Malvani Prawns (tiger Prawns Cooked In Malvan Style)
Malvan is the coastal region of Konkan, the cuisine is greatly influenced by Maharashtrian and Goan flavours and making a name for itself all over India. Many Malvani sea food dishes are popular globally. I tried to cook authentic Malvani prawn curry and it turned out great. Here is my recipe, do try it and let me know how it turned out -)
Serves:
2
Preparation Time:
15 mins
Cooking Time:
20 mins
Ingredients:
250 Gms Prawns (Preferably Tiger Prawns)
3 Tbsp Coconut Milk
1 Cup Fresh Grated coconut
2 Large Onions
2 Tbsp Coriander seeds
3 to 4 Kashmiri Chilies
4 Cloves Garlic
5 Kokum Petals
1 Tsp Turmeric Powder
Oil for cooking (About 4 tbsp)
Salt to taste + 1 tsp to marinate
1 1/2 Tsp Garam Masala
1 Tbsp plain rice
Directions:
Clean and de vein prawns. Marinate with 1 tsp Turmeric and 1 tsp salt. Cover and refrigerate. Soak red chilies in warm water
In a pan, dry roast One chooped onion, when it turns slight pink add fresh grated coconut and continue roasting on low heat, when the mixture turns slight brown add in the coriander seeds. Keep stirring continiously to avoid the coconut to burn. Continue roasting till the mixture turns a nice brown colour.
Remove from heat and set aside to cool. Now in the same pan, take the 1 tbsp rice and toast the rice for a minute or till it turns slightly brown.
In a mixer/ blender take coconut, coriander seeds onion mixture, add soaked chilies, garlic cloves and rice. Blend to a smooth paste. You may use a little water to blend smoothly
In a wok or kadhai heat oil, when hot add one finely chopped onion. Cook till it turns pink now add in the blended masala
On low heat let the masala cook for a good 10-15 minutes till oil surfaces and starts leaving sides.
Once the masala is well cooked add in the prawns and let it cook for about 4 minutes.
Add the coconut milk and cook for 5 minutes more on medium heat. Finally add kokum petals and garam masala, let is cook for a minute more and remove from heat.
Garnish with coriander leaves or a drizzle or coconut cream and serve hot with chapati or rice
Footnotes:
Kokum can be relaced with 1 tbsp tamrind pulp
the 1 tbsp rice acts as a thickner in the masala
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