Kerala prawn curry

Kerala prawn curry

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(57 ratings)

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Cooking time

Prep: 15 mins - 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

Warm up the coldest day with a creamy coconut milk curry - it's got quite a kick!

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
294
protein
31g
carbs
8g
fat
16g
saturates
8g
fibre
0g
sugar
0g
salt
2.76g

Ingredients

  • 2 red chillies split, cut into quarters lengthways and seeded
  • 1 small red onion, chopped
  • 2½ cm piece of fresh root ginger, peeled and chopped
  • 1 tbsp vegetable or sunflower oil
  • 1 tsp black mustard seed
  • 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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Method

  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.

Recipe from Good Food magazine, February 2003

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Comments

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mouly's picture

Hi ,you post is easy and I think tasty & healthy ,I must try it .Recipes.

heliotropic1's picture

This is the most repulsive curry I have ever made, watery, tasteless. My daughter opted for a pot noodle having taste tested it. I half expected to see the curry again later. I shan't be making this again, yuck!

annadunphy's picture

I made this last night and it's delicious! Couple of points - I added chopped cherry tomatoes and spinach and it was amazing. Also a pinch of sugar and it's nicer with full fat coconut milk. I couldn't find fenugreek seeds so I used ground fenugreek and it was fine.

bloomers72's picture
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A delicious and easy recipe which has become one of my standbys with frozen prawns and powdered coconut milk. Be sure to go easy on the mustard seeds as a little too many can make it bitter. If I can't be bothered to wash the food processor I often do it with hand chopped ingredients and the result is slightly different but just as good.

vani's picture

The prawn curry is very tasty. I have a comment to make about the recent trend in British media calling South Indian dishes as Kerala dishes. The curry you described here doesn't just belong to Kerala, many dishes which are called with the adjective' Kerala', whether it is soup, chicken curry, fish curry or many other dishes are also indigenous to other South Indian states . Recently I watched a cooking programme on the TV about making 'Kerala fish sauce', I must say, people in Tamil Nadu ,Andhra Pradhesh and Srilanka also make the sauce same way. It is only fair, these dishes should be called 'SouthIndian' rather than just 'Kerala''.

sanjala's picture

This was really disappointing. The result was a bland, watery curry. I would not attempt this again.

cshobbs's picture

Great! I found this very spicy but it tasted good.
As usual I substituted the red onion with a small red sweet pepper, as we don't like onion. I didn't need to add as much water to the paste (only about 1tbsp). I also used brown mustard seeds, dried curry leaves, fresh prawns (no juice!) and 160ml coconut milk - not reduced fat.
And my kitchen didn't stink the day after!

rumblingtum's picture

tasty to the max! plenty of ginger, garlic, chillies. be sure to use fish sauce for depth of flavour. mushrooms and peppers provided an extra boost of deliciousness.

jessicaferguson1988's picture

This recipe needs sugar & salt! I would recommend 1/2 teaspoon of brown sugar in the onion mix and 1/2 teaspoon of salt, to give it depth of flavour. Also I would recommend adding the coconut milk BEFORE the prawns, cooking it out for 20 mins and then adding the prawns right at the end for a few mins (otherwise they will go hard).

alvira's picture
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This recipe is a big favorite in our home. Never ceases to amuse my friends that I - an Indian who loves cooking homestyle dishes- use a BBC Good Food recipe. I don't care though. I love it - it is great!

vikki1912's picture

Gonna cook this 1 tonite (wish me luck!)

vikki1912's picture

You can buy mustard seeds in tesco, adsa and all other supermarkets

dorothyd's picture
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Something missing, but not sure what. Have had better curries, do not think I would use this again, even though it was tasty.

cbridgeman's picture
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This is hot but absolutely delicious! I would recommend it highly - 4 stars!

whiffmeister's picture

Easy, quick and the family loved it. Reduced the cracked black pepper as we have one spice averse member but added some mild red chillis to round out the flavour and it went down a treat

philinbrighton's picture
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Nice enough. I added just over half the chilli in and it was fine. I think it needed a bit of sweetness at the end so stirred a bit of sugar into the lime juice at the end. I'm not sure I'd do again.

delythbrown's picture
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Really really disappointing! Looks great on a plate but tastes really two dimensional. Definitely not worth seeking out all the ingredients like I did! Yes it is hot. But bland. And my kitchen is also still reeking 3 days later!

bigbrown's picture

A bit on the hot side for me, but I loved the texture. Next time I'll only put half a chilli in and maybe a dst spoon of yoghurt and a pinch of salt. I will use the same basic method to try out some other curries.

nehabatura's picture

This was really quick and easy to make! It's very hot, and flavourful, and my family loved it!

jenniferatkinson's picture
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Lovely!

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