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Coconut Prawn Curry
Kerala-style: coconut milk, curry leaves, ready in 25 minutes
🔥 Intermediate🍛 Main Course🐟 With Fish🕑 35 min
Prawns need three minutes and turn rubbery at four — so here the sauce is finished first and the prawns go in right at the end. Coconut milk, ginger, curry leaves: Kerala's coastal curry in its simplest form.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep15 min
Cook time20 min
Total35 min
ServesServes 4
Contains:
CrustaceansMustard
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 14✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Rub the prawns with salt, a pinch of turmeric and a little chili powder, and set aside.
- Heat the coconut oil, let the mustard seeds pop, then add the curry leaves.
- Fry the onions for 8 minutes until soft and golden, then add the ginger, garlic and chilies for 2 minutes.
- Add the ground spices and fry for 30 seconds, then add the tomatoes and cook until soft, 5 minutes.
- Stir in the coconut milk and salt and simmer over low heat for 5 minutes. Don't let it boil hard — coconut milk will split.
- Add the prawns and cook for 3 minutes, until they are just opaque and curled. Take off the heat immediately. Finish with lime and coriander.
Tips
- Three minutes. A prawn that has curled into a tight ring is already a minute overcooked.
- Never let coconut milk boil, only simmer.
- Swap in cod instead of prawns and it becomes a fish curry: then cook 6–8 minutes and don't stir, just swirl the pot.
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