Kerala Prawn Curry
A south Indian curry from the land of my father. It literally sings with the flavours of rich coconut, fragrant spices and juicy sweet coastal fresh prawns.
- 8 shallots, coarsely chopped
- 5 cm piece ginger, peeled and coarsely chopped
- 3 garlic cloves
- 4 fresh red chillies, coarsely chopped
- 5 tbsp fresh or frozen crushed coconut
- 1 tsp cumin seeds
- 1 tsp sea salt
- 80 ml water
- 4 tbsp coconut oil or ghee
- 6 sprigs fresh curry leaves
- 3 tsp black mustard seeds
- 2 tsp fenugreek seeds, soaked for 2 hours
- 1 tbsp Latasha’s Kitchen Turmeric Spice Magic
- 400 ml Ayam brand coconut milk
- 30 raw prawns, peeled, cleaned, tails intact
- 1 tbsp mustard oil
- Lime juice to taste, plus extra wedges to serve
$17.90 – $214.80View / Buy Now
- Process shallots, ginger, garlic, cumin, coconut, chillies and 1 tsp sea salt with 80 ml water, in small food processor to a smooth paste.
- Heat 4 tbsp coconut oil in a large frying pan over medium-high heat until melted and hot.
- Add mustard and fenugreek seeds to pan, stir until they begin to pop.
- Then add the leaves from 3 sprigs of curry leaves and fry for 30 seconds until aromatic.
- Next add the ground paste from Step 1. Reduce heat to medium and cook, stirring occasionally, until fragrant and mixture is no longer wet and raw (5-6 minutes).
- Add Latasha’s Kitchen Turmeric Spice Magic, stir for a a couple of minutes, then mix in coconut cream and prawns, and bring to a simmer. Cook gently until prawns are just cooked through (3-4 minutes).
- In a separate pan add 1 tablespoon mustard oil and when hot, add the balance of the curry leaves and fry until crisp.
- Season the curry with lime juice and salt to taste, then scatter over the fried curry leaves and drizzle with flavoured mustard oil.
- Serve hot with steamed basmati rice and stir-fried vegetables.