Malabar Fish or Prawn Curry
Fresh seafood cooked in creamy coconut milk with curry leaves, mustard seeds, tamarind, and black pepper. Coastal South Indian elegance.
14 ingredients
7 steps
Ingredients
- 1500g fresh king prawns or firm white fish (kingfish or snapper), cleaned
- 2400ml thick coconut milk
- 3200ml thin coconut milk
- 41 tsp mustard seeds
- 515 fresh curry leaves
- 62 green chillies, slit
- 71 onion, finely sliced
- 82 tbsp ginger, julienned
- 92 tbsp tamarind paste
- 101 tsp freshly ground black pepper
- 111/2 tsp turmeric
- 122 tbsp coconut oil
- 13Salt to taste
- 14Steamed Kerala red rice to serve
Instructions
- 1Heat coconut oil in a clay pot or heavy pan. Splutter mustard seeds, then add curry leaves and green chillies.
- 2Add sliced onion and ginger. Sauté until soft and golden.
- 3Add turmeric and black pepper. Stir for 30 seconds.
- 4Pour in thin coconut milk and tamarind paste. Simmer for 8 minutes.
- 5Add prawns or fish and cook gently for 5–6 minutes — do not stir vigorously to keep fish intact.
- 6Pour in thick coconut milk and heat through for 2 minutes. Do not boil after adding thick milk.
- 7Adjust seasoning and serve with steamed Kerala red rice.