PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

86% would make again

Kerala Style Prawn Curry

by Ellie Hollandfeatured in 6 Curry Recipes To Satisfy Your Cravings


for 4 servings

  • 1 tablespoon cooking oil
  • 1 teaspoon fenugreek
  • ½ teaspoon turmeric
  • ¼ teaspoon asafoetida
  • 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

Nutrition Info

Shop ingredients with
    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!