Prawn Mulaku curry



  1. Prawns -250 grams
  2. Coconut oil – 1 tbsp. + 1 tbsp.;divided
  3. Shallots – 1/2 cup; thinly sliced
  4. Greenchilli – 2 numbers; slit
  5. Curry leaves – a few
  6. Garlic – 2 big cloves; chopped
  7. Ginger – 1/2 tbsp; julienne
  8. Turmeric powder – 1/4 tsp.
  9. Kashmiri dry red chillies – 24 numbers or 50 grams; soaked in hot water for 3-4 hours, deseeded and ground to a smooth paste
  10. Gamboge – 2 medium pieces soaked in 1/2 cup of hot water
  11. Water – 1 cup
  12. Powdered fenugreek – 1/4 tsp.
  13. Salt to taste


  1. Heat 1 tbsp. of coconut oil in a manchatti. Add the sliced shallots, greenchillies, curry leaves, garlic and ginger. Fry till golden brown in colour. Add the turmeric powder and cook for a minute on low heat.
  2. Stir in the chilli paste and cook for 5 minutes on low heat till the oil starts to separate.
  3. Add the gamboge along with the water it was soaked in, water, salt and fenugreek powder and bring the mixture to a rolling boil.
  4. Add the prawns and cover cook on low heat for 20 minutes.
  5. Finally add 1 tbsp. of coconut oil and a few curry leaves and remove from heat.
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