Keralan-Inspired Prawn Curry

Craving a meal that’s rich in flavor, fragrant, and deeply satisfying? This Keralan-inspired prawn curry is just what you need. Succulent prawns are simmered in a spiced coconut-based sauce, infused with aromatic curry leaves, mustard seeds, and tamarind for a perfect balance of heat and tang. Paired with fluffy basmati rice, this dish is a vibrant addition to your recipe collection.

⏰ Prep Time: 15 minutes Cook Time: 25 minutes

Ingredients

• 2 banana shallots, sliced
• 30g ginger, sliced
• 4 cloves garlic, minced
• 1 green chilli, sliced
• 4 tomatoes, chopped
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 15 curry leaves
• 1 tsp Kashmiri chilli powder
• 1 tsp turmeric
• 1 tsp ground coriander
• 2 tbsp tamarind paste
• 350g king prawns
• 250g basmati rice
• Coconut oil
• Salt and pepper, to taste
  

Tools needed

• Large pan or wok
• Saucepan
• Cutting board
• Knife
• Wooden spoon

Instructions

Step 1: Prepare Ingredients
Slice banana shallots, ginger, and green chilli. Mince garlic and chop tomatoes.

Step 2: Sauté the Aromatics
Heat coconut oil in a large pan over medium heat. Add mustard and fenugreek seeds and cook for 1 minute. Then, add shallots and curry leaves, sautéing until soft. Stir in garlic, ginger, and chilli, cooking briefly before adding the spices.

Step 3: Make the Curry Base
Add chopped tomatoes, water, tamarind paste, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

Step 4: Cook the Prawns and Serve
Stir in the prawns and cook until they turn pink and are fully cooked through. Finish with fried mustard seeds, extra curry leaves, and fresh coriander. Serve hot with fluffy basmati rice.

Tips

• For extra richness, add a splash of coconut milk to the curry.
• Adjust the spice level by adding more or fewer chillies.
• Serve with naan or roti for a complete meal.