Kerala prawn curry

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Results 61-80

• sarah_g

  09 January 2011

  sarah_g rated and commented on this recipe

  

  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!

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• Bruce

  07 April 2011

  Bruce rated and commented on this recipe

  

  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.

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• Tracy

  25 April 2011

  Tracy rated and commented on this recipe

  

  Absolutely lovely

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• foodie

  27 April 2011

  foodie commented on this recipe

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

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• LizzieB

  04 June 2011

  LizzieB rated and commented on this recipe

  

  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.

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• Steve

  18 June 2011

  Steve rated and commented on this recipe

  

  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.

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• yiching

  12 July 2011

  yiching rated and commented on this recipe

  

  really easy and restaurant class dish!

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• kali

  30 August 2011

  kali rated and commented on this recipe

  

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

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• Mmm_food

  14 October 2011

  Mmm_food rated and commented on this recipe

  

  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 :(

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• joe

  30 October 2011

  joe rated and commented on this recipe

  

  very tasty

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• PeachyBreeze

  14 November 2011

  PeachyBreeze rated this recipe

  

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• dawnys

  28 November 2011

  dawnys commented on this recipe

  I loved this curry! The only tweeking I did was to add a little sugar and I also left the seeds in the chilli as we like some heat. I couldn't get black mustard seeds either so just used ordinary mustard seeds. Will definately make again and again delicious!!

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• loveinmytummy

  12 December 2011

  loveinmytummy rated and commented on this recipe

  

  I also found that the spice was right but it did taste very bland. Not sure if I did something wrong?

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• foodie2012

  02 January 2012

  foodie2012 rated and commented on this recipe

  

  Great recipe and very easy! Would work well with coconut rice, and would leave the prawns after the coconut milk. They just need 3 minutes to cook, otherwise they shrink and you end up with dwarf prawns!

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• eva_anita

  10 January 2012

  eva_anita rated and commented on this recipe

  

  I live in India and we get red chillies that are really spicy here. 2 was definitely too many, I should have just added 1. Lime juice helped to reduce the hotness a bit. But the end all I could taste was fiery chilli and coconut milk, to me the curry lacked depth. Maybe because I'm used to the Indian way of cooking now where you add more spices and the taste is always seems more complex, richer. I thought I fried the spices enough but maybe I didn't hence it tasted flat to me. Any advice here? Also, 1 tbsp of oil is not enough I feel, if I look at the uploaded photo I am positive that the amount of oil used to prepare that dish was more. In short, it came out edible but I won't be making it again. I'll try some other recipes from here. Thanks!

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• PoisonIvy73

  11 January 2012

  PoisonIvy73 rated and commented on this recipe

  

  Easy, fast and delicious. I didn't have fenugreek seeds but substituted a couple of pinches of ground fenugreek and it worked perfectly well. Very nice with yoghurt drizzled over the top if you find it's a bit too spicy.

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• Joan Ark

  19 January 2012

  Joan Ark commented on this recipe

  This received top marks from the fussy hubby! I only used one red chilli. I marinated the prawns in salt, pepper, paprika, sweet chilli sauce and a tea spoon of vinegar for ten min. I added small amount of cumin powder, sweet chilli sauce and brown sugar when cooking as it was too sour for me. I did add the prawns and toss them for a bit but then removed them as the sauce had not thickened in time. I thickened the sauce on high then reduced to simmer and added the prawns in at the end with some chilli flakes and again adjusted with salt and sugar to taste. I did not add the lime or coriander. I left lid on for a few min and the prawns were just lovely and the sauce delicious!

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• Susi

  18 February 2012

  Susi commented on this recipe

  Delicous

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• Alex

  21 March 2012

  Alex commented on this recipe

  Quick Question. Im looking at cooking this next week, It may sound stupid but would using Full Fat Coconut Milk make it taste as nice/nicer or is it low fat for a reason? I'm my experience the low fat options may be better on the waist line but don't usually taste as good. Thanks.

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• Tracy

  08 May 2012

  Tracy rated and commented on this recipe

  

  Absolutely fab!

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http://www.bbcgoodfood.com/recipes/1326/

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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 31.0g, carbohydrate 8.0g, fat 16.0 g, saturated fat 8.0g, fibre 0.0g, salt 2.76 g

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