Ingredients

  • Serves 3-4 people
  • 1 kg fresh prawns (deveined and head removed, leave the tail intact)

  • 2 tbsp chili powder

  • 2 tbsp coconut oil

  • 1 tbsp ginger (crushed)

  • 1 tbsp garlic (crushed)

  • 10 shallots (cut into rings)

  • 1 lime-sized tamarind pulp (soaked in hot water)

  • 1 tsp mustard seeds

  • ½ tsp fenugreek seeds

  • 2 sprigs of curry leaves

  • ½ tsp turmeric powder

Kerala Prawn Curry
Recipe Courtesy of
Asian Food Network

Kerala Prawn Curry

{{totalReview}}
While every family in Kerala probably has their own version of making this spicy and sour red curry, this recipe offers a simple yet wholesome version that you can easily recreate in your own kitchen. Using fresh and juicy prawns as the main protein, this seafood variation adds a subtle sweetness to the fragrant curry which consists of a perfect blend of spices and aromatics. As with most Indian curries, this dish is best eaten with rice or flatbreads like naan, prata or chapati
  • Medium
  • 30 min
  • 30 min
  • 10 min
  • 1 steps
  • 14 Ingredients
  • Medium
  • 1 steps
  • 14 Ingredients
  • 30 min
  • 30 min
  • 10 min

Instructions

  1. Cook the prawn

    • Clean, devein prawns leaving the tail intact.
    • Crush the garlic and ginger coarsely, in a pestle and mortar.
    • Slice the shallots to thin rings.
    • Dilute chili powder with turmeric powder along with 2 tbsp water to a thick paste.
    • Heat coconut oil in an earthen pot or a pan, add in the mustards, let it splutter. Add in the curry leaves whole, followed by fenugreek seeds, crushed ginger and garlic.
    • Give it a quick toss.
    • Add in the chili paste. And mix it well.
    • Then use a spoon to press the tamarind pulp into the water, strain out the tamarind water from the pulp.
    • Add in the shallots. Stir for about 5 minutes. Add in the prawns. Season with salt
    Cook the prawn


Plate and Serve!

Garnish with fresh curry leaves.

Plate and Serve!
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    Ingredients
    • Serves 3-4 people
    • 1 kg fresh prawns (deveined and head removed, leave the tail intact)

    • 2 tbsp chili powder

    • 2 tbsp coconut oil

    • 1 tbsp ginger (crushed)

    • 1 tbsp garlic (crushed)

    • 10 shallots (cut into rings)

    • 1 lime-sized tamarind pulp (soaked in hot water)

    • 1 tsp mustard seeds

    • ½ tsp fenugreek seeds

    • 2 sprigs of curry leaves

    • ½ tsp turmeric powder

    Nutrition
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