Mangalorean prawn curry with rice dumplings

Mangalorean prawn curry with rice dumplings

By
From
Indian Food Made Easy
Serves
4-6
Photographer
Vanessa Courtier

This is a delectable, vibrant curry from the south west coast of India, a region dominated by fresh seafood, coconuts, bright red chillies and a love of spices. This dish would usually only be cooked on special occasions as the rice for the dumplings would require overnight soaking, drying during the day and then grinding by hand, but we are fortunate to be able to buy ground rice. These dumplings have a subtle flavour and texture that go really well with the curry. You can, however, omit them and serve the curry with rice if you wish.

Dumplings

Ingredients

Quantity Ingredient
100g rice flour
1/2 teaspoon salt
80-90ml warm water
20g creamed coconut, grated

Curry

Quantity Ingredient
1 teaspoon cumin seeds
2 teaspoons coriander seeds
9 black peppercorns
3/4 teaspoon mustard seeds
3/4 teaspoon turmeric powder
good pinch carom seeds
1-2 teaspoons red chilli powder, or to taste
15g garlic, peeled
1 large onion, peeled, one half roughly chopped and the other finely chopped
80g creamed coconut, broken up
600ml water
2 tablespoons vegetable or coconut oil
1 1/2-2 teaspoons tamarind paste
salt, to taste
400g prawns, shelled but with the tail left intact and cleaned

Method

  1. For the dumplings, mix all the ingredients in a bowl until you have soft, pliable dough. Divide and roll into 12 balls or into any shape you like – I like to squeeze them in my palm to make some indentations which catch pools of curry in them. Steam for 12 minutes and set aside.
  2. Meanwhile, start the curry. Place all the spices, garlic, the roughly chopped onion, coconut and 200ml of the water in a blender and blend until very smooth.
  3. Heat the oil in a non-stick pan and fry the remaining onion until light brown. Add the spice paste and cook over a medium heat until the water has dried up, then continue cooking the paste for 6–7 minutes, stirring regularly.
  4. Add the remaining water, tamarind and salt to taste and bring to a boil. Cook over a moderate heat for 10 minutes. Taste and adjust the salt and tamarind paste. Add the prawns and simmer over a low heat for 3–4 minutes. Add the dumplings and simmer for another minute or until the prawns are cooked and the dumplings warmed through.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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