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Recipe: Kerala prawn curry

Kerala prawn curry

A prawn curry from the Kerala region made with a blend of fenugreek, black mustard and fennel seeds, coconut milk and green chillies.

Kerala prawn curry

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Ingredients
Quantity for 6 person(s)
  • King prawn(s) : 30 whole
  • Frying oil : 2.5 cl
  • Onion(s) : 2 whole
  • Fennel seed(s) : 10 g
  • Fresh coriander : 0.5 bunch
  • Dark mustard seed(s) : 10 g
  • Fenugreek seed(s) : 10 g
  • Unsweetened coconut milk : 25 cl
  • Garlic clove(s) : 1 whole
  • Fresh ginger : 15 g
  • Ground turmeric : 5 g
  • Red chilli powder : 2 g
  • Green chilli(s) : 1 whole
  • Lime(s) : 1 whole
  • Fine salt : 6 pinch(es)
    • For the garnish(es)
  • Spring onion(s) : 3 whole
  • Basmati rice : 300 g
  • Water : 45 cl
  • Fine salt : 6 pinch(es)
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Recipe method

Remove the shells from the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.

Wash the basmati rice and cook in 450ml of water with a generous pinch of salt until all of the water has been absorbed and the rice is tender.

Peel and finely chop the onions, the garlic clove and the fresh ginger - keeping all the ingredients separate from each other. Cut the green chili in half, remove the seeds and finely slice. Pick the leaves from the coriander and roughly chop. Slice the spring onions.

Heat a frying pan and add a little vegetable oil and cook the chopped onion with the fennel seeds. Once the onion is translucent, add the green chillies, the chopped garlic and the ginger. Cook for 3 minutes then add the spices.

Add the prawns to the pan and season with salt. Add the coconut milk and simmer gently until the prawns are cooked.

Serve the kerala prawn curry topped with chopped coriander leaves, spring onions, a wedge of lime and the basmati rice.

Add a couple of extra green chilis to this recipe to give it an extra kick!

Recipe techniques in video

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