Mangalorean Prawn Curry
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.
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
Directions :
- 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.
