Malvani Prawn Curry

Easy, Serves 4, Prep time: 45 mins.

The hallmark of great-tasting Malvani curry, lies in the distinct smell of freshly ground coconut, peppercorns and coriander seeds. Its vibrant orange colour beckons to taste, and one is met with a familiar earthen flavour, and the tartness of kokum.

It goes best with prawn, surmai, pomfret or rawas.

I love how homely and simple Malvani food is, and decided to treat my family to some traditional prawn curry for Friday lunch. Here’s how you can, too.


  1. Prawns, deshelled and deveined, 400 gm
  2. Coconut, grated, 150 gm or 1 no.
  3. Onion (medium), sliced, 1 no.
  4. Kashmiri red chilies, dried, 7 nos.
  5. Garlic, 12 cloves
  6. Peppercorns, 12 nos.
  7. Coriander seeds, 1 tbsp
  8. Turmeric powder, 2 tsp
  9. Kokum* (Amsol), 5 nos.
  10. Oil, 30 ml
  11. Salt, 2 tsp or to taste

*Alternatively, the kokum can be substituted with 25 ml of Kokum Agal.


  1. Marinate the prawns with 1 tsp of salt and 1 tsp of turmeric powder, and let stay for 20 mins. Soak chilis and kokum, separately, in hot water for 15 mins. Pound 4 cloves of garlic, and keep aside.

2. Add the grated coconut, sliced onions, about 8 cloves of garlic, soaked red chilies, peppercorns, coriander seeds and 1 tsp turmeric, along with 1/2 a cup of water to the mixer. Grind to a fine paste**.

3. Heat the oil in a pan, on a medium flame, and add the crushed garlic. Fry till golden brown. Add the ground masala and fry for 20 mins till the colour intensifies, and the masala dries.

4. Once the masala is fried, add 2 cups of water, the soaked kokum and about 1 tsp of salt. Simmer for 10 mins. Add the marinated prawns, and cook on a low flame for 5-7 mins.

And finally, serve your authentic Malvani masterpiece over a bed of steamed rice, and a glass of sol kadhi. Devour with your hands.

**The ground masala can be stored in the fridge for upto one week.

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