🍤 Mangalorean Prawn Curry

(Coastal Prawn Curry with Tamarind)

A comforting coastal curry where prawns simmer in a tangy tomato-tamarind gravy

infused with curry leaves and coconut oil.

🌶️ Spice Level: 🌶️🌶️ Medium
⏱️ Prep Time: 15 minutes
🍲 Cook Time: 25 minutes
🍽️ Serves: 4

📊Calories: ~240 per serving

🐟 The Sea Sings Spice

🌿 Introduction

Along the western coast of India, seafood and spice have always shared the same kitchen.

This simple Mangalorean-style prawn curry brings together juicy prawns, shallots, tamarind,

curry leaves, and warming spices into a comforting everyday meal.

The gravy is light yet flavorful, allowing the sweetness of the prawns to shine

while the tamarind adds a gentle coastal tang.

Whether served with steamed rice or neer dosa, it is the kind of meal that tastes of home,

sea breeze, and family lunches gathered around the table.

“Simple ingredients. Coastal flavors. A curry that lets the prawns do the talking.”

Mangalorean Prawn Curry

(Coastal Prawn Curry with Tamarind)

Photo by Stirred By Spice

📝 Ingredients

🍤 For the Curry

  • 250 g prawns, cleaned and deveined

  • 6–7 shallots, sliced

  • ¼ tsp fenugreek seeds

  • 1 tbsp coconut oil

  • 2 sprigs curry leaves

  • 2 green chilies, slit

  • 1 tbsp coriander leaves, chopped

  • Salt, to taste

  • Water, as needed

🌶️ To Grind

  • 1 medium tomato

  • 1½ tsp red chili powder

  • ½ tsp turmeric powder

  • Lemon-sized tamarind

  • 1 tsp ginger

  • 3 garlic cloves

🍽️ Instructions

  • Step 1 — Prepare the Masala

    Grind the tomato, tamarind, ginger, garlic, turmeric powder, and red chili powder into a smooth paste.

    Set aside.

  • Step 2 — Build the Base

    Heat coconut oil in a pan.

    Add fenugreek seeds and allow them to become fragrant.

    Add curry leaves and sliced shallots.

    Sauté until the shallots soften and turn lightly golden.

  • Step 3 —Cook the Masala

    Add the prepared spice paste to the pan.

    Cook on medium heat until the raw aroma disappears and the mixture thickens slightly.

  • Step 4 — Simmer the Gravy

    Add water to achieve your preferred curry consistency.

    Season with salt.

    Bring the gravy to a gentle boil.

  • Step 5 — Cook the Prawns

    Add the cleaned prawns to the simmering gravy.

    Cook for 4–5 minutes until the prawns turn pink and are just cooked through.

    Avoid overcooking.

  • Step 6 — Finish & Serve

    Sprinkle with chopped coriander leaves.

    Serve hot with steamed rice, neer dosa, appam, or crusty bread.


🧡 Curious what tools I use in my everyday kitchen?


You can find my trusted cookware and appliances here → My Kitchen Resources

🍷 Optional Serving Notes

Serve alongside:

Steamed rice

Neer dosa

Appam

Semigae/Idiyappam

Red rice

Simple vegetable poriyal

For the Curious Home Cook

Spices are more than heat or color — they’re the quiet backbone of everyday Indian cooking.


Used with care, they bring warmth, balance, and depth to even the simplest meals.

If you’ve ever wondered why certain spices are paired together, or how masalas shape flavor without overwhelming it,

I’ve gathered those foundations into a gentle, practical guide.

👉 Explore the Indian Spices & Masala Guide

💬 Soulful Note

The sea has always shaped the food of the Mangalorean coast.

A simple prawn curry like this reminds us that some of the most memorable meals

are not elaborate feasts, but everyday dishes shared with family,

rice on the plate, and stories around the table.

📚 Cook’s Wisdom / FAQs

👩‍🍳Cook's Wisdom:

  • Prawns cook quickly and continue cooking in the residual heat. Turn off the heat as soon as they are done.

  • Fenugreek seeds add a subtle coastal bitterness that balances the tang of tamarind beautifully.

  • Fresh curry leaves make a noticeable difference to the final flavor.

💡Helpful Tips

✨ Use medium-sized prawns for the best balance of flavor and texture.

✨ Adjust the amount of water depending on whether you prefer a thicker or lighter curry.

✨ Freshly squeezed tamarind pulp gives the most authentic flavor.

✨ This curry tastes even better after resting for 15–20 minutes before serving.

❓FAQ

  • Can I use frozen prawns?

    Yes. Thaw completely and pat dry before cooking.

  • Can I make this curry ahead of time?

    Yes, but add the prawns shortly before serving for the best texture.

  • What can I use instead of tamarind?

    A small amount of kokum or a squeeze of lime can be used, though tamarind provides the traditional flavor.

  • Can I make it spicier?

    Absolutely. Increase the red chili powder or add extra green chilies.

📊 Nutrition (Per Serving — Approx.)

  • Calories 240 kcal

  • Protein 24 g

  • Carb- 8 g

  • Fat-12 g

  • Fiber: 2 g

🍳 Helpful Kitchen Equipment

The right kitchen tools make everyday cooking smoother and more enjoyable. These are the essentials I regularly use in my kitchen for preparing Indian meals with ease.

• Pressure Cooker / Instant Pot – Perfect for cooking rice dishes, lentils, and one-pot meals quickly while preserving flavor and texture.

• High-Speed Blender – Ideal for chutneys, spice pastes, and smooth gravies that form the base of many Indian recipes.

• Stainless Steel Kadai – A versatile pan for sautéing spices, simmering curries, and building deep layered flavors.

You can find all my everyday kitchen essentials on my Kitchen Resources page here →

If You’d Like to Go Deeper..

Many of the dishes on this page are built on quiet spice knowledge —

the kind learned slowly, through observation, repetition, and care.

If you’d like a deeper understanding of Indian spices and everyday masalas —

how to choose them, use them, and build confidence over time —

you may enjoy the guide I’ve created alongside this kitchen.

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🍃🌶🍃 The Bottom Line

This Mangalorean Prawn Curry is coastal comfort in its simplest form—

sweet prawns, warming spices, tangy tamarind,

and the unmistakable aroma of curry leaves coming together in one nourishing bowl.

Looking for more gentle summer meals?

Explore my June Seasonal Produce Guide

for seasonal South Indian cooking inspiration 🌿

🧡 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty — cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart — where simple ingredients and warm flavors turn everyday meals into moments of connection.

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Share your thoughts using the form below — I read every message.

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Some links on this page are affiliate links. As an Amazon Associate,

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I only recommend tools I personally use and trust in my own kitchen.

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