Kerala prawn curry

Prep: 15 mins - 20 mins Cook: 15 mins


Serves 2
Warm up the coldest day with a creamy coconut milk curry - it's got quite a kick!

Nutrition and extra info

Nutrition: per serving

  • kcal294
  • fat16g
  • saturates8g
  • carbs8g
  • sugars0g
  • fibre0g
  • protein31g
  • salt2.76g
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  • 2 red chilli 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
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tsp black mustard seed
  • ½ tsp fenugreek seeds
    Fenugreek seed

    Fenugreek seed

    fenn-you-greek seed

    A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…

  • 14 curry leaf, fresh or dried
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ tsp cracked black peppercorns
  • 250g jumbo prawns, leave some with their tails on if you like



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 150ml reduced-fat coconut milk

To serve

  • a squeeze of lime



    The same shape, but smaller than…

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


  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.

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Comments (106)

mmm_food's picture

Made this for the girlfriend and I and followed the recipe religiously.
After reading so many positive reviews, as curry lovers, we expected this to be a tasty dish but it was simply awful.
Complete waste of ingredients.
Perfect amount of spice but, the dish was completely lacking in flavour to the point where we both gave up after a few mouthfuls.
Entirely disappointed :(

kali_d's picture

So easy and tasty. Will make this one a regular!

shauhouzi's picture

really easy and restaurant class dish!

steve_withnell's picture

This was OK. It was hot but felt the flavour lacked depth, maybe something I didn't get quite right. I do like Keralan food, but this didn't quite do it for me. I followed the recipe to the letter and did not change or substitute items.

pixie21's picture

i've been keen to try this recipe for a while thinking it would be a dish that i would love. but me and my husband both agreed that it was really spicy (which we loved), but very bland. Which i thought was funny as it smelt great whilst cooking! And the kitchen stank for a week. Not a recipe I'll be doing again.

minijohn's picture

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

tracypickle's picture

Absolutely lovely

bruc044's picture

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

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

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

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

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

Nice, easy and quick. Very nice.

dancingbunny's picture

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

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

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's picture

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


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