Recipes CURRIES OF ORIGIN: SPICY MALBAR PRAWN CURRY
CURRIES OF ORIGIN: SPICY MALBAR PRAWN CURRY
Originating from the southernmost region of Kerala, the Malabar curry is as rich in flavour as the historical culture of this land. This aromatic mix is suitable for use with lamb, poultry, or prawns.
- WHAT YOU WILL NEED -
- 1 finely diced medium size onion
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 4 tsp of the Malabar Curry Powder
- 4 medium sized chopped tomatoes
- 500 g of cubed chicken or 12 king prawns
- 100 ml of coconut milk
- 100 ml of coconut cream
- METHOD -
Firstly heat up the vegetable oil or clarified butter in a saucepan and add the finely diced medium size onion, garlic and chopped ginger. Sauté the onion, garlic and ginger until translucent taking care not to burn the garlic and ginger.
Then add the Malabar curry powder and fry the spice with the onion mixture for 2 - 3 minutes to make a fragrant curry paste. Add the chopped tomatoes and fry with the curry paste until the colour darkens. Add the cubed chicken or 12 king prawns and allow the meat to brown in the curry paste.
Once browned, season the meat with salt according to taste. Add thef coconut milk and coconut cream, cover and allow to simmer for ± 20 minutes or until the meat is cooked.
Taste the dish and adjust the seasoning as desired. Can be served with long grain rice, chapattis and garnished with fresh curry or coriander leaves
Recipe Image by: Maunika Gowardhan
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