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Kerala prawn curry

Kerala prawn curry

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A star rating of 4.2 out of 5.80 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 2

Warm up the coldest day with a creamy coconut milk curry - it's got quite a kick!

Nutrition: per serving
NutrientUnit
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
  • 2.5cm piece of fresh root ginger , peeled and chopped
  • 1 tbsp vegetable or sunflower oil
  • 1 tsp black mustard seed
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2003

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A star rating of 4.2 out of 5.80 ratings
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