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5
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Mangalorean Prawn Curry
Savor the rich and tangy flavors of Mangalorean Prawn Curry, a perfect blend of coconut and spices. Serve with rice or traditional dosas for a complete meal.
Course
dinner
Cuisine
Indian
Keyword
coconut milk, prawns
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
621
kcal
Author
Corrie
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.
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.
Nutrition
Calories:
621
kcal
|
Carbohydrates:
45
g
|
Protein:
9
g
|
Fat:
51
g
|
Saturated Fat:
43
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
47
mg
|
Potassium:
1022
mg
|
Fiber:
6
g
|
Sugar:
18
g
|
Vitamin A:
392
IU
|
Vitamin C:
216
mg
|
Calcium:
187
mg
|
Iron:
10
mg