Prawn Kofta Curry
Spiced prawn meatballs simmered in a fragrant curry sauce made from prawn shells and aromatic spices. A traditional Anglo-Indian dish featuring delicate seafood koftas in mustard oil.
Ingredients
- 30 whole prawns Large prawns, heads and shells on (About 1.5 lbs; use best quality available)
- 2 tablespoons Salt, for washing prawns
- 1 medium Onion, finely chopped (For kofta mixture)
- 1 whole Green chili, finely chopped (Adjust to taste)
- 2 tablespoons Fresh coriander leaves, chopped
- 0.5 teaspoon Garam masala (For kofta mixture)
- 1 teaspoon Salt (Plus more to taste)
- 0.5 cup Breadcrumbs, for coating
- 1 dessertspoon Coriander seeds, unroasted (About 2 teaspoons)
- 3 tablespoons Mustard oil (Good quality; can substitute vegetable oil)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (Adjust to taste)
- 0.5 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 whole Bay leaves
- 2 stalks Lemongrass blades (Bruised; remove before serving)
- 1 cup Water
More recipes using Prawns
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A traditional Malay-style curry featuring pointed gourds (pulwal) stuffed with spiced prawn mince and cooked in fragrant coconut milk gravy. This dish combines the delicate sweetness of prawns with aromatic spices and creamy coconut.
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Instructions
- 1Remove heads and shells from prawns, reserving them separately. Wash the prawn meat thoroughly with salt and water, then pat dry.
- 2Place the cleaned prawn meat in a food processor or mortar and pound to a smooth pulp. Transfer to a bowl.
- 3Add finely chopped onion, green chili, fresh coriander, garam masala, and salt to the prawn paste. Mix thoroughly until well combined.
- 4Shape the prawn mixture into small balls about 1.5 inches in diameter. Roll each ball in breadcrumbs to coat evenly. Set aside on a plate.
- 5Wash the reserved prawn heads and shells. Remove any hard shell pieces. Place in a mortar with the unroasted coriander seeds and bruise thoroughly to extract all the juices. Strain through a fine sieve, pressing to extract maximum liquid. Discard solids.
- 6Heat mustard oil in a large pan over medium heat. Add turmeric, chili powder, ground cumin, and ground coriander. Fry for 1 minute until fragrant. Add the strained prawn shell juice and fry for 2-3 minutes, stirring constantly.
- 7Add bay leaves and bruised lemongrass stalks to the pan. Stir for 30 seconds to release their fragrance.
- 8Carefully add the prawn koftas to the pan. Gently turn them to brown evenly on all sides, about 3-4 minutes total. Handle carefully to prevent breaking.
- 9Add salt to taste and 1 cup of water. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 12-15 minutes until the koftas are cooked through and the sauce has thickened slightly.
- 10Remove and discard the lemongrass stalks. Taste and adjust salt if needed. Serve hot with rice or bread.
