KERALA PRAWN CURRY

Looking for more authentic recipes from Kerala? Try this delicious Kerala Fish Curry, this Easy Kerala Egg Roast or this incredible Kerala Beef Curry!

bowl of kerala prawn curry, with spoon holding up one of the prawns

Kerala-Style Prawn Curry – Simple, delicious and another < 30min meal!
Let’s make it!


What You’ll Love About This Recipe

  • QUICK, EASY & AUTHENTIC: With just a few simple steps and less than 30 minutes, you can whip up a restaurant-quality dish, bursting with the vibrant and authentic flavors of Kerala!
  • UNIQUE TANGY TWIST: The addition of Kudam Puli (Malabar Tamarind), a traditional ingredient from Kerala’s southern coast, gives the curry its distinctive tangy depth. This flavor, uniquely tied to Kerala cuisine, sets this dish apart from other prawn curries.
  • COMFORT MEAL: The tender prawns and flavor rich, creamy coconut gravy come together to create a hearty, soul-warming dish you’ll crave over and over again.

Recipe Ingredients

What you’ll need, to make this authentic Kerala Style Prawn Curry:

top view of all the ingredients required to make kerala 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!

pouring hot water into a cup with kudam puli in it to soak

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

a steel pan with coconut oil and fenugreek seeds popping in it

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;

sauteed onions with minced ginger and garlic for kerala prawn curry

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

adding tomato and curry leaves to pan, for the base of the kerala prawn curry

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

spices added to softened onion and tomato mixture for kerala prawn curry

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

adding kudam puli and the water it soaked in, into the base of the kerala prawn curry

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

prawns added to the gravy base of the kerala prawn curry

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

coconut milk added to the cooked kerala prawn curry base

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

squeezing lime into kerala prawn curry

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

kerala prawn curry in the pan from top view, garnished with fresh torn curry leaves and whole split fresh green chilies

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!

kerala prawn curry bubbling in steel pan

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

What can I serve with Kerala Prawn Curry?

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.

Can I use frozen prawns to make Kerala Shrimp Curry?

Yes, you can use frozen prawns to make Kerala Prawn Curry, but ensure they are fully cleaned and thawed.

Can I substitute coconut milk with something else?

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.

kerala prawn curry served in a white bowl and garnished with a curry leaf

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 with in a bowl, with one prawn being lifted in a spoon

Kerala Prawn Curry

Razia Feroz
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 kudam puli 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!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine South Indian
Servings 2
Calories 445 kcal

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

Adjust the thickness of the gravy by adding small quantities of water if desired.

Nutrition

Serving: 2gCalories: 445kcalCarbohydrates: 15.2gProtein: 6.9gFat: 42.6gSaturated Fat: 37.2gCholesterol: 26mgSodium: 53mgPotassium: 518mgFiber: 4.5gSugar: 7.3gCalcium: 54mgIron: 3mg
Keyword kerala prawn curry, kerala prawns curry, prawn curry kerala style, prawn kerala curry, prawns curry kerala style
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