Kerala Prawn Curry Recipe

Introduction

This Kerala prawn curry is a flavorful and aromatic dish that brings the vibrant spices of South India to your kitchen. Creamy coconut milk combined with fresh curry leaves and spices creates a comforting sauce perfect for pairing with steamed basmati rice.

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
• 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
• A squeeze of lime
• Chopped fresh coriander, plus a sprig or two
• Freshly boiled basmati rice, to serve

Instructions

1. Step 1: In a food processor, blitz the chillies, onion, and ginger with 3 tablespoons of water until you get a smoothish paste, scraping down the sides as needed.
2. Step 2: Heat the oil in a heavy pan or wok over medium heat. When hot, add the mustard seeds, fenugreek seeds, and curry leaves. They will start crackling and popping—fry for about 10 seconds.
3. Step 3: Add the onion paste to the pan, reduce the heat slightly, and cook for about 5 minutes without browning. If the paste starts to stick, splash in a bit of water to loosen it.
4. Step 4: Stir in the turmeric and cracked black peppercorns and cook for a few seconds to release their aroma.
5. Step 5: Add the prawns to the pan and pour in the coconut milk. Bring the mixture to a gentle simmer, stirring constantly. The sauce will turn a beautiful yellow color from the turmeric.
6. Step 6: Cook for 1 minute until the prawns are heated through and the curry is well combined. Squeeze over some lime juice for brightness.
7. Step 7: Garnish with chopped fresh coriander and a sprig or two. Serve hot with freshly boiled basmati rice.

Tips & Variations

• Use fresh curry leaves for the most authentic flavor, but dried leaves work well in a pinch.
• Adjust the number of chillies according to your heat preference, or leave seeds in for extra spice.
• For a richer curry, swap reduced-fat coconut milk with full-fat coconut milk.
• Try adding chopped tomatoes with the spices for a tangier variation.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy consistency. Avoid overcooking the prawns during reheating to keep them tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns can be used. Thaw them completely before cooking to ensure even cooking and the best texture.

What can I substitute if I don’t have fenugreek seeds?

If you don’t have fenugreek seeds, you can leave them out or substitute with a small pinch of mustard powder to maintain some depth in the spice profile.

Kerala Prawn Curry Recipe

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★★★★★

4.7 from 73 reviews

• Author: Ben
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

Kerala prawn curry is a flavorful South Indian dish featuring jumbo prawns cooked in a fragrant blend of spices, mustard and fenugreek seeds, curry leaves, and reduced-fat coconut milk. This mildly spicy curry is complemented with fresh lime and coriander, making it a perfect accompaniment to steamed basmati rice.

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Ingredients

Scale 1x2x3x

Spice Paste

• 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
• 3 tbsp water (for blitzing)

Spices and Seeds

• 1 tsp black mustard seed
• ½ tsp fenugreek seeds
• 14 curry leaves, fresh or dried
• ½ tsp turmeric powder
• ½ tsp cracked black peppercorns

Main Ingredients

• 1 tbsp vegetable or sunflower oil
• 250g jumbo prawns, leave some with tails on if desired
• 150ml reduced-fat coconut milk
• A squeeze of lime juice
• Chopped fresh coriander, plus a sprig or two for garnish
• Freshly boiled basmati rice, to serve

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Instructions

1. Prepare the spice paste: In a food processor, blitz the red chillies, chopped red onion, and peeled chopped ginger with 3 tablespoons of water until you get a smoothish paste. Scrape down the sides as needed to ensure everything is blended evenly.
2. Heat the oil and temper the spices: Heat the vegetable oil in a heavy pan or wok until hot. Add the black mustard seeds, fenugreek seeds, and curry leaves. They will begin to crackle and pop—fry them for about 10 seconds to release their aromas.
3. Cook the onion paste: Add the prepared onion and chilli paste to the pan. Turn the heat down slightly and cook the paste without allowing it to color for about 5 minutes, stirring occasionally. If the paste starts to stick or catch on the bottom, splash in a little water to loosen it.
4. Add turmeric and peppercorns: Stir in the turmeric powder and cracked black peppercorns, cooking for a few seconds to toast the spices gently and enhance their flavor.
5. Cook the prawns: Add the jumbo prawns to the pan and stir to coat them in the spice mixture. Pour in the reduced-fat coconut milk and bring everything to a gentle simmer, stirring continuously. The coconut milk will turn a vibrant yellow from the turmeric.
6. Simmer and finish: Cook the curry for about 1 minute until the prawns are heated through and cooked but still tender. Remove from heat, squeeze over a little fresh lime juice, and sprinkle with chopped fresh coriander along with a few sprigs for garnish.
7. Serve: Serve the Kerala prawn curry hot, accompanied by freshly boiled basmati rice for a complete and satisfying meal.

Notes

• To adjust heat, modify the number of red chillies or keep some seeds for more spice.
• Using jumbo prawns with tails on can add extra texture and presentation appeal.
• If you do not have fresh curry leaves, dried can be used but fresh is preferred for authentic flavor.
• Reduced-fat coconut milk keeps the dish lighter without compromising creaminess.
• Splashing water while cooking the paste helps prevent burning and sticking.
• Serve immediately for best flavor and texture; prawns can become tough if overcooked.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Seafood Curry
• Method: Stovetop
• Cuisine: South Indian

Keywords: Kerala prawn curry, South Indian prawn curry, coconut prawn curry, seafood curry, spicy prawn recipe