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Kerala · Dinner

Prawn and Vegetable Curry

Traditional 91. Prawn and Vegetable Curry recipe

🧺 Ingredients

• 500g large prawns, cleaned and deveined
• 200ml thin coconut milk
• 150ml thick coconut milk
• 1 cup pumpkin, cut into chunks
• 1 cup beans, cut into 1-inch pieces
• 1 large onion, sliced
• 3 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 4 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Prawn and Vegetable Curry

1. Season prawns (5 mins): Toss prawns with 1/2 tbsp ginger-garlic paste, 1/4 tsp turmeric, and salt. Let sit for 5 minutes.
2. Brown onions (3 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 2-3 minutes until softened.
3. Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, black pepper powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
5. Add vegetables (5 mins, medium heat): Add pumpkin and beans chunks. Bring to simmer, cover, and cook for 4-5 minutes until vegetables begin to soften.
6. Add thin coconut milk (1 min, medium heat): Pour thin coconut milk, bring to gentle simmer.
7. Finish (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Vegetables should be tender, prawns firm and juicy.

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