Mangalorian Prawn Stew Recipe
Coastal spice curry leaf coconut
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Ingredients
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Prawns
Spice paste
Stew base
Finishing
Method
Prawns
- 1
Prepare prawns
Rinse prawns under cold water, pat dry with paper towels. Toss with 1 tsp turmeric and 1 tsp salt and set aside for 10 minutes while you prepare the spice paste. This lightly seasons and firms the prawns.
Spice paste
- 2
- 3
Grind paste
Place the toasted spices in a blender or spice grinder. Add grated coconut, chopped shallots, garlic, ginger, green chiles and tamarind paste. Add about 1 cup water and blend to a smooth, thick paste (use more water in small increments if needed). The paste should be thick but pourable. Transfer the paste to a bowl and set aside.
Stew base
- 4
Temper aromatics
Heat 2 tbs coconut oil in a large skillet or wide saucepan over medium heat. When oil shimmers, add mustard seeds and let them pop. Add 2 tbs curry leaves and the optional dried red chili and sauté for 20–30 seconds until the leaves crisp and aroma is released.
- 5
Cook tomato
Add the chopped tomato to the pan and cook for 3–4 minutes, breaking it down with a spoon until it softens and begins to release juices.
- 6
Add spice paste
Spoon the prepared coconut-spice paste into the pan. Fry the paste in the oil over medium-low heat for 6–8 minutes, stirring frequently to prevent sticking, until the raw smell disappears and the oil separates slightly from the paste.
- 7
Simmer
Pour in 1 cup water or light fish stock, stir to combine and bring to a gentle simmer. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Let the stew simmer for 6–8 minutes so flavors meld and the sauce thickens slightly.
Prawns
- 8
Cook prawns in stew
Add the reserved seasoned prawns to the simmering sauce in a single layer. Cook for 2–4 minutes depending on size, stirring once or twice, until prawns turn opaque and curl but are still tender. Do not overcook.
Finishing
- 9
Add coconut milk & lime
Lower the heat to low and stir in 1 cup thick coconut milk. Heat gently—do not boil vigorously—to combine, 2–3 minutes, so the sauce becomes creamy. Stir in 2 tbs fresh lime juice and adjust salt to taste.
- 10
Garnish & rest
Turn off the heat. Sprinkle chopped cilantro and an extra tablespoon of curry leaves. Let the stew rest for 3–4 minutes for flavors to marry before serving.
