Kerala prawn curry

Kerala prawn curry

  • 1
  • 2
  • 3
  • 4
  • 5
(57 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
minijohn's picture

Gr8 easy recipe. I added slighty ripe green mango also. Thanks 4 d recipe

tracypickle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely lovely

bruc044's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Went down very well. Lot's of flavour and not overly spicy though I guess that's a matter of opinion and how hot the chilli's are that you use. Didn't have fenugreek seeds so made do with the ground version instead. Will definitely make again.

conatazz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I thought this was absolutely delicious, it is now one of my favourite curries. Made it for my neighbour and he thought it was lovely too, nice and hot!

lizmeres's picture

Really scrummy & super quick & easy!

ahteem's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quick, simple and delicious - gets a big thumbs up from me! I accidentally added too much coconut milk which diluted the spiciness so that could be another tip for people trying to make the dish a little milder. I'll be experimenting with chillies and pepper to vary the spiciness too (I like spicy dishes).

rachthecook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious. Fresh flavours- so much better than using curry paste from a jar. I didn't have any fenugreek seeds or curry leaves and I used non-black mustard seeds but it didn't taste like it lacked anything. I had to add quite a bit of sea salt at the end and the sauce was quite liquidy but I just put the curry in a bowl and the rice on a plate and ate it kind of like a soup. Anyway, a beautiful curry I will make again!

joanofarc67's picture

Absolutely fantastic! I bulked up the dish by putting in some quartered button mushrooms as I didn't have enough prawns, but apart from this it was to recipe. I bought 400ml tin of coconut milk (full fat - oops) and as the recipe only uses 150ml I used the rest as a substitute for some of the water used to cook the rice (adding 2 tsp sugar for a bit more sweetness) - this was for 6oz dried basmati rice. The sweetness of the coconut both in the curry and rice certainly tempered down the heat of the curry (which was borderline for hubby and 11 year old son, but just right for me!). Will definitely be doing this one again soon!

melanieg40's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely meal, wasnt as hot as I feared from reading other comments. Very hard as usual though to buy all the ingredients from one place and trying to find fenugreek seeds is a nightmare!!! But I have found an indian spice company on line who sell all kinds of stuff for a better price than the s/markets. Anyway, meal v easy to prepare and cook, but next time I will use uncooked prawns and marinade them a little prior to cooking, also I shall use more spice.... I can take a much hotter version of this with ease. Thanks GF

GuidoLondon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice, easy and quick. Very nice.

dancingbunny's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My boyfriend loved it so much he demanded I make it again the very next day! If anyone is using frozen prawns instead of fresh, make sure you drain off the melted ice properly or it will make your sauce watery, as I discovered the first time I made it!

jburton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

OK in the end i used Chicken breast cut into chunks, sliced Beef (as i had some left over from a roast) and King prawns. It was gorgeous, although i accidentally added too much Coconut milk but was still really nice. Will definitely make it again, only next time use the correct amount of Coconut milk as it was kinda runny (my fault).

jburton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Advice needed! i want to make this but would like to use Chicken breasts as i have them in the freezer that need usuing. I would cut them into chunks, also i would like to prepare this ahead and gently reheat when we are ready to eat, i would do this whilst cooking the rice, would all this be ok, can anyone help. x

Mike.Weston@Gmail.com's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this for tonight's dinner - and wow! I've tried a few curry prawn recipes, but think this is a clear winner. It's on the 'regulars' list as of now

rotterdam's picture

Absolutely superb, I have made this a few times, the only negative is that you have the aroma in your house for a few days!

kcanavan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum!

Made it to the recipe this time and it was great. Will add a little fresh tomato next time to give it some extra acidity.

Thanks Roopa!!

parisiansummer's picture

Loved this recipe. Like my curries hot so substituted 2 habaneros for the 2 red chillies. With the combination of the coconut milk it was delicious and warming. Will definitely make again.

shelleybobbins's picture

Absolutely delicious, have also made with 1 tsp harissa paste and 2 tbsp tandoori paste to substitute for the chillies and ginger as i ran out of fresh ginger and only habanero chillies left growing in the garden, stuck exactly to rest of recipe and it worked a treat...

soussweet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Chris, the fenugreek powder could be the problem as it has a bitter flavour. Try 1/4th of a teaspoon next time. Powder should be added to the coconut milk not the oil.
Also make sure you drop in the black mustard seeds when the oil is really hot and the seeds should crackle else they go bitter.
Use curry leaves, they are important.
Avoid the red chillies, I used half a deseeded green chilli instead of red chilies and it worked well. If you like it spicier or need some colour, red chilli powder can also be added to coconut milk (in addition to green chilli).
Taste while you cook, increase quantity of coconut milk if still seeming bitter. Good luck!

lowstar99's picture

Please can someone help me! I have tried this twice and everytime it has been so bitter it is almost inedible!

First time I thought it was curry leaves so second time i traded for Kafir lime leaves but that wasnt the problem. Could it be that I am using Fenugreek powder (1/2 teaspoon) instead of leaves? Do any of the spices go bitter with age? Black mustard seeds for example??

It looks and smells fantastic, I reduced the chilli slightly second time round!!

Just wish it tasted as good as it looks!! Very confused!!

Pages

Questions

Tips