Kerala Prawn Curry

A traditional Kerala-style prawn curry featuring fresh prawns in a rich coconut-based gravy with aromatic spices.

Preparation Time

• Prep: 30 mins
• Cook: 45 mins
• Total: 75 mins

Ingredients

For Marination

• 6 medium sized prawns
• Salt to taste
• 1/4 tsp turmeric powder

For the Spice Paste

• 1/2 grated coconut
• 3 tbsp coriander seeds
• 6 dry red chillies
• 2 tsp chopped garlic
• 10 shallots
• 1/2 cup water

For the Curry

• 2 tbsp coconut oil
• 1/4 tsp fenugreek seeds
• 1 tsp sliced ginger
• 5-6 curry leaves
• 1 sliced onion
• 1/2 cup water
• 1 ball tamarind pulp
• 1 tsp salt

For Tempering

• 1 1/2 tbsp coconut oil
• 1/4 tbsp mustard seeds
• 6 shallots
• 1 chopped red chilli

Instructions

1. Marinate prawns with salt and turmeric powder for 30 minutes

2. Prepare the varutharaccha paste:

   • Roast coconut, coriander seeds, red chillies, garlic, and shallots together
   • Cook until shallots turn brown
   • Add water and grind to a fine paste

3. Make the curry:

   • Heat coconut oil in a pan and add fenugreek seeds
   • Add ginger, curry leaves, and onions
   • Sauté until onions turn brown
   • Add varutharaccha paste, water, tamarind pulp, and salt
   • Add marinated prawns and cook until done

4. For tempering:

   • Heat coconut oil in a small pan
   • Add mustard seeds and let them splutter
   • Add shallots and dry red chilli
   • Cook until shallots are golden
   • Pour over the curry

5. Serve hot with appam or rice

Notes

• Use fresh prawns for best results
• Clean and devein prawns before marinating
• Adjust spiciness by varying the number of red chillies
• Fresh curry leaves add authentic flavor
• Can substitute fresh coconut with frozen grated coconut
• Don’t overcook prawns to maintain texture