Kerala prawn curry

Latest comments and suggestions

Results 1-20

• mrjamesedwardsmith

  2007-11-24 13:13:43.998419

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angela

  2007-11-30 16:04:46.864521

  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???

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mrjamesedwardsmith

  2007-12-27 20:22:59.414768

  mrjamesedwardsmith commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katiekoo

  2008-01-28 22:36:38.338807

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• food

  2008-02-09 00:44:25.965881

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Colin

  2008-02-19 18:53:40.219684

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yorkshire Bex

  2008-02-22 07:52:17.015618

  Yorkshire Bex commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Avacooks

  2008-03-03 12:59:00.452042

  Avacooks rated and commented on this recipe

  

  Spicy - but fantastic!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• buttonz80

  2008-03-27 14:26:38.304264

  buttonz80 commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Recipes

  2008-03-29 13:01:54.518138

  Recipes commented on this recipe

  Authentic, full of taste and a real family favourite!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynn

  2008-04-06 12:33:13.548504

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• coco11

  2008-04-08 13:20:14.832172

  coco11 commented on this recipe

  Any good Veggie curries ? this one looks so tasty

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jaime

  2008-04-14 16:33:44.709858

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EveryReasonTo

  2008-04-25 15:01:53.81677

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane

  2008-04-27 08:05:50.264338

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ritesh

  2008-05-11 17:32:13.79268

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Colin

  2008-06-06 14:26:35.265896

  Colin commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Constance

  2008-06-17 15:11:51.95314

  Constance commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fluffyblueberry

  2008-07-10 13:53:29.944843

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Constance

  2008-07-11 12:56:31.174923

  Constance commented on this recipe

  So fast, easy and delicious loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1326/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation 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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.