Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Prawn Curry

Traditional 40. Prawn Curry recipe

🧺 Ingredients

• 600g medium prawns, cleaned and deveined
• 200ml thin coconut milk
• 150ml thick coconut milk
• 1 medium 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
• 3 tbsp coconut oil
• 1 tbsp lime juice
• Salt to taste

👩‍🍳 How to make Prawn Curry

1. Season prawns (5 mins): Toss prawns with 1/2 tbsp ginger-garlic paste, 1/4 tsp turmeric, salt, and 1 tsp lime juice. 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 thin coconut milk (2 mins, medium heat): Pour thin coconut milk, bring to gentle simmer.
6. Finish with thick coconut milk (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 1-2 minutes. Curry should be creamy, not thick.

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