Kerala prawn curry

Recipe uploaded by

Roopa Gulati

6 ratings

Recipe by Roopa Gulati

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1. In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
2. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
3. Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

Per serving

294 kcalories, protein 31g, carbohydrate 8g, fat 16 g, saturated fat 8g, fibre 0g, salt 2.76 g

'I thought this would be mild - how wrong I was! It's really quick to make too, despite loads of ingredients.'

Latest comments and suggestions

Results 1-20

• mrjamesedwardsmith

  24 November 2007

  mrjamesedwardsmith commented on this recipe

  I tried to make a milder version for my missus, using green chillies and no peppercorns (shes not a fan of pepper). It was still too hot. I, on the other hand bloody loved it!

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• Angela

  30 November 2007

  Angela commented on this recipe

  This is really nice. We were worried it wouldnt be hot enough, but its lovely and tasty. Bit of advice though. If I am cooking it for 6 do I do 3x all the ingredients and as I have ground Fennugreek not seeds, how much should I use? Anyone???

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• mrjamesedwardsmith

  27 December 2007

  mrjamesedwardsmith commented on this recipe

  Sorry Angela, I'm a bit late. How did the curry go?:

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• Katiekoo

  28 January 2008

  Katiekoo rated and commented on this recipe

  

  This was hot. I left out the curry leaves it was still fantastic will be cooking this to death.

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• food

  09 February 2008

  food commented on this recipe

  The heat in this dish comes from the cracked black pepper, many people view pepper as a seasoning forgetting that it is in fact a very fiery spice, it is the main spice ingredient in Sri Lankan dishes, if you would like it milder just reduce the amount of cracked pepper.

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• Colin

  19 February 2008

  Colin commented on this recipe

  I can't find black mustard seeds any where. The only ones I can get are white. Does it matter?

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• Bex

  22 February 2008

  Bex commented on this recipe

  Barts do black mustard seeds, they can be found in the herbs and spices section in larger supermarkets.

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• Avacooks

  03 March 2008

  Avacooks rated and commented on this recipe

  

  Spicy - but fantastic!

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• buttonz80

  27 March 2008

  buttonz80 commented on this recipe

  I managed to find black mustard seeds at my local pakistani supermarket

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• Recipes

  29 March 2008

  Recipes commented on this recipe

  Authentic, full of taste and a real family favourite!

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• Lynn

  06 April 2008

  Lynn commented on this recipe

  Superb! My husband cooked it and he thought it was great as it was quick to do and one of the best curries he has had for a long time (he always says that about his own cooking)! Will certainly do it again and maybe try with chicken next time.

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• coco11

  08 April 2008

  coco11 commented on this recipe

  Any good Veggie curries ? this one looks so tasty

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• Jaime

  14 April 2008

  Jaime commented on this recipe

  Tried this over the weekend, it was really fresh and tasty. Will definitely be making this again. Was not as spicy as i was hoping.

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• EveryReasonTo

  25 April 2008

  EveryReasonTo rated and commented on this recipe

  

  Very nice, think ill put a bit less chilli in next time, even though i do like spicy food.

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• Jane

  27 April 2008

  Jane commented on this recipe

  This was delicious and 1 recipe that didn't need any tweaking, the spices balanced perfectly to give a hot but not overpowering flavour and the colour made it a feast for the eyes as well as the tastebuds... so easy that it would be one to do for friends too :) For anyone who does find it a little hot I would recommend a little yogurt on the side instead of messing about with the recipe.

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• Ritesh

  11 May 2008

  Ritesh commented on this recipe

  I tried it, it's quick to cook and is very tasty. One serving tip: Rice should not be sticky.

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• Colin

  06 June 2008

  Colin commented on this recipe

  Couldn't find black mustard seeds anywhere, eventually got them, amazingly, from Ebay! :)

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• Constance

  17 June 2008

  Constance commented on this recipe

  Quick & easy, looks glorious and tastes divine! I could have eaten more though...

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• fluffyblueberry

  10 July 2008

  fluffyblueberry rated and commented on this recipe

  

  This was so easy and absolutely delicious. I couldn't find black mustard seeds either - but no matter! It still tasted great.

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• Constance

  11 July 2008

  Constance commented on this recipe

  So fast, easy and delicious loved it!

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Ingredients

• 2 red chillies split, cut into quarters lengthways and seeded
• 1 small red onion , chopped
• 2.5cm piece of fresh root ginger , peeled and chopped
• 1 tbsp vegetable or sunflower oil
• 1 tsp black mustard seeds
• ½ tsp fenugreek seeds
• 14 curry leaves , fresh or dried
• ½ tsp turmeric
• ½ tsp cracked black peppercorns
• 250g jumbo prawns , leave some with their tails on if you like
• 150ml reduced-fat coconut milk

TO SERVE

• a squeeze of lime
• chopped fresh coriander , plus a sprig or two
• freshly boiled basmati rice

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 15 20 mins

Cook 15 mins

Ingredients

• 2 red chillies split, cut into quarters lengthways and seeded
• 1 small red onion , chopped
• 2.5cm piece of fresh root ginger , peeled and chopped
• 1 tbsp vegetable or sunflower oil
• 1 tsp black mustard seeds
• ½ tsp fenugreek seeds
• 14 curry leaves , fresh or dried
• ½ tsp turmeric
• ½ tsp cracked black peppercorns
• 250g jumbo prawns , leave some with their tails on if you like
• 150ml reduced-fat coconut milk

TO SERVE

• a squeeze of lime
• chopped fresh coriander , plus a sprig or two
• freshly boiled basmati rice

Per serving

294 kcalories, protein 31g, carbohydrate 8g, fat 16 g, saturated fat 8g, fibre 0g, salt 2.76 g

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