Meal Prep · Indian
Kerala Prawn Curry
A vibrant and aromatic South Indian delicacy featuring succulent prawns in a creamy coconut gravy.
Ingredients
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Step-by-step- Heat coconut oil in a pan or clay pot over medium heat. Add mustard seeds and let them splutter. Then add curry leaves and sauté for a few seconds until fragrant.
- Add the finely chopped onion and cook until translucent and lightly golden, about 5-7 minutes. Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until the raw smell disappears.
- Reduce heat to low. Add turmeric powder, red chili powder, coriander powder, and fenugreek powder (if using). Sauté for 1-2 minutes, stirring constantly to prevent burning and to toast the spices.
- Add the chopped tomato and a pinch of salt. Cook until the tomatoes soften and break down, and the oil starts to separate from the masala, about 5 minutes.
- Pour in the thin coconut milk and the diluted tamarind paste (or kokum pieces). Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
- Add the cleaned prawns to the simmering gravy. Cook for 3-5 minutes, or until the prawns turn pink and are just cooked through. Be careful not to overcook them, as they can become rubbery.
- Stir in the thick coconut milk and adjust salt if needed. Heat gently for 2-3 minutes without allowing the curry to boil, as boiling can curdle the thick coconut milk.
- Garnish with fresh coriander leaves and serve hot with steamed rice, appam, parotta, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 28 g |
| Fat | 25 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Kerala Prawn Curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
For longer storage, transfer the cooled curry to freezer-safe containers or bags. Thaw overnight in the fridge before reheating for best results.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. You can also microwave in short bursts, stirring between intervals. Add a splash of water or thin coconut milk if the gravy is too thick.
Chef’s Corner
- To prevent prawns from becoming rubbery, cook them briefly until just pink and opaque. They continue to cook slightly even after being removed from heat.
- For a more authentic taste, use freshly grated coconut milk. If using canned, ensure it’s good quality. Do not boil the curry once the thick coconut milk is added, only gently heat.
- Adjust the spice level by increasing or decreasing the number of green chilies and red chili powder. For extra tang, use Malabar tamarind (kokum) instead of tamarind paste.
- A final tempering (tadka) of a few mustard seeds and curry leaves in a teaspoon of coconut oil, poured over the finished curry just before serving, adds an extra layer of aroma.
