Malvani Prawn Curry
Prawns are naturally sweet, so the chilli, coconut and warm spice notes in the Konkan Malvani Blend create useful contrast. The gravy is cooked first and the prawns are added only near the end to keep them tender.
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
✨ Zaika Potli Secret Technique
Add 2 tbsp Konkan Malvani Blend to the cooked onion base before the coconut liquid.
Ingredients
Ingredients
- Prawns — 500 g, peeled and deveined
- Turmeric — ¼ tsp
- Salt — ½ tsp
For the Curry
- Coconut oil or neutral oil — 2 tbsp
- Onion — 1 medium, finely chopped
- Ginger-garlic paste — 2 tsp
- Fresh grated coconut — ½ cup / 50 g
- Konkan Malvani Blend — 2 tbsp / about 16–20 g
- Kokum — 3 petals, soaked
- Hot water — 1½ cups
- Salt — ½ tsp, then adjust
For Finishing
- Fresh coriander — 1 tbsp
Cooking Instructions
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1Toss prawns with turmeric and salt. Set aside for 10 minutes.
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2Blend coconut with ½ cup warm water until smooth.
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3Heat oil in a kadai.
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4Add onion and cook until golden.
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5Add ginger-garlic paste and cook briefly.
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6Reduce the heat and add Konkan Malvani Blend.
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7Stir for 20–30 seconds.
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8Add coconut paste and remaining hot water.
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9Simmer for 8 minutes.
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10Add soaked kokum and its liquid.
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11Simmer for another 2 minutes.
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12Add prawns.
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13Cook gently for 3–5 minutes, only until opaque and just firm.
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14Turn off the heat immediately.
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15Taste and adjust salt.
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16Finish with coriander.
💡 Chef's Pro Tip
Prawns continue cooking from residual heat. Remove the curry from the stove as soon as they turn opaque and curl loosely; tightly curled prawns are often overcooked.
🍽️ Perfect Serving Pairings
My Take On Malvani Prawn Curry
Prawns are naturally sweet, so the chilli, coconut and warm spice notes in the Konkan Malvani Blend create useful contrast. The gravy is cooked first and the prawns are added only near the end to keep them tender.
The Secret: Prawns continue cooking from residual heat. Remove the curry from the stove as soon as they turn opaque and curl loosely; tightly curled prawns are often overcooked.