Kerala Prawn Curry Recipe | South Indian Coconut Milk Prawn Curry

April 14, 2016

60 minutes

medium

serves 1

INDIAN RECEIPE INTERNATIONAL CUISINE PRAWNS SHELLFISH The Recipes

This prawn curry recipe is a flavourful Kerala-style seafood curry made with fresh prawns, coconut milk, red onion, ginger, tomato, mustard seeds, fenugreek and warming spices. The curry begins with a traditional coconut oil tempering, followed by onions, chilli, turmeric and coriander powder to create a rich South Indian base.

Fresh prawns are added only towards the end so they remain soft and tender rather than becoming overcooked. The coconut milk gives this Kerala prawn curry a smooth, creamy consistency while the mustard seeds, fenugreek and ginger add the distinctive flavour associated with many South Indian recipes.

This coconut milk prawn curry is best served hot with steamed rice, appam, idiyappam or other South Indian breads.

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Ingredients

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	500g fresh king prawns
	2tbsp coconut oil
	¼ tsp fenugreek seeds
	½ tsp mustard seeds
	15 g fresh ginger, finely chopped
	1nos red onion, thinly sliced
	1nos green chilli, slit
	10leaves curry leaves
	1 tsp red chilli powder
	¼ tsp turmeric powder
	½ tsp coriander powder
	salt, or to taste
	200–250 ml prawn stock
	5tbsp coconut milk powde
	1 medium tomato

For the Prawn Stock

	Prawn shells and heads from the cleaned prawns
	300 ml water

Nutritional Information

–310 kcal Calorie

–28 g Protein

–14 g Carbohydrate

18 g Fat

–3 g Fiber

Directions

Heat the coconut oil

Heat about 2 tablespoons of coconut oil in a saucepan over medium heat. Add a few fenugreek seeds followed by a pinch of mustard seeds and allow them to sizzle. This traditional tempering forms the aromatic base of the Kerala prawn curry.

Add the chopped fresh ginger and sauté until it begins to turn lightly golden. Cooking the ginger in the flavoured coconut oil helps release its aroma into the South Indian prawn curry.

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Add onion and chilli & Ground spices

Add the sliced red onion and green chilli. Cook gently until the onion softens. Add curry leaves if using and reduce the heat

Add chilli powder, turmeric powder, coriander powder and salt. Cook over low heat for about 1 minute, stirring continuously so the spices do not burn.

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Add prawn stock

Pour in the prawn stock prepared from the shells and mix well. Allow the curry base to simmer for approximately 5 minutes so the seafood flavour develops.

Prawns simmering in coconut milk prawn curry with tomato and spices

Add the diluted coconut milk and stir gently. Simmer over low heat for around 1 minute. Avoid boiling too aggressively so the coconut milk remains smooth. This gives the coconut milk prawn curry its creamy Kerala-style sauce.

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Add tomato & Cook the prawns

Add the freshly diced tomato and cook over low heat for about 2 minutes. Taste the curry and adjust the salt if required.

Add the cleaned fresh prawns to the curry. Gently move the pan or stir carefully so the prawns are evenly coated without damaging them. Bring the curry briefly to a boil, then immediately reduce to a simmer

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Finish the curry

Cook for another 1–2 minutes, or until the prawns turn opaque, curl and are just cooked through. Switch off the heat and allow the Kerala style prawn curry to rest briefly so the flavours settle.

Kerala style prawn curry served in coconut milk sauce

Serve hot with rice, appam, idiyappam or another suitable South Indian accompaniment.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*