KERALA PRAWN CURRY
Kerala Prawn Curry is a delicious, flavor-packed dish that’s as simple to make as it is irresistible! Fresh prawns are perfectly seasoned in a harmonious blend of authentic spices, then simmered in a rich, coconut milk gravy. The vibrant aroma of fresh curry leaves and the tangy kick of Malabar tamarind, elevate this classic to a whole new level!
Pair it with steaming hot rice or soft, flaky Kerala parotta, and you have a comforting meal you’ll crave time and time again!
Looking for more authentic recipes from Kerala? Try this delicious Kerala Fish Curry, this Easy Kerala Egg Roast or this incredible Kerala Beef Curry!

Kerala-Style Prawn Curry – Simple, delicious and another < 30min meal!
Let’s make it!
What You’ll Love About This Recipe
Recipe Ingredients
What you’ll need, to make this authentic Kerala Style Prawn Curry:

Ingredient Notes
Coconut Oil: use coconut oil to experience the true authentic flavor and aroma of this curry. Also for the added health benefits – traditionally, it’s the only oil used to make this dish!;
Fenugreek Seeds aka Methi Seeds: to enhance the complexity of the dish, with nutty and slightly bitter notes, it balances the curry and deepens the overall flavor profile. Additionally, fenugreek seeds have a myriad of medicinal benefits, such as aiding digestion and anti-inflammatory properties;
Onion: adds a subtle sweetness and depth of flavor that compliments the tangy and savory flavors in this curry. Authentically, small red onions are used and are often called shallots or pearl onions. If you can’t get them fresh, they can usually be found in the freezer section at your local Indian Grocer! Regular brown or pink onions work just as well!;
Minced Ginger & Garlic: for ease I use store bought minced ginger & garlic from a jar, which works great! You can also use crushed fresh ginger/garlic in a mortar and pestle;
Tomato: The tomatoes break down during cooking, thickening the curry and enhancing the flavor, forming the foundation of the gravy base;
Spices: The Indian spices in this curry elevate its flavor, aroma, heat, color, texture, and complexity, while also providing health benefits. I use only small amounts of each spice to ensure the dish isn’t overpowered. For restaurant-quality results, it’s crucial to cook the spices for a few minutes to eliminate their raw taste and aroma. To maximize flavor, I prefer grinding whole spices whenever possible. I always grind fennel seeds, black pepper corns and coriander seeds myself, rather than relying on store-bought options.
Fresh Curry Leaves: this herb adds a unique depth of earthy/zesty flavor to this curry, it is a must for this recipe and shouldn’t be substituted with any other herb! The taste is hard to describe, but if it’s not there, you’ll know it’s missing! Use fresh curry leaves, which can be found at your local Indian grocer – or ask an Indian friend! Chances are, they could be growing it in their garden!;
Fresh Prawn: Nowadays, exceptional frozen shrimp varieties are available. However, there is nothing like using fresh shrimp for this recipe, so I highly recommend it!;
Malabar Tamarind (aka Kudam Puli, Goraka, Gamboge, Fish Tamarind, Brindleberry OR Garcinia Cambogia): this ingredient is the star of the show! It’s a sour fruit that’s been dried to preserve its intense flavor. It acts as the key souring agent, adding tang and deepening the dish’s complexity by bringing a very unique flavor to it. It brightens up the curry and harmoniously blends all the flavors together. It can be found at your local Indian grocer. There are alternatives to this ingredient, but none can impart the unique flavor this does, it’s truly irreplaceable!;
Coconut Milk: use thick coconut milk, it adds richness and creaminess, creating a smooth broth where all the flavors meld and simmer together beautifully.
How To Make KERALA PRAWN CURRY: Step-By-Step
Here are some quick visual instructions. The full instructions with the exact ingredients are printable in the recipe card below!

Step 1: Soak Malabar Tamarind in hot water for 10-15 minutes. Meanwhile make the base of the curry;

Step 2: Heat coconut oil and add fenugreek seeds, allowing them to sizzle until golden. Once done, add onions to stop the seeds from burning. Sauté onions until golden;

Step 3: Add minced ginger & garlic, stir and sauté 1-2 minutes;

Step 4: Add tomato and torn fresh curry leaves, stir and sauté until tomatoes have softened;

Step 5: Add spices, stir and cook 1-2 minutes to eliminate their raw smell and taste;

Step 6: Add the Malabar tamarind along with the soaking water and stir. Cook for 1-2 minutes;

Step 7: Add cleaned, fresh prawns, stir gently and cook 3-5 minutes;

Step 8: Add coconut milk, stir and simmer 2-3 minutes;

Step 9: Add water if you need to adjust the thickness of the gravy. Then add a fresh squeeze of lime juice;

Step 10: Garnish with torn fresh curry leaves and green chillies. It’s ready to serve!
Recipe Tips & Tricks
TIP 1 – FENUGREEK SEEDS: when putting the fenugreek seeds into hot coconut oil, you only want to heat them slightly till toasted/brown – they can burn very quickly. To prevent burning and stop the cooking process, add onions immediately after the fenugreek seeds are ready;
TIP 2 – FRESH PRAWNS: Use fresh, high-quality, large prawns for the best flavor and texture. Clean and devein them properly before cooking.
TIP 3 – TIMING: Be careful not to overcook the prawns in Kerala Prawn Curry, as they can become tough and rubbery, simmer for just 3-5 minutes until they are tender and juicy.
TIP 4 – CONSISTENCY: Adjust the thickness of the curry to your liking by varying the amount of coconut milk or water. This Kerala Shrimp Curry aka Chemmeen Curry, is often medium-thick.
TIP 5 – INCORPORATE MALABAR TAMARIND: although there are alternatives to add sourness to the dish – for that true authentic flavor it’s best to use malabar tamarind. It imparts a unique, tangy depth that has no comparison. However, be careful not to overdo it, as its sour taste can be strong;
TIP 6 – REMOVE MALABAR TAMARIND IF TOO STRONG: you can leave malabar tamarind in the curry after it’s finished cooking. However, the flavor will continue to intensify and I love it! But, if you find it too strong, you can remove it once it’s done cooking;
PRO TIP
Always cook spices out for 1-2 minutes to eliminate their raw smell & taste!

Storage & Reheating
Reheating:
- Transfer the curry to a pan or pot and reheat over low to medium heat. Stir occasionally to ensure even heating;
- If the curry has thickened in the fridge, add a splash of water or coconut milk to adjust the consistency while reheating;
- Avoid boiling, as this can overcook the prawns and cause the coconut milk to separate;
- Heat until warmed through, and serve immediately;
- You can also reheat in the microwave in short bursts.
Storage: If you happen to have any leftovers for the next day – store this Kerala Prawn Curry in the refrigerator for upto 4 days. Storing it in an airtight container or glass pyrex/decor storage containers. I avoid plastic storage options where possible.
Freezing: While it’s possible to freeze Kerala Prawn Curry, it’s not recommended, as thawing and reheating can affect the prawns’ texture, making them rubbery and less delicate. For the best flavor and texture, it’s best to enjoy the it fresh!
WATCH HOW TO MAKE IT!
Substitutions
Substitutions:
- Coconut Oil: Vegetable oil, gingelly oil, mustard oil, or ghee can be used as alternatives to coconut oil in Kerala prawn curry, though coconut oil is preferred for authentic flavor and I have never substituted it for anything else.
- Malabar Tamarind (Kudam Puli) is the key ingredient that bring a unique sourness/tang to this dish, substitutes for this include tamarind paste, kokum, vinegar, lime juice or green mango. However, note that all of the substitutes will change the authentic flavor profile of this delicious prawn curry.
- Coconut Milk: Substitutes for coconut milk in Kerala Prawn Curry include cashew cream, almond milk, or a blend of water and coconut cream powder, though these may slightly alter the traditional flavor and richness.
Your Questions Answered
Kerala Prawn Curry pairs perfectly with roti, chapatti, naan, hot steamed rice, ghee rice, Kerala red rice, appams, or soft dosas to soak up its rich, flavorful gravy.
Yes, you can use frozen prawns to make Kerala Prawn Curry, but ensure they are fully cleaned and thawed.
Coconut milk is traditional and provides the authentic flavor, but you can use coconut cream or a mixture of regular milk and cream as alternatives, though the taste will vary.

More Dinner Recipes You’ll Love!
I hope you enjoyed this delicious Kerala Prawn Curry with Coconut Milk! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!

Kerala Prawn Curry
Ingredients
- 1 piece malabar tamarind + hot water for soaking aka goraka, kudam puli
- 2 tbsp coconut oil
- ¼ tsp fenugreek seeds
- 1 onion diced, small
- 1 tsp minced garlic
- ¾ tsp minced ginger
- ½ tomato cubed
- 1 sprig curry leaves fresh
- ¾ tsp kashmiri chilli powder
- ¼ tsp turmeric powder
- ¾ tsp fennel powder
- ½ tsp coriander powder
- ¼ tsp black pepper powder
- ½ tsp salt
- 250 g fresh large prawns cleaned, shelled & deveined
- 200 ml coconut milk
- 1 wedge lime
Instructions
- Soak a piece of Malabar tamarind in a small bowl of hot water for 10-15 minutes, adding enough to submerge the fruit.
- Meanwhile heat coconut oil in a pot or pan, on low to med heat, then add fenugreek seeds. Let them sizzle and turn golden (this will happen quite quickly). Then add onions, this will prevent the seeds from burning. Sauté the onions until golden.
- Stir in minced ginger and garlic and sauté for 1-2 minutes.
- Add the tomato and curry leaves, and sauté until the tomatoes soften.
- Add the spices, stir well, and cook for 1-2 minutes.
- Add the Malabar tamarind along with the water it was soaked in, stir and cook 1-2 minutes.
- Add shrimp and gently mix to coat them in the gravy. Cook for 3-5 minutes.
- Pour in coconut milk and gently stir to combine. Cook 2-3 minutes. Finish with a squeeze of lime juice.
- Garnish with more curry leaves and split fresh whole green chillies or chopped fresh coriander leaves.
Notes
Nutrition
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