Prawns Curry – Kerala Style
Recipe Summary
- This recipe features a delicious Kerala-style prawns curry, cooked with a rich blend of aromatic spices, shallots, coconut, and Malabar tamarind. It's a flavorful and tangy dish perfect to be served with rice.
All Ingredients - Main Ingredients
- Coconut oil 4 tbsp
- Mustard seeds 1/2 tsp
- Fenugreek seeds Pinch
- Curry leaves Few
- Sliced shallots 20
- Salt To taste
- Sliced coconut 1/4 cup
- Chilli 2 pieces
- Turmeric powder 1/4 tsp
- Ginger crushed 1/2 piece
- Garlic cloves 15
- Kashmiri chilli powder 2 tsp
- Coriander powder 1 tbsp
- Pepper powder 1 tsp
- Cumin powder Pinch
- Small tomatoes 2
- Malabar tamarind (kudam puli) 1/2 piece
- Hot water 1 cup
- Prawns 300 g
Tools You'll Need
- Pot
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Heat Oil and Temper Spices
Heat coconut oil in a pot. Once hot, add 1/2 tsp mustard seeds and let them splutter. Then add a pinch of fenugreek seeds and a few curry leaves, stirring until fragrant.
Step 2: Sauté Aromatics and Coconut
Add 20 sliced shallots to the pot and sauté until they turn light golden brown, about . Add salt to taste, 1/4 cup sliced coconut, 2 pieces of chilli, 15 cloves of garlic, and 1/2 piece of crushed ginger. Continue to sauté for another until the shallots are well browned and the coconut is lightly toasted.
Step 3: Add Spices and Tomatoes
Stir in 1/4 tsp turmeric powder, 2 tsp Kashmiri chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, and a pinch of cumin powder. Sauté the spices for about until aromatic. Then add 2 small chopped tomatoes and cook, stirring occasionally, until the tomatoes soften and the mixture forms a thick paste, about .
Step 4: Add Tamarind and Water
Add 1/2 piece of Malabar tamarind (kudam puli) to the mixture. Pour in 1 cup of hot water and stir well. Bring the curry to a gentle boil.
Step 5: Cook Prawns
Carefully add the prawns to the boiling curry. Stir gently to combine. Cover the pot with a lid and let it simmer for , or until the prawns are cooked through and tender.
Step 6: Finish and Serve
Uncover the pot and give the curry a final stir. Drizzle a little more coconut oil over the top for added flavor. Serve the hot prawns curry with rice.
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