This quick prawn curry is the perfect blend of spicy, fresh and creamy. And it takes minutes to make – just a matter of mixing together some fresh and dried spices, then a quick saute, add the coconut cream and prawns and you’re done. You could substitute the prawns for a firm flesh fish if you prefer.
Kerala Style Prawn Curry
Print RecipeIngredients
- 1 kg large green prawns, peeled, heads and tails reserved
- 1 large onion, finely sliced
- 2 garlic cloves, finely sliced
- 50g ginger finely chopped
- 1 long red chilli, sliced
- 3 sprigs fresh or dried curry leaves
- 2 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 4 tbs coconut oil or ghee or vegetable oil
- 400ml coconut cream
- 100ml prawn stock
- The Spice Paste
- 2 tbs Tamarind puree
- 1/2 tsp ground turmeric ( or 1 tbs fresh grated)
- 1 tbs ground coriander
- 1 tbs ground cumin
- 1 tsp cayenne pepper
- To Serve
- juice 1 lime
- fresh coriander
- sliced red chilli
- fried fresh curry leaves
- Serve with steamed jasmin rice and naan bread.
Instructions
For the spice paste
Mix the spice paste ingredients together and blend with 100ml warm water.
For the prawn stock. Place the reserved prawn heads and tails in a saucepan, cover with water. Bring to the boil, then reduce heat. Cover and simmer for 15 minutes. Strain through a fine sieve lined with muslin or a new Chux towel.
For the Curry
Heat the oil in a large heavy-based pan over medium heat and fry the mustard and fenugreek seeds until they start to pop - this releases their flavour into the oil. Add the curry leaves and cook for a minute or so.
Add the onion, garlic, ginger and chilli and cook until softened.
Mix in the prepared spice paste, cook until fragrant, about 1 -2 minutes.
Stir in the coconut cream, prawn stock and prawns and simmer until the prawns are just cooked through ( 3-4 minutes)
Season to taste with lime juice. Garnish with fresh coriander, chilli and crisp fried curry leaves.
