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Kerala Style Prawn Curry

by Ellie Holland featured in 6 Curry Recipes To Satisfy Your Cravings

Inspired by


for 4 servings

  • 1 tablespoon
    cooking oil
  • 1 teaspoon
  • ½ teaspoon
  • ¼ teaspoon
  • 1 teaspoon
    mustard seed
  • 12 leaves dried curry
  • 2 lb
    fresh king prawn (1 kg)
  • 1 cup
    coconut milk (200 mL)
  • ¼ cup
    water (50 mL)
  • salt, to season
  • pepper, to season
  • 1 lime, juiced


  • 1 onion, chopped
  • 1 red chili
  • ⅔ cup
    ginger (30 g)
  • 4 cloves garlic
    Calories 378
    Fat 17g
    Carbs 4g
    Fiber 1g
    Sugar 0g
    Protein 50g

Estimated values based on one serving size.



  1. In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
  2. In a large pan, heat the oil over a medium heat.
  3. Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
  4. Add the paste and continue to cook for 2-3 minutes.
  5. Add the prawns and water. Cook until they start to turn pink.
  6. Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
  7. Serve with parathas, naan bread, and rice.
  8. Enjoy!




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