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
- 1 lb (450 g) prawns, cleaned and deveined
- 1 tbsp (15 ml) ginger garlic paste
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp pepper powder
- Salt, to taste
- 2 tbsp (30 ml) coconut oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 cup (240 ml) coconut milk
- 1 sprig curry leaves
- 2 green chilies, slit
- 1 tbsp (15 ml) 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
If You Liked This Recipe, You’ll Love These
- Kerala Style Grilled Sardines
- Chicken Khao Soi: Curry Noodle Soup
- Eggplant and Cauliflower Curry with Tofu
- Thai Green Curry Fish Soup
Frequently Asked Questions
Why marinate the prawns for a full hour before cooking?
The 1-hour marinade lets the ginger garlic paste and five ground spices (coriander, garam masala, red chilli, turmeric, pepper) penetrate the prawns’ flesh before they hit the hot oil. Without it, the spices primarily coat the surface rather than infusing the seafood.
What is the purpose of mustard seeds and fenugreek seeds at the start of cooking?
Tempering whole spices in hot oil is a foundational Kerala technique: the mustard seeds and fenugreek seeds are added to hot coconut oil and allowed to splutter, releasing their aromatic oils into the fat before any other ingredient goes in. This infused oil then carries that flavor through the entire curry. 
When does the coconut milk go in, and why not earlier?
Coconut milk goes in only after the marinated prawns have cooked for 5–7 minutes and turned pink. Adding it earlier would dilute the tomato-masala base before it has concentrated. The coconut milk then simmers for just 5 more minutes—long enough to meld but not so long that it breaks.
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