Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Kerala Prawn Curry

Plump prawns simmered in a tangy, fiery gravy of ground coconut, roasted red chillies, and tamarind — a quintessential Malabar coast dinner served over red matta rice.

🧺 Ingredients

• Prawns, medium, cleaned and deveined: 500 g
• Grated coconut: 120 g
• Kashmiri red chillies, dried: 6
• Coriander seeds: 2 tsp
• Turmeric powder: ½ tsp
• Tamarind: 20 g (soaked in 100 ml water)
• Shallots, sliced: 100 g
• Garlic cloves: 6, sliced
• Ginger: 20 g, sliced
• Green chillies: 3, slit
• Curry leaves: 2 sprigs
• Coconut oil: 3 tbsp
• Mustard seeds: 1 tsp
• Salt: 1½ tsp
• Prawns continue cooking off heat; remove 30 sec early if large.

👩‍🍳 How to make Kerala Prawn Curry

1. Dry-roast red chillies and coriander seeds on low heat until fragrant, about 2 min.
2. Cool, then grind with grated coconut, turmeric, and tamarind water into a smooth paste.
3. Heat coconut oil.
4. Splutter mustard seeds.
5. Add shallots, garlic, ginger; sauté until shallots are translucent, about 3 min.
6. Add curry leaves and green chillies.
7. Add ground masala paste and 200 ml water.
8. Bring to a gentle boil, stirring.
9. Cook until oil begins to surface and gravy thickens slightly, about 8 min.
10. Add prawns and salt.
11. Stir to coat.
12. Cook covered 5 min, then uncovered 3 min until prawns curl and turn pink-orange.
13. Do not overcook.

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