Keralan Prawn Curry

This Keralan Prawn Curry is perfect if you’re looking a for something a little more extravagant than the usual weekday meal. With minimal preparation and a short cooking time, you’ll have this curry ready within 30 minutes.

It’s made with aromatic, south Indian flavours from Kerala where seafood, coconut and spices are in abundance. I had my first Keralan Prawn Curry when I visited Kerala in 2014 for my brother’s wedding. I still remember the humungous, succulent prawns in a flavoursome coconut curry sauce. It was delicately flavoured with coconut milk and a variety of spices. Following my love for the curry, I constructed this receipe on the back of it; I hope you enjoy it as much as we do.

If you’re anything like me, have the naans or parathas at the ready to mop up the excess sauce; it’s simply too moorish. I took spoonfuls with my aloo parathas even before I had begun my dinner.

Keralan Prawn Curry

A fragrant and creamy coconut curry with plump jumbo king prawns, delightful!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Equipment

• 1 Blender

Ingredients

  

For the paste:

• 1/2 Onion
• 10 g Ginger
• 5 cloves Garlic
• 2 tbsp Desicated coconut
• 1 tsp Black peppercorns
• 1 tsp Coriander seeds
• 2 Red chillies
• 5 g Fresh coriander
• 5 tbsp Coconut milk (from 400ml Coconut Milk can)

For the sauce:

• 10 Curry leaves
• 1 Cinnamon stick
• 1 tsp Mustard seeds
• 1/2 Onion (finely chopped)
• 2 Tomatoes (blended)
• 3/4 tsp Salt
• 1/3 tsp Turmeric powder
• 1 tsp Garam masala
• 400 ml Coconut milk (tin)
• 500 g Jumbo king prawns

Instructions

 

• In a blender add the ingredients for the paste: 1/2 onion, ginger, garlic, desicated coconut, peppercorns, coriander seeds, red chillies, fresh coriander, 5 tbs coconut milk and blend until you get a smooth paste.
• In a large pan temper the whole spices: cinnamon stick, mustard seeds and curry leaves in 2 tbsp hot oil for 1 minute.
• Finely dice 1/2 onion and fry until soft and golden brown.
• Add the paste and cook for 2 minutes.
• Mix in the turmeric powder, garam masala, salt and stir in for 1 minute.
• Add the blended tomatoes and cook for a further 5 minutes.
• Once the oil starts to split from the paste, add the coconut milk and give it a stir.
• Mix in the prawns and cook with lid on for 5 minutes or until Prawns are cooked.
• Garnish with fresh coriander.

Keyword Keralan Prawn Curry

If you enjoyed this recipe and thinking about other coconut curries, why not try the Goan Fish Curry or Coconut Fish curry.