Let's get spicy with Malabar Prawn Curry the ultimate coastal delicacy that's basically a tropical escape in a bowl. This Kerala classic is all about bold, layered flavors that hit you with creamy coconut milk, tangy tamarind, and the perfect kick of spice. Juicy, tender prawns bathe in this velvety curry, making every bite a vibe you won't forget. A solid Malabar prawn curry recipe starts with fresh prawns, marinated in turmeric and chili for that gorgeous golden glow. The magic unfolds in a sizzling pan of mustard seeds, curry leaves, and onions that bring on the aroma game strong. Add garlic, ginger, and a lineup of classic Indian spices to build that deep, flavorful base. Then, the star of the show coconut milk comes in, creating a luscious, silky gravy. A splash of tamarind or green mango adds a tangy twist that takes this dish straight to flavor town. Pair it with steaming hot rice, pillowy appams, or crispy parathas, and you've got a meal that's as comforting as it is indulgent. Perfect for impressing dinner guests or treating yourself to something fancy, Malabar prawn curry is the kind of dish that'll keep you coming back for more. Rich, aromatic, and full of coastal charm, this curry is your go to for a flavor packed feast. Whip up this recipe and let your taste buds take a tropical vacay.

• 1 cup coconut chutney
• 1 cup tamarind
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 onion
• 1 green chilli
• Curry leaves
• 1 tbsp ginger garlic paste
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt
• 1/2 cup coriander leaves

• Malabar prawn curry a dish so rich, spicy, and packed with coastal vibes, it's like a beach vacation for your taste buds.
• This Malabar prawn curry recipe is a perfect balance of tangy, creamy, and spicy flavors that'll have you going back for seconds (or thirds, let's be honest).
• Start by cleaning 500 grams of prawns, removing the shells and deveining them, because we want all the flavor without any fuss.
• Soak a small ball of tamarind in 1 cup of warm water for 15 minutes, then squeeze out all that tangy goodness into a smooth juice and set it aside.
• Heat 2 tablespoons of coconut oil in a kadai over medium heat, because coconut oil is the secret to that authentic Malabar vibe.
• Add 1 teaspoon of mustard seeds and let them splutter like they're hyping up the dish for what's about to come.
• Toss in 1 finely chopped onion, 1 slit green chili, and a few curry leaves, saut ing until the onion turns golden brown and your kitchen smells like heaven.
• Stir in 1 tablespoon of ginger-garlic paste and cook for a minute until it's fragrant and slightly caramelized.
• Sprinkle in 2 teaspoons of coriander powder, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder, mixing it all together to create a vibrant, spicy masala base.
• Pour in the tamarind extract and add salt to taste, bringing it all to a boil for that perfect tangy-spicy balance.
• Gently slide in the cleaned prawns and let them cook for about 10 minutes, soaking up all the flavors and turning perfectly tender.
• Add 1 cup of thick coconut milk, stirring it into the curry, and simmer for another 5 minutes to let that creamy richness shine.
• Garnish with freshly chopped coriander leaves for that final pop of color and freshness.
• Serve your Malabar prawn curry hot with fluffy rice or soft appams, and enjoy the ultimate coastal comfort food.
• This recipe of Malabar prawn curry is guaranteed to become your go-to for impressing friends, family, or just treating yourself to a restaurant-level feast at home!