Malabar Shrimp Curry is a recipe from the coastal regions of South India, KERALA, which is aptly called “God’s Own Country”. Because of the abundance of coconut trees in Kerala, it finds its exclusive presence in Malabar Cuisine. Malabari Cuisine is from the Southern Part of Konkan Coast, which is quite different from the Northern Konkan cuisine namely Malvani and Gonmantak. Usage of Tamarind and Curry leaves is the signature of Malabari Cuisine. This recipe has a burst of flavor with the tanginess of tamarind, great flavors of curry leaves, and the sweet taste of coconut milk.
Serve Malabar Prawn Curry with hot steamed rice and any raita of your choice for a delicious meal.
How to make Malabar Shrimp Curry?
Spicy Malabar Shrimp Curry
- 2 tbsp Peanut Oil
- ½ pc Onion
- 2 cloves garlic
- 1 tbsp ginger ground
- 1 tbsp cumin ground
- 1.5 tbsp turmeric
- 1 tbsp paprika
- ½ tbsp red chili powder
- 500 gram tomatoes chopped
- 500 gram coconut oil
- 1 tbsp salt
- 500 gram cooked and peeled shrimp
- 2 tbsp chopped fresh cilantro
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.