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Kerala style Prawn Curry

Course: Side Dish
Cuisine: Indian


  • 800 gms tiger prawns; deveined and deshelled but retain shell at the tail end
  • 3 tbsp coconut oil + 1 tbsp for tempering
  • ½ tsp mustard seeds
  • ½ tsp fenugreek seeds
  • 2 small red onions; finely sliced
  • 1 tsp ginger paste
  • 5 green chillies whole
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder adjust to heat preferences
  • 1 ½ tsp coriander powder
  • ½ tsp garam masala
  • Salt to season
  • ½ tsp Freshly milled black pepper
  • 2 dried Kashmiri red chillies
  • 4-5 sprigs curry leaves
  • 400 ml coconut milk


  • Heat the coconut oil in a deep pan (use an earthenware pot, if you have one).
  • When the oil gets warm, add the mustard seeds and allow to crackle.
  • Then add the fenugreek seeds, half of the curry leaves and green chillies.
  • Next add the ginger paste and sliced onions; sauté till the onions are softened and translucent.
  • Then add the turmeric, chilli, black pepper and coriander powder; mix well to combine and reduce heat to avoid the spices from burning.
  • Add the cleaned prawns and 300ml coconut milk (reserve the remaining). Season with salt and mix well. Bring to boil and then simmer gently on low heat till the prawns are cooked.
  • Once the prawns are cooked, add the remaining coconut milk and mix well. Adjust seasoning and remove from heat.
  • In another small pan, heat coconut oil and add the remaining curry leaves and dry red chillies. Fry for a few seconds and add this to the prepared prawn curry. Keep covered for at least 30 minutes before serving.
  • Enjoy over steamed long grain rice.