Kerala Prawn Curry - authentic recipe Recipe

Ready to eat: 30 min
Nia Bennett | Aug, 19 2018

This authentic Kerala prawn curry is the perfect weekend dinner treat that can add that extra bit of comfort but nutritious value into your daily regime.

This is the simple, no hassle method that captures the authentic flavours and can be whipped up in under 30 minutes.

f you use a tamarind block, cut a small chunk and place in a bowl, soak it in warm water for two to three minutes. Once it loosens, use your fingers to mush it into a paste. Use two teaspoons of this in the curry.

Alternatively you can also tamarind paste if you cannot get your hands on the fruit or the hardened tamarind block.


Serves: 4

  • 2 tablespoons of chopped coriander
  • Fresh chillies (Optional)
  • 1 teaspoon of garam masala
  • 2 teaspoons of coriander powder
  • 1 teaspoon of chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon pepper powder
  • 3 medium sized ripe tomatoes
  • 3 pods chopped garlic
  • 6-7 chopped shallots
  • 1 teaspoon fenugreek seeds
  • 500 gms tiger prawns
  • 1 teaspoon mustard seeds
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder


Prep: 10 min > Cook: 20 min > Ready to eat: 30 min

  1. Heat your pan and add two tablespoons of coconut oil.
  2. Once the oil has warmed add mustard seeds, let this fry for a couple of seconds, now add a teaspoon of fenugreek seeds. Give it a stir and let it cook for five to six seconds.
  3. Now to this, add chopped garlic, cook it till it turns light brown then add chopped shallots. Season this with pepper and salt. Then add all the spices listed above and coat it well to the mixture in the pan. Now add chopped tomatoes and let it soak all the spices for two minutes.
  4. When the mixture looks a bit dry, add half a glass of water.  Blend it together, let it cook till the water dries and is soaked within the mixture.
  5. Now add the marinated prawns with all the ingredients used for the marinate and gently fry it for a minute and then add two to three teaspoons of tamarind paste.
  6. Cook it for a further two minutes, when it starts looking dry add half a glass of water, let it cook on medium flame for six minutes. Now to this add one cup of fresh and thick coconut milk. After adding coconut milk, make sure you turn your heat to a low flame, let it cook for forty seconds, then t
  7. Now you can add more salt, chilli powder or pepper as per your preference.
  8. In a separate pan, add one tablespoon of coconut oil and to this add a handful of fresh curry leaves. Fry it for a couple of seconds and then add this temper to the prawn curry and garnish with chopped coriander.
  9. Happy eating! :)

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