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Kerala prawn curry Recipe
Kerala prawn curry
  • Cook Time: 15 mins
  • Serving: 2 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 294
  • Carbohydrate Content: 8g
  • Fat Content: 16g
  • Fiber Content: 0g
  • Protein Content: 31g
  • Saturated Fat Content: 8g
  • Sodium Content: 2.76g
  • Sugar Content: 0g

Kerala prawn curry Recipe

By 2021-06-25

Kerala prawn curry is a Easy curry recipe for 2 people, takes only 15 mins; recipe has red chilli, red onion and root ginger.

Ingredients

  • Coriander - chopped fresh coriander, plus a sprig or two
  • Turmeric - 1/2 tsp turmeric
  • Red Chilli - 2 red chillies split, cut into quarters lengthways and seeded
  • Red Onion - 1 small red onion, chopped
  • Lime - a squeeze of lime
  • Sunflower Oil - 1 tbsp vegetable or sunflower oil
  • Root Ginger - 2 1/2 cm piece of fresh root ginger, peeled and chopped
  • Black Peppercorn - 1/2 tsp cracked black peppercorns
  • Prawn - 250g jumbo prawns, leave some with their tails on if you like
  • Basmati Rice - freshly boiled basmati rice
  • Coconut Milk - 150ml reduced-fat coconut milk
  • Mustard Seed - 1 tsp black mustard seed
  • Curry Leaf - 14 curry leaves, fresh or dried
  • Fenugreek Seed - 1/2 tsp fenugreek seeds

Instructions

  1. In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
  2. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
  3. Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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