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 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!
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.