Home
Recipes
Malabar prawns

Malabar prawns served on a plate

Malabar prawns

Name: Malabar prawns
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Indian
Ingredients: 400g raw king prawns; 2 tsp turmeric; 3-4 tsp Kashmiri chilli powder; 4 tsp lemon juice plus a squeeze; 40g ginger half peeled and grated, half finely sliced into matchsticks; 1 tbsp vegetable oil; 4 curry leaves; 2-4 green chillies halved and deseeded; 1 onion finely sliced; 1 tsp cracked black pepper; 40g fresh coconut grated; ½ small bunch coriander leaves only

Surender Mohan

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 12 mins

A star rating of 4.7 out of 5.17 ratingsRate

loading...

Make one of Kerala’s staple dishes – malabar prawns, a speciality of the South Indian coast. They're quick and easy to prepare and full of distinct flavours

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Bengali scotch eggs

A star rating of 4.3 out of 5.12 ratings

Old Delhi-style butter chicken

A star rating of 4.9 out of 5.117 ratings

Channa bhatura

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

400g raw king prawns
2 tsp turmeric
3-4 tsp Kashmiri chilli powder
4 tsp lemon juice

plus a squeeze
40g ginger

half peeled and grated, half finely sliced into matchsticks
1 tbsp vegetable oil
4 curry leaves
2-4 green chillies

halved and deseeded
1 onion

finely sliced
1 tsp cracked black pepper
40g fresh coconut

grated
½ small bunch coriander

leaves only

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal171
fat8g
saturates4g
carbs4g
sugars3g
fibre3g
protein19g
salt0.8g

Method

step 1

Rinse the prawns in cold water and pat dry. Toss them with the turmeric, chilli powder, lemon juice and grated ginger and set aside.
step 2

Heat the oil in a pan and add the curry leaves, chilli, sliced ginger and onion. Cook until translucent, about 10 mins, then add the black pepper.
step 3

Toss the prawns in with any marinade, and stir-fry until cooked, about 2 mins. Season if required and add a squeeze of lemon juice. Serve sprinkled with the coconut and coriander leaves.

ALSO DISCOVER

Bloody mary pepper prawns

Recipe from Good Food magazine, September 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.17 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now