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Prawn Curry

Indulge in the rich tastes of Kerala with our classic Prawn Curry recipe! Discover the history, step-by-step preparation, and delicious flavor of this traditional South Indian cuisine. Perfect for four people, this culinary experience mixes aromatic spices and delicious prawns to create an amazing supper.
Prep Time20 minutes
Cook Time29 minutes
Course: Main Course
Cuisine: Indian
Keyword: Prawn Curry
Servings: 2
Calories: 300kcal

Equipment

  • 1 Large, heavy-bottomed pan
  • 1 Mixing bowls
  • 1 Wooden spatula
  • 1 Knife
  • 1 Cutting board
  • 1 Grinder or mortar and pestle 

Ingredients

  • - 500g fresh prawns cleaned and deveined
  • - 2 cups coconut milk
  • - 2 medium-sized onions finely chopped
  • - 2 tomatoes finely chopped
  • - 4 green chilies slit
  • - 1 sprig curry leaves
  • - 1-inch ginger grated
  • - 4 cloves garlic minced
  • - 1 teaspoon mustard seeds
  • - 1 teaspoon fenugreek seeds
  • - 1 teaspoon turmeric powder
  • - 2 tablespoons red chili powder
  • - 1 tablespoon coriander powder
  • - 1 tablespoon tamarind paste
  • - Salt to taste
  • - 3 tablespoons coconut oil

Notes

Step-by-Step Cooking Guide:

1. Prepare the Prawns:
- Clean and devein them.
- Marinate with turmeric powder and salt. Set aside for ten minutes.
2. Make the masala paste:
- In a mortar and pestle, combine grated ginger, chopped garlic, red chili powder, and coriander powder.
- Grind into a smooth paste.
3. Begin cooking:
- Heat coconut oil in a pan on medium heat.
- Combine mustard and fenugreek seeds. Allow them to sputter.
4. Sauté Aromatics:
- Sauté aromatics by adding chopped onions, green chilies, and curry leaves. Sauté the onions until they are golden brown.
5. Add Masala Paste:
- Add masala paste to the pan.
- Cook for 2-3 minutes while stirring continuously.
6. Incorporate Tomatoes:
- Cook chopped tomatoes until mushy and oil separates.
7. Add Coconut Milk:
- Bring to a medium simmer with coconut milk.
8. Add Marinated Prawns to Curry:
- Carefully incorporate the marinated prawns into the curry. Cook the prawns until they become opaque.
9. Add Tamarind Paste: 
- Stir in tamarind paste for a tangy flavor. Adjust the salt to your taste.
10. Finish with Coconut Oil: 
- Drizzle a tablespoon of coconut oil over the curry for a traditional Kerala flavor.
11. Serve Hot:
- Garnish with fresh curry leaves and serve with steaming rice or appam.