Mangalorean Prawn Curry
A vibrant and tangy prawn curry from the coastal region of Mangalore. This dish features a rich, aromatic coconut-based gravy spiced with roasted red chilies and tamarind, a perfect pairing with steamed rice or neer dosa.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Masala Ingredients
- b.Soak the dried Byadgi chilies in hot water for 15-20 minutes to soften them. This helps in achieving a smooth paste.
- c.While the chilies soak, prepare the tamarind pulp if using whole tamarind.
- 2
Step 2
- a.Roast Spices
- b.Heat 1 tbsp of coconut oil in a small pan over low-medium heat.
- c.Add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 1-2 minutes until they become fragrant, stirring continuously.
- d.Add the roughly chopped small onion, garlic cloves, and ginger. Sauté for 3-4 minutes until the onion softens. Turn off the heat and let the mixture cool completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.In a high-speed blender, combine the cooled roasted spice mixture, soaked and drained red chilies, grated coconut, turmeric powder, and tamarind pulp.
- c.Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed. The paste should be completely smooth for the best gravy texture.
- 4
Step 4
- a.Cook the Curry Base
- b.Heat the remaining 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the finely chopped medium onion and sauté for 6-8 minutes until it turns soft and golden brown.
- d.Add the curry leaves and sauté for another 30 seconds until they sizzle and release their aroma.
- 5
Step 5
- a.Simmer the Gravy
- b.Add the ground masala paste to the pot. Stir well and cook for 5-7 minutes, stirring occasionally, until the raw smell disappears and oil begins to separate from the sides of the paste.
- c.Pour the remaining 1 cup of water into the blender jar, swirl it around to collect any leftover paste, and add this water to the pot. Add salt and mix well.
- d.Bring the curry to a gentle boil, then reduce the heat and let it simmer for 5 minutes for the flavors to meld.
- 6
Step 6
- a.Cook the Prawns
- b.Gently add the cleaned and deveined prawns to the simmering gravy.
- c.Cook for just 3-5 minutes, or until the prawns turn pink and curl up. Do not overcook, as they will become tough and rubbery.
- d.Turn off the heat as soon as the prawns are cooked.
- 7
Step 7
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves.
- c.Serve hot with steamed rice, neer dosa, or sannas (steamed rice cakes).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh coconut and cold-pressed coconut oil.
- 2The key to a perfect Mangalorean curry is grinding the masala paste until it is exceptionally smooth.
- 3Do not skip roasting the spices on low heat; this step is crucial for releasing their aromatic oils.
- 4Adjust the number of Byadgi chilies to control the color and heat. For a spicier curry, add a few Guntur chilies along with the Byadgi.
- 5This curry tastes even better the next day as the flavors deepen and meld together.
- 6To save time, you can prepare the masala paste a day in advance and store it in an airtight container in the refrigerator.
Adapt it for your goals.
Protein Swap
This curry base works wonderfully with firm white fish like kingfish (surmai), pomfret, or even chicken. Adjust cooking time accordingly.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, use a mix of vegetables like potatoes, carrots, and green beans, or use paneer or mushrooms instead of prawns.
Creamier GravyCreamier Gravy
For a richer, creamier gravy, you can add 1/4 cup of thick coconut milk at the very end, after the prawns are cooked. Do not boil the curry after adding coconut milk.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Anti-Inflammatory Properties
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects, helping to combat oxidative stress in the body.
Source of Healthy Fats
Coconut is a primary ingredient, providing medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
Boosts Metabolism
The blend of spices, particularly black pepper and red chilies, can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
A single serving of this Mangalorean Prawn Curry contains approximately 350-400 calories, depending on the fat content of the coconut and the size of the prawns. This estimate does not include accompaniments like rice or dosa.