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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dawnys
28th Nov, 2011
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!!
jvieira
30th Oct, 2011
5.05
very tasty
mmm_food
14th Oct, 2011
1.05
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 :(
kali_d
30th Aug, 2011
5.05
So easy and tasty. Will make this one a regular!
shauhouzi
12th Jul, 2011
5.05
really easy and restaurant class dish!
steve_withnell
18th Jun, 2011
3.05
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.
pixie21
4th Jun, 2011
2.05
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.
minijohn
27th Apr, 2011
Gr8 easy recipe. I added slighty ripe green mango also. Thanks 4 d recipe
tracypickle
25th Apr, 2011
5.05
Absolutely lovely
bruc044
7th Apr, 2011
5.05
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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