This delightfully fragrant curry, traditionally cooked with Mackeral and served with rice, is the staple dish of this south west coastal region of India.
Managalore is famous for its stunning backwaters, rolling hills and coconut palms swaying delicately in the summer breeze. Its cuisine is well known for its distinct flavour and is heavily influenced by its South Indian heritage.
Its hard to come by a good fish or prawn curry in the UK, and this one is as versatile as it gets. Its tangy flavour brings the best out of seafood, but this curry can also go very well with lamb, chicken or beef. Great with vegetables too.
– 300g raw king prawns, washed and peeled
– 1-2 fillets of sea bass (or preferably any oily fish like Mackeral)
– 1 Holy Cow! Mangalore Malabar curry sauce (250g)
– A bunch of fresh coriander leaves
- Heat 1 tsp of oil in a pan, add fish fillets and fry for 1-2 minutes till almost done. Remove skin, and keep fish aside.
- In the same pan, add king prawns and lightly sauté for 1-2 minutes till almost cooked.
- Add Holy Cow! Mangalore Malabar Curry Sauce and simmer for 2 minutes.
- Add fish to the curry, carefully not to break it. Simmer for 1 more minute.
- Garnish with chopped coriander leaves.
- Serve with Rice (and maybe a beer!)
If you have a bit more time, here are a few more suggestions:
- Prepare the fish/prawns: I use boneless fillets of fish, so make sure you de-bone and de-scale the fish. For the king prawns, you could leave the tail on. But slit them length wise for the flavours to seep through.
- Marinate: I usually marinate the fish and prawns with a pinch of tumeric, paprika powder, salt, pepper and a dash of lemon juice. Leave the mix for 30 minutes to 4 hours.
- Curry leaves: Add 4-5 fresh curry leaves when you fry the prawns, it adds great aroma to the prawns and the sauce.
- Prawn “flavour”: This is an awesome local trick I learnt during the 7 relaxed years spent in the west coastal region of India. Take a fresh prawn, completely cleaned, and blend it with the sauce before you pour the sauce into the pan. It adds great flavour to the curry.
- Increase heat: If you like your food hot, one good way to increase the heat and add flavour to this curry is to garnish it with fresh green chillis. Just slit 2-3 green chillis length wise. You can adjust the heat by washing away the chilli seeds, which are the source of most of the heat in a chilli. Add these chilli slices at the end as a garnish.
Happy cooking. I would love to hear your feedback on this Malabar dish. I am here to answer any questions you may have on this recipe.