Kerala prawn curry

Kerala prawn curry

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(61 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 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

    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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jocjoc
11th Jun, 2012
2.05
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 :-(
ladynellington
23rd May, 2012
5.05
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!
tahopkins
8th May, 2012
5.05
Absolutely fab!
pajohudson
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.
susipetherick
18th Feb, 2012
Delicous
joanark
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
poisonivy73
11th Jan, 2012
5.05
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.
eva_anita
10th Jan, 2012
3.05
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!
carprarue
2nd Jan, 2012
5.05
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!
smariec
12th Dec, 2011
2.05
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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