How are you currently as of this perfect moment ?, We trust you’re properly and cheerful constantly. through this web site I’ll introduce the recipe for cooking Malabar Prawn Curry that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Malabar Prawn Curry food is in great demand by lots of people, and tastes good also, helps make all of your spouse and children and friends You like it potentially.

Malabar Prawn Curry cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you very easily, you may make it in simple actions. You may make it for family or friends events, and it could be provided at many standard occasions perhaps. I am certain you will see lots of people who just like the Malabar Prawn Curry dishes that you just make.

Alright, don’t linger, let’s practice this malabar prawn curry formula with 20 components which are surely easy to obtain, and we have to process them at the very least through 3 tips. You should invest a while on this, so the resulting food could be perfect.

Ingredients of Malabar Prawn Curry:

1. Prepare 300 grams - king prawns, peeled, leave the tail intact, deveined and washed
2. Give 2 tbsp vegetable oil
3. Need 1 tsp of black mustard seeds
4. Give 1/2 tsp fenugreek seeds
5. Provide 1/4 tsp - each fennel and cumin seeds
6. Make ready 1 small onion, chopped
7. Provide 1 - green chilli slit lengthwise
8. Provide 2 stalks curry leaves
9. Prepare 4 garlic cloves, sliced
10. Provide 1 cm ginger, sliced
11. Need of Curry mix
12. Need 2 tbsp of @sainsburys medium curry powder or any curry powder
13. Give 1 tbsp mild chilli powder
14. Need 1 tsp of turmeric powder
15. Get 200 grams french beans
16. Take 5 cherry tomatoes, halved
17. You need 150 mls of water
18. Require 200 ml of coconut milk
19. Prepare to taste of Salt
20. Make ready - Coriander for garnish

Malabar Prawn Curry making:

1. Heat the oil in a heavy saucepan on medium heat. Add the mustard seeds and let them splutter. Now add curry leaves, fenugreek, cumin and fennel seeds. Saute for 1 min. Add the chopped onion garlic and ginger and saute till softened.
2. Add the curry spices and fry for a further 10 seconds making sure it doesn’t burn. Add the 150ml of water and salt. Bring to boil then add in the coconut milk..
3. Add the green beans and continue to cook for 3 minutes. Add the prawns and tomatoes and cook over low heat for 6-7 minutes. Turn the heat and stir in the coriander leaves. Serve with white rice.

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