Prawns Curry, Kerala Style
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
This Kerala-style prawns curry features marinated prawns in a rich coconut milk gravy, enhanced with Indian spices, onions, and tomatoes, perfect with steamed rice.
Ingredients
Units
Scale
- 1 pound prawns, cleaned and deveined
- 1 tablespoon ginger garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon pepper powder
- Salt, to taste
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 cup coconut milk
- 1 sprig curry leaves
- 2 green chilies, slit
- 1 tablespoon lemon juice
Instructions
- Marinate the prawns with ginger garlic paste, coriander powder, garam masala powder, red chilli powder, turmeric powder, pepper powder, and salt. Refrigerate for 1 hour.
- Heat coconut oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. When they start to splutter, add sliced onions and sauté until they are soft and translucent.
- Add chopped tomatoes and cook until they are soft and the oil begins to separate from the mixture.
- Add the marinated prawns to the pan and cook for 5-7 minutes until they turn pink and are cooked through.
- Pour in the coconut milk, add curry leaves and green chilies, and simmer for another 5 minutes, allowing the flavors to meld together.
- Finish with lemon juice, stir well, and adjust salt to taste. Serve hot with steamed rice.
Notes
For a spicier curry, increase the amount of red chilli powder or add more green chilies. You can substitute prawns with shrimp if preferred. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 25
- Carbohydrates: 10
- Fiber: 3
- Protein: 25
- Cholesterol: 150
Excellent recipie
Can the prawns be mashed and added back to the curry rather than leaving the prawns as a garnish?
Good recipe
Thanks Anita this tasted great!
I didnt have any tamarind but I added lime for sourness and used dried fenugreek leaves instead of the seeds for the same reason. I was really impressed!
Next time I want to try it with the tamarind
:-)
Firstly Let me know what do I do with the 1 chopped Onion. Secondly Please add Tomato in the list of Ingredients. Last but not the least….kindly add how much water to add. With only 1/2 cup of coconut water what gravy can you expect.
You wasted my Rs. 200 Prawns. Kindly re-type with changes or delete the reciepy.
Hey Emily,
The second item on the gravy list is one medium chopped tomato.
Thanks,
Anita
Looks and sounds delicious! Can you confirm what the second item on the Gravy Ingredients list is also onions? TIA