Kerala Prawn Curry
Plump prawns in a coconut-spiced sauce that tastes like it simmered for hours but comes together in 15 minutes. Bright, fragrant, and dangerously easy.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb large prawns, peeled and deveined
- 1 can (13.5 oz) coconut milk, full-fat
- 2 medium shallots, thinly sliced
- 1 tbsp ginger, minced
- 12 leaves curry leaves, fresh
- 1 medium green chili, slit lengthwise
- 1.5 tsp tamarind paste
- ½ tsp turmeric powder
Instructions
- 1
Heat 2 tbsp oil in a skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add shallots and cook 2 minutes, stirring, until softened and starting to turn golden.
- 3
Stir in ginger, curry leaves, and green chili. Cook 30 seconds until fragrant.
- 4
Add turmeric, tamarind paste, and coconut milk. Stir well and bring to a gentle simmer.
- 5
Slide prawns into the sauce and cook 4–5 minutes without stirring until they turn opaque and curl.
- 6
Taste and add salt to preference. Serve hot over steamed rice or with warm flatbread.
Tools you’ll need
- 10-inch skillet or saucepan
- spoon
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
