Malvani Prawns

Malvani Prawns

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Kimaya Kamat
Kimaya Kamat
173
Calories
Kcal
21
Protein
gm
9
Fat
gm
1
Carbs
gm
cookingtraditionicon
Indian
nonveg
Nonveg
recipepreparationtime
00:25

When I was craving some mom cooked malvani fish, I asked my mentor to add some coconut in my diet and voila!

Ingredients

  • listcheckShrimp 100 g
  • listcheckOnion 40 gms vertically sliced
  • listcheckTamarind 6-10 gms
  • listcheckGrated Coconut 20gms
  • listcheckCoconut oil 5 gms
  • listcheck3 garlic cloves finely chopped
  • listcheck1/2 inch ginger minced
  • listcheck1tsp ginger garlic paste
  • listcheckMalvani masala as spice level required
  • listcheckCurry leaves, turmeric, salt, red chilly powder
  • Method

  • Step-1
    Marinate the shrimp with a tsp of ginger garlic paste, a pinch of salt, turmeric, and red chilly powder. Microwave/heat the tamarind dipped in about 2 tbsp of water so we can get some paste out of it. If you do not have raw tamarind, use 1 to1.5 tsp of tamarind paste. While that is marinating, in a pan, add coconut oil. Once it heats up, add mustard seeds. Once they start spluttering add curry leaves in. Add the onions in. When the onions start to brown a little, add the shredded coconut in. Let it fry for a moment. Keep on stirring it well to prevent the coconut from sticking to the pan. Once the coconut brown a little, add the finely chopped garlic and grated ginger. Stir fry a little, and add the Malvani masala. Add the tamarind paste in. Add the shrimp and some salt and mix everything well. The mixture might feel too dry. Add about 2 spoons of water but not more. The shrimp will release some water. Once the shrimp cooks, if you want the masala to have a runny texture, add water accordingly.
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