Try this lush Malabar Prawn Curry Recipe (2024)

FAQs

How do you not overcook prawns in curry? ›

Cook until the gravy thickens and traces of oil are seen on top. Reduce the heat completely, and add the prawns. Simmer just until they swirl up to “C” shape, meaning they are fully cooked. Overcooking will make them hard.

Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

Water, Onion, Tomato, Refined Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.

The high protein content in prawns helps regulate blood sugar levels. It slows the absorption of carbohydrates and reduces the glycaemic load of the meal. Therefore, prawn curry is a great addition to your diet and to manage your glucose levels.

It is completely safe to reheat prawns if they are stored and cooked properly. However, you might be tempted to reheat the leftover prawns over and over again to eat twice or thrice a day but, you shouldn't be doing so! You should reheat prawns only once; otherwise, they can get rubbery or chewy.

the solution is to brine them beforehand. Mix 2 cups salt and 2 tablespoons sugar in cold water. Soak the prawns or shrimp 🍤 in this mixture for about an hour in a cooler or fridge. Dry completely so they do not steam in the pan or on grill.

Shrimp get “rubbery” from being over or double cooked - simple! If they are already pink -they have already been cooked. If they are translucent then you can cook them - boil, steam or fry them - but gently and do not overcook them. Depending on size - Under “Extra Large” they need about 3 minutes to cook.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

For curries that require a thicker, creamier consistency, coconut cream is the better option. It has a higher fat content compared to coconut milk and will result in a richer, smoother sauce. On the other hand, if you're looking for a lighter, more broth-like consistency, coconut milk is a better choice.

Does coconut milk thicken curry? ›

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Build a deep flavour

The three core ingredients of almost any Indian curry are garlic, onion and ginger. There are a few styles of curries that don't use garlic to ensure subtle flavour isn't overwhelmed, but it's a good rule of thumb that those three ingredients are likely to be included.