Kerala prawn curry

Kerala prawn curry

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(60 ratings)

Prep: 15 mins - 20 mins Cook: 15 mins

Easy

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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Ingredients

  • 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

    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

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

    Prawn

    praw-n

    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

    Lime

    ly-m

    The same shape, but smaller than…

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

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.

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Comments (106)

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
3

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
3

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
5

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
2

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!

fluffyblueberry's picture
5

This was so easy and absolutely delicious. I couldn't find black mustard seeds either - but no matter! It still tasted great.

clovelly1's picture

Quick & easy, looks glorious and tastes divine!

I could have eaten more though...

blazer-glory's picture

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

rlkhadse's picture

I tried it, it's quick to cook and is very tasty. One serving tip: Rice should not be sticky.

janemathieson001's picture

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.

everyreasonto's picture
4

Very nice, think ill put a bit less chilli in next time, even though i do like spicy food.

jaime_mortimer's picture

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.

coco11's picture

Any good Veggie curries ?

this one looks so tasty

lynnfirth's picture

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.

sprocket's picture

Authentic, full of taste and a real family favourite!

buttonz80's picture

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

avanti's picture
5

Spicy - but fantastic!

bexhep's picture

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

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