Malabar Prawn Kuzambu, a vibrant and aromatic South Indian prawn curry, is a culinary masterpiece that tantalizes the taste buds with its rich blend of spices and coconut milk. This coastal delicacy, hailing from the Malabar region of Kerala, is a testament to the region's rich culinary heritage, showcasing the perfect harmony between fresh seafood and fragrant spices. Its characteristic tangy and subtly sweet flavour profile, achieved through a carefully balanced combination of ingredients, makes it a truly unforgettable culinary experience.
Beyond its deliciousness lies a simplicity that belies its depth of flavor. This seemingly straightforward recipe is packed with layers of flavour that unfold with each bite. Ready to unlock the secrets behind this iconic dish and create your own authentic Malabar Prawn Kuzambu? Let's dive into the detailed step-by-step guide below.
Tools Needed
- Large pot
- Stove
Ingredients
- Coconut oil
- Anise: 1 spoon
- Fenugreek: 1/2 spoon
- Garlic cloves: 15
- Green chilies: 2
- Small onions: a handful
- Salt: as required
- Coriander leaves: a bunch
- Tomatoes: 1-3
- Turmeric powder: 1/2 spoon
- Kashmiri chili powder
- Ours powder (likely a spice blend): 2 tablespoons + 1/4 spoon (optional)
- Tamarind: lemon-sized amount
- Water: 1 glass
- Coconut milk: 1/2 lid
- Prawn (ours): 1/4 kg
- Curry leaves: a handful
Step-by-Step Instructions
Step 1. Sauté Aromatics and Vegetables
- When the pan is hot, pour oil into it. Ideally, use coconut oil.
- Add one spoon of anise and half a spoon of fenugreek.
- Take 15 cloves of garlic, chop them finely, and fry them well in the oil.
- Add two green chilies.
- Add a handful of small onions.
- Stir everything well and fry until well done. Add salt as needed.
- Add a bunch of chopped coriander leaves and fry well.
- Chop one or three tomatoes and add them. Fry everything well until completely cooked.
Step 2. Build the Curry Base
- Add 1/2 spoon of turmeric powder, Kashmiri chili powder, and two tablespoons of ours powder.
- Stir well until it becomes a paste. Add a lemon-sized amount of tamarind.
- Add a glass of water, mix well, and bring to a boil.
- Add about half a lid of coconut milk and mix well.
Step 3. Cook the Prawns
- Add 1/4 kg of prawns (peeled).
- When it boils, add a teaspoon of coconut oil, eight small onions, and a handful of curry leaves.
- Add 1/2 teaspoon of turmeric powder. Once well mixed, pour into a serving bowl.
- Add a little coriander, stir, and let it boil. Turn off the heat.
Step 4. Finishing Touches and Serving
- Turn on the stove and bring a large pot to boil.
- Serve hot with rice.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Using coconut oil is recommended for the best flavor.
- Adjust the amount of chili powder to your preference.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 25-30g
FAQs
1. Can I use frozen prawns for this recipe?
Yes, absolutely! Just ensure they are fully thawed and patted dry before adding them to the curry. Frozen prawns might release a bit more water, so you might need to adjust the cooking time slightly.
2. What type of coconut milk should I use?
Use full-fat coconut milk for the richest and creamiest curry. Light coconut milk will result in a thinner curry.
3. Can I adjust the spice level?
Definitely! Reduce the amount of green chilies or add less curry powder to make it milder. For a spicier curry, add more chilies or a pinch of cayenne pepper.
This Kerala Coconut Prawn Curry recipe is a delicious and relatively easy way to enjoy the flavors of Kerala. With its fragrant spices and creamy coconut milk, it's sure to become a family favorite. So gather your ingredients, follow the steps, and savor the authentic taste of this South Indian masterpiece.