Description
A delicious and spicy prawn curry cooked with aromatic spices and coconut milk.
Ingredients
Scale
- 5 tablespoons coconut oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon fennel seeds (saunf)
- ½ teaspoon fenugreek seeds (methi dana)
- 2 cups thinly sliced onions
- 1 cup chopped tomatoes
- 2–3 green chilies (slit into half)
- 1 teaspoon chopped ginger
- 2 teaspoons chopped garlic
- 15–20 curry leaves
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 3 teaspoons Kashmiri red chili powder
- 1 teaspoon black pepper powder
- ½ teaspoon garam masala powder
- 1 tablespoon tamarind paste (or 3–4 dried Kudampuli)
- 1 teaspoon salt (or to taste)
- 1 cup coconut milk (optional)
- 300 grams medium prawns (shrimp) (fresh or frozen, cleaned and deveined)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 tablespoon coconut oil
- ¼ cup sliced shallots (or onions)
- 10–12 curry leaves
- ½ teaspoon Kashmiri red chili powder
Instructions
- Heat coconut oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, fennel seeds, and fenugreek seeds, and let them crackle for 4-5 seconds.
- Add onions and cook until the onion turns slightly brown in color (8-10 minutes), stirring frequently.
- Add tomatoes, green chilies, ginger, garlic, and curry leaves, and cook for 3-4 minutes until the tomatoes are mushy.
- Now add coriander powder, turmeric powder, chili powder, pepper powder, and garam masala powder, and cook for a minute.
- Add 1 cup of water, tamarind paste, and salt, and mix well.
- Reduce the heat to low.
- Cover the pan with a lid. Cook for 3-4 minutes, stirring a few times while cooking.
- Now add coconut milk (optional) and ½ cup of water and bring the curry to a simmer, stirring frequently.
- Add prawns and cook for 5-6 minutes.
- Check for salt and add more if required.
- Garnish the curry with chopped cilantro.
- Heat coconut oil in a small pan.
- Once the oil is hot, add shallots (or onions) and curry leaves, and fry until the shallots are browned, stirring frequently.
- Add Kashmiri red chili powder and saute for 3-4 seconds.
- Pour the tempering over the curry and mix well. Serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Kerala
Nutrition
- Serving Size: 1 serving
- Calories: 350 calories
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 25 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 150 mg
Keywords: Kerala Shrimp Curry, Prawn Curry, Spicy Curry, Coconut Milk Curry