Kerala Prawn Curry

24 August 2020 By

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

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  1. Process shallots, ginger, garlic, cumin, coconut, chillies and 1 tsp sea salt with 80 ml water, in small food processor to a smooth paste.
  2. Heat 4 tbsp coconut oil in a large frying pan over medium-high heat until melted and hot.
  3. Add mustard and fenugreek seeds to pan, stir until they begin to pop.
  4. Then add the leaves from 3 sprigs of curry leaves and fry for 30 seconds until aromatic.
  5. 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).
  6. 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).
  7. In a separate pan add 1 tablespoon mustard oil and when hot, add the balance of the curry leaves and fry until crisp.
  8. Season the curry with lime juice and salt to taste, then scatter over the fried curry leaves and drizzle with flavoured mustard oil.
  9. Serve hot with steamed basmati rice and stir-fried vegetables.