Prawn mappas it is a Kerala style coconut milk-based curry with prawns. I made it along with Maradu choru – a coconut milk rice cooked with a specially prepared masala and curry leaves thogayal/Chammanthi. It goes well with Rice, Appam or Idiyappam.
Also try the other Prawn Recipes.
Let’s see how to make this curry.
Preparation Time : 25 mins
Cooking Time : 20 mins
Serves : 3
Coconut oil – 2 tbsp
mustard seeds – 1/2 tsp
fenugreek seeds – a pinch
chopped garlic – 1 tbsp
Chopped ginger – 1 tbsp
Dried red chillies – 4 (broken into pieces)
sliced shallots – 1 cup
Green chillies – 5 ( slit into halves)
Curry leaves – 2 sprigs
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
pepper powder – 1/2 tsp
fennel powder – 1/2 tsp
Salt to taste
Tomato – 1(sliced)
Prawns – 350 g( around 20 pieces)
Kokum/Malabar tamarind – 2
Thin coconut milk – 1 cup
Thick coconut milk – 1/4 cup
1.Extract the first thick coconut milk and second thin coconut milk.Soak Malabar tamarind in 1/4 cup of hot water.Clean, de vein and wash the prawns well.Keep all the ingredients ready.
2.In a pot, heat coconut oil.Add mustard seeds.let it crackle.Then add fenugreek seeds, chopped garlic, chopped ginger, dried red chillies pieces.
3.Add sliced shallots, sliced green chillies, curry leaves and saute them for 1-2 minute until the raw smell leaves.
4.Add turmeric powder, coriander powder, pepper powder, fennel powder, salt to taste and mix well.
5.Add sliced tomatoes, cleaned prawns, soaked Malabar tamarind and the thin coconut milk(second extract).Mix well.Cover and cook in low flame for about 6-7 minutes.
6.Add thick coconut milk and allow it to cook for a minute.Then switch off the flame.
Prawn mappas is ready.
Serve hot with Rice, appam or Idiyappam.
Click here for more Non-vegetarian Recipes.