Kerala prawn curry

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• Kim

  13 July 2008

  Kim rated and commented on this recipe

  

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

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• belline

  15 August 2008

  belline rated and commented on this recipe

  

  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.

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• maartje

  13 September 2008

  maartje commented on this recipe

  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.

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• littleegg

  15 October 2008

  littleegg rated this recipe

  

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• maartje

  25 October 2008

  maartje rated and commented on this recipe

  

  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

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• Colin

  29 October 2008

  Colin commented on this recipe

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

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• Colin

  17 November 2008

  Colin commented on this recipe

  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!! :(

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• hungrymunkey

  24 November 2008

  hungrymunkey commented on this recipe

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

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• Clonjess

  09 December 2008

  Clonjess commented on this recipe

  is it cooked or raw prawns that you use?

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• Looby E

  05 January 2009

  Looby E rated and commented on this recipe

  

  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.

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• Kedgeree

  14 January 2009

  Kedgeree rated and commented on this recipe

  

  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.

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• Lucy

  05 February 2009

  Lucy commented on this recipe

  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'.

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• Eager Ronny

  19 February 2009

  Eager Ronny rated and commented on this recipe

  

  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.

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• MrsI2b

  22 February 2009

  MrsI2b rated and commented on this recipe

  

  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!

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• luv2eat

  18 March 2009

  luv2eat commented on this recipe

  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!!

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• hellsk

  07 April 2009

  hellsk rated and commented on this recipe

  

  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

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• Farah H

  06 May 2009

  Farah H rated and commented on this recipe

  

  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!

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• Phil

  14 June 2009

  Phil commented on this recipe

  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

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• Anna Barry

  21 June 2009

  Anna Barry rated and commented on this recipe

  

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

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• Madeleine

  22 June 2009

  Madeleine rated and commented on this recipe

  

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

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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

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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

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