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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
