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Kerala-Style Prawn Curry

Experience the vibrant flavors of Southern India with this Kerala-Style Prawn Curry, a seafood lover's dream! Dive into a bowl of succulent prawns simmered in a rich, aromatic coconut milk sauce, perfect for a cozy dinner.

Tasty Team
90% would make again


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

  • Calories 466
  • Fat 18g
  • Carbs 25g
  • Fiber 6g
  • Sugar 9g
  • 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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