I made malvani prawns curry for my husband.
Here’s a quick Malvani Prawns Curry—less time, same soulful flavor:
⸻
Quick Malvani Prawns Curry
Ingredients:
• Prawns – 300 g (cleaned)
• Onion – 1 large (finely chopped)
• Tomato – 1 medium (chopped)
• Ginger 2 inch- 5 to 6 garlic cloves
• Few Coriander stems
• Ready-made Malvani masala – 1.5 tbsp (or use goda masala + red chili powder)
• Coconut milk – 1 cup (tetra pack or canned) and 1 tbsp dry shredded coconut optional.
• Kokum – 5 or more pieces (or ½ tsp tamarind paste)
• Oil – 1.5 tbsp
• Salt – to taste
• Coriander leaves – for garnish
⸻
Method:
MAKE THE MASALA
1. Sauté base:
• Heat oil. Add cinnamon stick, cardamom, onion and coriander stems. Sauté onions till translucent.
• Add cumin ginger-garlic, Kashmiri chilli powder and turmeric
* Add dry shredded coconut. If you are only using coconut milk skip this step and add coconut milk later in the curry.
* Now add tomato, salt and little water. Cover with lid and cook for 5 minutes on low to medium heat.
* After 5 minutes turn off the heat and get it to room temperature
* Once it’s room temperature grind the masala into fine paste.
2. Add masala to the pan
• Cook masala with lid for 10 minutes on low heat.
3. Add prawns & coconut milk to a separate as shown in the video or you can directly add to the masala. For separate prep follow these steps:
• Add prawns, coconut milk, kokum and remaining masala from the jar and mix well and cook for 2 minutes. This step reduces the time of cooking and also adds flavour to the prawns if you don’t have time for marination.
* After 2 minutes of cooking add prawns to the masala. Add 2 tbsp Malvani masala and coconut milk and cook for 10 minutes with lid covered on low to medium heat.
4. Garnish & Serve:
• Sprinkle coriander leaves.
• Serve hot with rice or chapati.
#MalvaniPrawnsCurry #MaharashtrianFood #IndianSeafood #DesiHomeChef #CoastalCurry #EasyIndianRecipe #SeafoodLovers #ComfortFood #DinnerInspo #Lemon8Foodie #IndianKitchenDiaries #HomemadeWithLove #SpicyAndSoulful
For those interested in perfecting Malvani prawns curry, here are some tips based on my own kitchen adventures: First, the choice of prawns matters. Fresh prawns give the best taste and texture, but if you have to use frozen, thaw them properly to avoid excess water diluting the curry's flavor. Malvani masala is key to this dish. I recommend sourcing a good quality ready-made blend from local Indian stores, or making your own by combining goda masala with Kashmiri chili powder as a substitute. This blend brings a unique balance of heat and aromatic spices. The addition of kokum or tamarind adds a beautiful tangy note that cuts through the richness of the coconut milk, giving the curry its signature coastal zest. Depending on availability, using kokum gives a slightly different flavor than tamarind but both are excellent. Sautéing the onions until translucent and adding coriander stems enhances the aroma early in the cooking process. Grinding the masala to a fine paste after cooling is crucial to avoid bitterness and ensures smooth consistency. I found that cooking prawns separately with coconut milk and kokum before adding them to the masala reduces overall cooking time and helps in marinating the seafood quickly, making the dish flavorful even if you’re short on prep time. This curry pairs wonderfully with steamed rice or Indian flatbreads like chapati. Garnishing with fresh coriander adds a burst of freshness. Experimenting with this recipe has given me lots of insight into balancing spice and creaminess. It’s a comforting meal that’s not just easy to make but also brings a taste of the Malvani coast to your dining table every time.
❤️❤️