Kerala prawn curry

Kerala prawn curry

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(65 ratings)

Prep: 15 mins - 20 mins Cook: 15 mins


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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  • 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
    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 leaves, fresh or dried
  • ½ tsp turmeric



    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



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 150ml reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

To serve

  • a squeeze of lime



    The same shape, but smaller than…

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


  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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3rd Oct, 2012
Wowzers - this was HOT! Very very easy, very tasty. Yum Yum Yum - will definitley make again. I didn't have black mustard seeds so just used normal, and didn't have fenugreek seeds - just ground fenugreek, so maybe it didn't taste strictly like it should but it was so good. I am very suprised to see someone further above say this was bland and not spicy - my eyes were streaming! My chilli's must have been particularly hot. I did find it slightly lacking in seasoning so I added soy sauce for some saltiness (but I do love salty food)
25th Aug, 2012
This was FANTASTIC, TRUE! LOVED the ease and simplicity too! Would HIGHLY recommend people take the time and make, TRUE! Used black mustard seeds and for me added finely sliced chilli on top too! Thank you! Served it in a radicchio cup instead of rice, as is not on my lifestyle list to have or do! :)
10th Jul, 2012
Made this many times with homemade naan bread...gorgeous!!
11th Jun, 2012
I was disappointed by this curry. I found this very bland with no heat at all. I used the long red chillis. Not one I'll be making again :-(
23rd May, 2012
Oh yum - this is very delicious, I recommend serving it simply in a bowl with naan bread and no rice for a lovely mid-week meal!
8th May, 2012
Absolutely fab!
21st Mar, 2012
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.
18th Feb, 2012
19th Jan, 2012
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!
poisonivy73's picture
11th Jan, 2012
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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