Malvani prawn curry

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2.5 lbs - shrimp
  • 3 to 4 cloves - garlic, finely minced
  • 1/4 tsp - turmeric powder
  • 1 tsp - garam masala powder
  • 2 cups - coconut milk
  • A marble sized tamarind, soaked/2 to 3 petals of Kokum, soaked
  • Chopped cilantro, to garnish
  • Salt, to taste
  • Oil, as required
  • Ingredients for ground paste:
  • 3/4 cup - chopped onion
  • 1/2 cup - grated coconut
  • 1 - cinnamon
  • 2 - green cardamom
  • 3 - cloves
  • 2 - dry red chillies (adjust according to taste)
  • 1 tbsp - coriander seeds
  • 1/2 tsp - fennel seeds
  • 1/4 tsp - fenugreek seeds
  • 1 tbsp - oil

How to Make Malvani prawn curry

  • Cut and wash the shrimp, pat dry.
  • Marinate with a pinch of salt, keep aside.
  • To make the ground paste, heat a tbsp of oil, add the cinnamon, cardamom, cloves, red chillies, coriander seeds, fennel seeds and fenugreek seeds, and saute till fragrant.
  • Add the onion and grated coconut and fry on a medium-low heat until it turns light golden brown.
  • Keep aside to cool.
  • Once it comes to room temperature, put everything in a grinder to make a paste.
  • Heat a tbsp of oil in the same pan, add the minced garlic and turmeric powder, and saute till the raw smell disappears.
  • Add the ground mixture and fry for a minute; add half a cup of water and cook until the oil separates.
  • Add the shrimp, mix well, and add the coconut milk and the tamarind/kokam extract, salt and garam masala powder.
  • Cook covered for 5 to 6 minutes or until the shrimp turns pink and fully cooked.
  • Garnish with chopped cilantro, serve hot with rice/chapattis.
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