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

    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

    Turmeric

    term-er-ik

    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
    Prawn

    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

    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, questions and tips

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haedir
10th May, 2016
Hmm, not as good as I'd hoped and I followed the recipe exactly. Chilli heat was good but zesty/lemony aspect was too harsh. Suggest more coconut milk, less lime and fenugreek for next time. Definitely bash the black peppercorns to bits as those which survived intact railroaded the whole balance of flavour. Will make again with adjustments.
warvik
26th Apr, 2016
5.05
Oh my word, this was delicious. I read the other comments before cooking and added a nice dollop of tomato puree and seasoned it well with both salt and pepper before serving. I also didn't bother de-seeding the chillies as we prefer our meals on the spicy side.
Annie Sabu
22nd Mar, 2016
It was a nice dish !!!! I added pinch of salt ....yummy
Experienced cur...
20th Dec, 2015
This is a fairly authentic recipe. I'd add a couple of sliced green chillies when frying the mustard and fenugreek seeds. I'd also add a chopped tomato for sourness to balance the sweetness of the coconut milk. At least one teaspoon of salt needs to be stirred in. The sauce must be fully cooked before the prawns are added. This is the case for all south Indian fish curries. First cook the sauce, then add the prepared fish, and bring it to the boil. Turn off the heat. The fish will cook in the hot sauce perfectly, if you use a cast iron pot.
KaylasCakes
5th Apr, 2015
2.55
Good basic recipe, but found it a little bland. Added some fish stock (I think chicken or veg would help too) just to give it more flavour and depth.
jul34es's picture
jul34es
4th Mar, 2015
5.05
Had this for tea tonight and it was very tasty and warmed us up
mouly
8th Jul, 2014
Hi ,you post is easy and I think tasty & healthy ,I must try it .Recipes.
heliotropic1
30th Mar, 2014
This is the most repulsive curry I have ever made, watery, tasteless. My daughter opted for a pot noodle having taste tested it. I half expected to see the curry again later. I shan't be making this again, yuck!
annadunphy
20th Feb, 2014
I made this last night and it's delicious! Couple of points - I added chopped cherry tomatoes and spinach and it was amazing. Also a pinch of sugar and it's nicer with full fat coconut milk. I couldn't find fenugreek seeds so I used ground fenugreek and it was fine.
bloomers72
26th Jan, 2014
4.05
A delicious and easy recipe which has become one of my standbys with frozen prawns and powdered coconut milk. Be sure to go easy on the mustard seeds as a little too many can make it bitter. If I can't be bothered to wash the food processor I often do it with hand chopped ingredients and the result is slightly different but just as good.

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