Kerala prawn curry

Kerala prawn curry

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(56 ratings)

By

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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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madeleine79's picture
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Really loved it. Very subtle, hardly any heat. Everyone loved it but the house stank for days afterwards!

annabarry's picture
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I loved it. Just the right amount of heat and not too heavy yet very satisfying.

philscholes's picture

Fantastic authentic tasting curry. Don't worry about the crushed pepper but definitely get curry leaves, they are essential to the character of the dish.

Outstanding and really easy

iambatman's picture
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After all the positive reviews, I thought I would try this and it was surprisingly bland! It was quick and easy though, and after adding heaps more other spices and salts (cumin, curry powder, garam masala, veg stock and some others I had on hand but can't remember) it was super yummy!

hellsheaven's picture
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This is nice and quick and easy to do. For anyone having trouble getting hold of the spices - ehad to waitrose, they have a fantastic selection there

germania's picture

A quick easy and delicious recipe. Accidentally picked up a bag of kaffir lime leaves instead of the curry leaves from the asian grocer, but used them anyway and it still tasted fine.

Will definitely be making this one again. I have to, as the bag of black mustard seeds was so large (but still dirt cheap) that I don't want to waste them!!

mrsi2b's picture
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This was very tasty but very hot! I'll make it again but I'll only use one chilli next time - one of my dinner guests complained that it was hot it made her ears ache!

tornadruhn's picture
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Enjoyed this last night. Herself found it too hot (she always thinks thy're too hot). I found it a bit watery, so may use full-fat milk or coconut cream next time. Recommended.

lucy-iw's picture

Great recipe!
I did it slightly differently, adding the coconut milk before the prawns, the can be left if being cooked in advance without having to reheat/over cook the prawns.
Also good with desiccated coconut added before the milk.
Would advise not to double/triple (etc.) the curry leaves or the mustard seeds (but less so the the leaves) - either stick to single amount or add a few more, as this can make it taste a bit 'sour'.

susiem's picture
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I absolutely loved this! I did substitute Kafir lime leaves for curry leaves and was very pleased with the result. 2-3 leaves is plenty. Am now keen to find more Kerala recipes.

lelliott1323's picture
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Made this for "hubby" tonight as it was such a cold evening! It was delicious, would definately make this again - it was so quick and easy.

clonjess's picture

is it cooked or raw prawns that you use?

gr1jase's picture

Colin,
Chances are you are either under toasting or over toasting your spices. It's quite important to fry your seeds lightly.

blazer-glory's picture

Ive just tried making this and it came out tasting really bitter. Its odd because this is the second time Ive tried a curry recipe and that ALSO tasted really bitter, like it was loaded with lemon juice. What am I doing wrong? Am I using to much onion or ginger? Please help!! :(

blazer-glory's picture

I couldnt find fenugreek seeds, only power so I guess that will have to do.

maartjevdm's picture
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just made this and it's ok. I didn't think it was great. I didn't have any fenugreek so to give it a bit more flavour I added some corianderseeds which worked well. I also toasted a couple of pitabreads and made a veg raita with cucumber, cumin, pepper and fresh coriander. The pitabreads with some of the rice and curry and some raita were really nice. I didn't think it was really spicy, but then again I quite like spicy food so maybe if you're not used to chillies you will find it spicy

maartjevdm's picture
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I'll be trying this recipe, but I was wondering which vegetables would go well with it and at what point to put them in. As far as the black mustard seeds go, I'm from holland and we have lots of chinese and thai shops who sell spices, fresh fruit and vegetables from asia often for far less then in a deli or normal supermarket. I can't imagine they don't have stores like this in England so if you see one just walk in and have a look around you'll be amazed.

lindabyrne's picture
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Divine, I made this last Friday night.
As usual!! I added some extra vegetables and unfortuantely for me I added too much coconut milk but I won't make that mistake again. The flavour was incredible. I'll make this again and again, I'm thinking it might be nice with chicken also.

helloyouitsme's picture
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Personally I found this dish spicy but lacking flavour, so I added a lot more Indian Spices and salt to lift the taste.

clovelly1's picture

So fast, easy and delicious loved it!

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