The trip to Maldives is something I cherish even now.. months after the visit….it was such a wonderful one! It’s the most serene and relaxing place on earth I’ve ever been to…till date at least. It won’t be long before we go back again. Talking about the trip to Maldives, the local cuisine was something which made the trip even better! I’m a spice lover and hence Maldivian cuisine appealed to me instantly!
So this time I tried to re-live a part of the trip by preparing something similar to the local Maldivian cuisine at home. That’s the wonderful part of cooking at home! You can prepare almost anything you crave for within minutes. I didn’t have all the ingredients required for the authentic Maldivian prawn curry so I tweaked the recipe and prepared it in my style and it was more than enough to satisfy my craving 🙂
I used fresh tiger prawns I had got from the wet market and added in some red pepper and spring onion as well to add colour to the dish. The dish had a very rich coconutty flavour with a nice blend of spices. It’s a very easy recipe and can be prepared for any occasion. So go ahead and kick-start this simple culinary tour 🙂
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Cooking oil – 1.5 tbsp (excludes the oil used for frying the prawns)
Tiger prawns – 400 g
Onion – 1 large, sliced
Red Pepper – 1, cut into cubes
Spring Onion – 1/2 cup, chopped
Bay Leaf – 1
Red Chili – 1 to 2, sliced from the middle
Tomato – 1 medium, chopped
Coconut cream – 1/4 to 1/2 cup
Maldivian curry powder – 2 tbsp (I mixed 2 kinds of Maldivian curry powder); you can find it in the supermarket or you can also use Indian curry powder as a substitute. Alternatively, you can make it fresh at home by dry roasting together coriander powder, cumin powder, fennel powder, chili powder, cinnamon powder, ground pepper and cardamom seeds in equal parts.
Ginger paste – 1 tbsp
Garlic – 2 tsp, finely chopped
Turmeric – 1 tsp
Paprika – 1 tsp
Water – 1/2 cup
Salt – to taste
Step 1: Wash the prawns and clean them properly. Add the turmeric, paprika, little salt and mix well with the prawn. Shallow fry the prawns and keep them aside.
Step 2: Heat the oil in a non-stick pan or U-shaped vessel. Add the bay leaf followed by the sliced onion and saute for a minute or so.
Step 3: Add the tomatoes and chopped garlic. Mix well and add in the red pepper, ginger paste and red chili. Cook for another 1 to 2 minutes and add the curry powder mixture. Mix well for another 2 minutes and add in the coconut cream. Stir in well. Add half cup of water, spring onion and cook for another few minutes until you have a thick creamy consistency (as per your preference). Add in salt as required.
Step 4: Now add the prawns to the curry mixture and give it a gentle stir. Be careful not to break the prawns. Transfer to a serving dish. I served the dish with some white rice and salad. You can choose to serve it with pilaf as well.
To print this recipe click here: Prawns in Maldivian Style
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