Kerala Prawn Curry with Coconut Milk
Quick Kerala-style curry featuring jumbo prawns in reduced-fat coconut milk with a fragrant tempering of mustard seeds, fenugreek, and curry leaves. Chillies, ginger, and onion are blitzed into a paste that forms the aromatic base, finished with turmeric, black pepper, fresh lime, and coriander.
Ingredients
- 2 red chillies, split, cut into quarters lengthways, seeded
- 1 small red onion, chopped
- 2 ½ cm fresh root ginger, peeled and chopped
- 1 tbsp vegetable or sunflower oil
- 1 tsp black mustard seeds
- ½ tsp fenugreek seeds
- 14 curry leaves, fresh or dried
- ½ tsp turmeric
- ½ tsp black peppercorns, cracked
- 9 oz jumbo shrimplarge prawns1:1economy
adjust cooking time
- 10 tbsp reduced-fat coconut milkfull-fat coconut milk1:1richnessindulgence
adds creaminess
- lime, squeeze
- fresh coriander, chopped, plus sprigs
- basmati rice, freshly boiled
- 3 tbsp water, for paste
Instructions
- 1
Blitz chillies, onion, and ginger with water in a food processor until a smooth paste forms, scraping sides as needed.
- 2
Heat oil in a heavy pan or wok until hot. Add mustard seeds, fenugreek seeds, and curry leaves; fry for 10 seconds until crackling and popping.
- 3
Add the onion paste, reduce heat slightly, and cook without browning for about 5 minutes, splashing with water if it begins to stick.
- 4
Stir in turmeric and cracked black peppercorns for a few seconds.
- 5
Add shrimp and pour in coconut milk. Bring to a simmer, stirring constantly, until heated through, about 1 minute.
- 6
Finish with a squeeze of lime juice and sprinkle with fresh coriander.
- 7
Serve with freshly boiled basmati rice.
Tips
Leave some prawn tails on for presentation if desired.
Watch the paste carefully to prevent browning and bitter flavours.
Stir constantly while the coconut milk simmers to ensure even heating.
Good to Know
Refrigerate covered for up to 2 days. Do not freeze prawns in the finished curry; they become rubbery.
Prepare the chilli-onion-ginger paste up to 8 hours ahead. Store in a covered container in the refrigerator. Cook the curry just before serving.
Spoon onto warm basmati rice. Garnish with fresh coriander sprigs and lime wedges on the side.
Common Mistakes
Do not skip scraping down the food processor; lumpy paste will result in uneven spice distribution.
Do not let the onion paste brown; it will turn bitter and overpower the delicate prawn flavour.
Do not overcook the prawns; they will toughen. Simmer only until heated through, about 1 minute.
Do not omit the coconut milk tempering with turmeric; the visual transformation signals correct spice infusion.
Substitutions
adds creaminess
similar texture
adjust cooking time