Mangalorean Style Spicy Prawn Curry

Ingredients

While the original Kraya sat from Cambodian cuisine is a stir-fried dish, the Mangalorean Spicy Prawn Curry is a curry-based dish. The Mangalorean version incorporates a unique blend of coastal spices and coconut, giving it a distinct flavor profile. Additionally, the use of tamarind adds a tangy element to the curry, which is not present in the original dish. We alse have the original recipe for Kraya sat, so you can check it out.

• 500 grams (1.1 lbs) prawns, cleaned and deveined 500 grams (1.1 lbs) prawns, cleaned and deveined
• 1 cup grated coconut 1 cup grated coconut
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 4-5 dried red chilies 4-5 dried red chilies
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 4-5 curry leaves 4-5 curry leaves
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a pan, dry roast the dried red chilies, coriander seeds, and cumin seeds until fragrant. Allow them to cool, then grind them into a fine powder.
2. 2.
   In a blender, grind the grated coconut with a little water to make a smooth paste.
3. 3.
   Heat oil in a deep pan or kadai over medium heat. Add mustard seeds and curry leaves. Once the mustard seeds start to splutter, add the chopped onions and sauté until golden brown.
4. 4.
   Add the chopped tomatoes and cook until they turn soft and mushy.
5. 5.
   Add the ground spice powder, turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
6. 6.
   Add the coconut paste and tamarind pulp to the pan. Stir well and cook for 2-3 minutes.
7. 7.
   Add the cleaned prawns to the pan and mix gently to coat them with the curry. Cover the pan and simmer for 5-7 minutes, or until the prawns are cooked through.
8. 8.
   Garnish with fresh coriander leaves and serve hot with steamed rice or neer dosa.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are fresh and properly cleaned before cooking. Overcooking prawns can make them rubbery, so be careful not to exceed the recommended cooking time.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies to the curry.
• If you prefer a milder version, reduce the amount of red chili powder and dried red chilies.
• Adjust the consistency of the curry by adding more water or coconut milk if desired.
• To enhance the flavor, marinate the prawns with a little turmeric and salt before adding them to the curry.
• Freshly grated coconut yields the best results, but you can also use desiccated coconut if fresh is not available.

Serving advice

Serve the Mangalorean Spicy Prawn Curry hot with steamed rice or neer dosa. Accompany it with a side of pickle and papad for a complete meal.

Presentation advice

Garnish the curry with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a traditional Mangalorean-style copper or earthenware bowl for an authentic touch.