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 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