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Malabar Prawn

£3.25
Cook
Cook 30 mins
Country
India
Dietary
GF
Includes
Veg Option
Prep
Prep 10 mins
Region
Malabar Coast
Serves
Serves 4 (or 2 twice)
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Product Details

A classic Southern Indian dish, Malabar Prawn makes the most of Kerala's abundant seafood by bringing it to life with vibrant tomato and creamy coconut. Light, refreshing and perfectly paired with fluffy rice or a traditional chapati, this is an ideal summer dish, perfect for enjoying al fresco in the sunshine, with a glass of something chilled.

Kit Contains:

Ginger & Garlic Paste Tyga Masala No.10 Curry Leaves Sachet Tyga Masala No. 7 Tyga Masala No.11 Kashmiri Chilli Mix

You will need to buy: Raw Peeled King Prawns 600g Frozen / 450g Refridgerated. 2 Medium Onions 170g Cherry Tomatoes 3tbs Vegetable/Olive/Rapeseed Oil Rice Coriander 1 tsp Salt

Prep:

  1. De-frost the prawns.
  2. Finely dice the onions.
  3. Chop the tomatoes.

Cook:

  1. In a large pan over a high heat add the oil the finely diced onions, ginger and garlic paste, chopped tomatoes, curry leaves, salt and fry on a high heat stirring continuously so they don't burn, for 5 minutes.
  2. Add Tyga Masala No. 7, Tyga Masala No. 10 and the Kashmiri Chilli (1/2 tsp mild, 1 tsp medium, 2 tsp hot) and stir for 1 minute.
  3. Add a further 100ml of water and bring to the boil. On a low heat, cover and simmer for 3 minutes.
  4. Add the prawns and cook for 3 minutes until cooked through.
  5. Stir in Tyga Masala No. 11 and cook through for minute. Add chopped coriander.

Vegetarian: Malabar Cauliflower Curry

Prep

  1. Turn the oven on to 180C.
  2. Finely dice 3 onions.
  3. Chop 150g cherry tomatoes.
  4. Break 1 Cauliflower into small florets.
  5. Cut 100g Green Beans into one inch pieces.
  6. Chop the coriander

Cook

  1. Place the cauliflower florets on a baking sheet, drizzle with 1tbs oil and bake for 20 mins. 2.In a large pan over a high heat add the oil, onions, ginger and garlic paste, tomatoes, curry leaves and 1 tsp salt and fry on a high heat stirring continuously so they don't burn, for 5 minutes.
  2. Add Tyga Masala No. 7, Tyga Masala No. 10 and the Kashmiri Chilli (1/2 tsp mild, 1 tsp medium, 2 tsp hot) and stir for 1 minute.
  3. Add the beans and cauliflower and cook for 3 minutes or until the vegetables are cooked through.
  4. Stir in Tyga Masala No.11 and cook through for minute. Add chopped coriander.
  5. Uncover, stir well and serve!

Switch it up: try it with Chicken.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 10: ( MUSTARD Seed & Turmeric). Curry Leaves. Tyga Masala No. 7 (Ground Coriander, Ground Turmeric). Tyga Masala No. 11: (coconut powder (coconut milk, MILK, maltodextrin, sodium caseinate, sodium phosphates: E339) & DF175 tamarind powder (contains potato maltodextrin 50 - 55%). Kashmiri Chilli. Curry Leaves

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