted taste profile. The use of tamarind gives it a tangy punch, while the coconut milk provides a creamy, luscious base. Spices like coriander seeds, dried red chilies, and fenugreek seeds introduce a depth that's both spicy and aromatic. Each bite delivers a burst of flavors that are harmoniously balanced, making it an addictive experience for the taste buds.
Simple Yet Exquisite: While the flavors are complex, the process to make this curry is surprisingly straightforward. Most of the ingredients are staples in Indian kitchens, so sourcing them is a breeze. Moreover, this dish offers a luxurious taste of Indian coastal cuisine without requiring you to be a pro in the kitchen. Whether you're hosting a dinner party or looking for a special dish for a weekend family meal, Mangalorean prawn curry is a showstopper that's both easy to prepare and sure to impress.
Ingredients
Prawns - Fresh or frozen prawns are the star of this dish. Make sure they are cleaned and deveined. Substitute: Shellfish like lobster or scallops.
Coconut Milk - Adds creaminess and a rich flavor.Substitute: Regular milk with a dash of coconut extract, though it won't be as creamy.
Tamarind Pulp - Gives a tangy flavor. Substitute: Lime or lemon juice.
Red Chilies - Provide the heat. Substitute: Paprika or cayenne pepper (adjust to desired spiciness).
Curry Leaves - Impart a distinct aroma. Substitute: Bay leaves, though the flavor will differ.
Tips
- Use fresh prawns if available. They have a sweeter taste.
- Adjust the quantity of red chilies according to your heat tolerance.
- Don’t overcook the prawns; they can become rubbery.
- If using thick coconut milk, dilute with some water to get desired consistency.
- Taste and adjust the salt and tanginess (tamarind) as you cook.
How to Serve
Mangalorean Prawn Curry is a robust and flavorful dish that's best experienced with complementary sides. The richness of the prawns and the creamy coconut base make it a versatile curry to be paired with various accompaniments.
- Rice: The most traditional way to enjoy this curry is with steamed rice. The neutral flavor of rice soaks up the gravy perfectly.
- NeerDosa: A thin rice pancake, NeerDosa is another Mangalorean specialty. Its soft texture is perfect to mop up the delicious curry.
- Appam: A fluffy, bowl-shaped pancake made from fermented rice and coconut batter. It complements the tanginess and spiciness of the curry.
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Mangalorean Prawn Curry
Ingredients
- 500 g Prawns cleaned and deveined
- 1 cup Coconut Milk
- 2 tablespoons Tamarind Pulp
- 8-10 Dried Red Chilies
- 10-12 Curry Leaves
- 1 teaspoon Mustard Seeds
- 1 Onion finely chopped
- 3-4 Garlic cloves minced
- 1 inch Ginger grated
- ½ teaspoons Turmeric Powder
- 2 teaspoons Coriander Powder
- Salt to taste
- 2 tablespoons Oil or Ghee
Instructions
- Heat oil or ghee in a pan. Add mustard seeds and let them splutter.
- Add curry leaves, followed by onions. Sauté until onions turn translucent.
- Add garlic and ginger, sauté for a couple of minutes.
- Add red chilies, turmeric powder, and coriander powder. Stir well.
- Pour in the coconut milk and bring it to a boil.
- Add tamarind pulp, salt, and prawns. Let it simmer until prawns are cooked, around 5-7 minutes.
- Taste and adjust salt and tanginess. Remove from heat once prawns are done.
Nutrition
Notes
- Use fresh prawns if available. They have a sweeter taste.
- Adjust the quantity of red chilies according to your heat tolerance.
- Don’t overcook the prawns; they can become rubbery.
- If using thick coconut milk, dilute with some water to get desired consistency.
- Taste and adjust the salt and tanginess (tamarind) as you cook.