Easy, Delicious And Spicy Prawn Curry.
Prawns are proof that dynamite comes in small packages. These small aquatic creatures are packed with flavour, high in Omega 3 Fatty Acids and protein. They are great for immunity building and are a rich source of antioxidants. What’s more is that they can be whipped up into curries, fried or even added to plates of pasta and salad.
Malabar prawn curry is a delicious spice-infused curry that originated along the coastline of South India. The use of curry leaves and tamarind is the signature of Malabar cooking. Malabar prawn curry originated in Kerala which is fondly known by Malayalees as ‘God’s own country’. This is because of the abundance of the land. For many vacationers all over India, Kerala is a tropical paradise complete with scenic backwaters, sandy beaches and plenty of coconut trees. That’s why most of their dishes have a strong coconut flavour to it. No curry is served without the accompaniment of papads.
If you’re looking for an easy, tangy and rich recipe you’re in the right place. Read on to find out more about one of our favourite recipes.
Here’s What You Need To Know Before You Start:
Which prawns are best for Malabar Prawn Curry?
Freshwater prawns are the best option when cooking up curries because of their moist texture and mildly sweet flavour. The Licious Freshwater Prawns are fresh and never frozen. They come cleaned and deveined with head and tail removed to help you save time in the kitchen. They are fleshy and require minimal effort when eating.
Can you make Malabar Prawns without coconut flavour?
Coconut is an important part of the dish and the coconut flavour is what makes the dish unique. Although it is possible we advise against it because the real flavour lies in the coconut flavour of the dish.
What can you serve with Malabar Prawn Curry?
As Malabar Prawn curry is a flavour loaded curry we suggest pairing it with a mild dish. Boiled rice is usually the perfect compliment. Coconut rice or appams are a great option for those who are Malabari at heart.
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