Kerala Prawn Curry

About This Dish

Kerala prawn curry gets its richness from freshly ground coconut and coconut oil, with a sauce that is tangy from tomatoes, fiery from red chillies, and aromatic from curry leaves. Prawns cook in minutes, making this one of the quickest luxurious meals you can make.

Ingredients

• 500g medium prawns, peeled and deveined
• 1 cup freshly grated coconut, toasted and ground to a paste
• 2 large onions, finely sliced · 3 tomatoes, roughly chopped
• 1 tbsp ginger-garlic paste
• 2 dried red chillies · 2 green chillies
• 2 tsp red chilli powder · 1½ tsp coriander powder
• ½ tsp turmeric · ½ tsp black pepper
• 4 tbsp coconut oil · Curry leaves · Salt
• Juice of ½ lemon

Method

Marinate the Prawns

Toss prawns with turmeric, pinch of chilli powder, salt, and lemon juice. Rest 15 minutes.

Build the Curry

1. Heat coconut oil. Add dried red chillies then curry leaves.
2. Add onions, cook 10–12 minutes until golden.
3. Add ginger-garlic paste and green chillies. Sauté 2 minutes.
4. Add tomatoes, cook until completely broken down, about 8 minutes.
5. Add dry spices and stir 1 minute on low heat to bloom them.
6. Add coconut paste, stir, cook 3 minutes.
7. Add 1 cup water and bring to a simmer.

Cook the Prawns

1. Add marinated prawns to the simmering gravy.
2. Cook on medium heat 5–6 minutes only — overcooking makes prawns rubbery.
3. Prawns are done when pink and curled into a C-shape.
4. Finish with raw coconut oil and fresh curry leaves.

Tips

• Fresh or well-thawed prawns are essential — the sweetness elevates the whole dish.
• Once the prawns curl and turn opaque, take them off the heat immediately.
• Pairs beautifully with appam, idiyappam, or boiled rice.