Prawn curry with pilaf rice Recipe

Prawn curry with pilaf rice Recipe

A Creole inspired prawn curry made with a blend of fenugreek, black mustard and fennel seeds, coconut milk and green chillies.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.5/5

Les ingrédients

Pour people
  • King prawn(s) : 30 whole
  • Frying oil : 25 ml
  • Onion(s) : 0.5 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 : 300 ml
  • Garlic clove(s) : 1 whole
  • Fresh ginger : 10 g
  • Ground turmeric : 5 g
  • Red chilli powder : 5 g
  • Green chilli(s) : 3 whole
  • Lime(s) : 1 whole
  • For the garnish(es)
  • Basmati rice : 300 g
  • Fine salt : 6 pinch(es)
  • Onion(s) : 0.5 whole
  • Chicken stock : 450 ml
  • Red pepper(s) : 0.5 whole
  • Ground turmeric : 5 g
  • Green cardamon pods : 4 whole
  • Stick(s) of lemongrass : 1 whole
  • Yellow pepper(s) : 1 whole
  • Cinnamon stick(s) : 1 whole


  • ETAPE 1

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

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

    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, a wedge of lime and the pilaf rice.


    Peel and dice the onion. Cut the peppers in half, remove the seeds and dice the flesh. Chop the lemongrass into fine slices.

    Sweat the onions in a little oil until golden brown. Add the peppers and the lemongrass and cook for 3-5 minutes before adding the ground spices, cardamon and the cinnamon stick. Stir for a few minutes and then add the rice. Stir for a couple more minutes and then add the chicken stock. Bring to the boil and cook over a slow heat for about 20 minutes until the rice is cooked.

Chef's tip

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

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