Malabar Prawn Curry
A coastal Indian curry featuring succulent prawns in a silky coconut and tomato sauce, infused with warming spices and tangy coconut vinegar. This Kerala-style classic is rich, aromatic, and pairs beautifully with steamed rice or appam.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 500 g medium prawns, peeled and deveined
- 3 tbsp coconut oil
- 2 medium onions, thinly sliced
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 whole green chilies, slit
- 3 medium fresh tomatoes, chopped
- 1 cup coconut milk, thick
- ½ cup coconut milk, thin
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ¾ tsp red chili powder
- ½ tsp cumin seeds
- ¼ tsp fenugreek leaves, dried
- 1 tbsp coconut vinegar or lime juice
- 1 tsp salt
- 10 leaves fresh curry leaves
Instructions
- 1
Pat the prawns dry with paper towels and set aside. Chop tomatoes, mince ginger and garlic, and slit the green chilies lengthwise.
- 2
Heat coconut oil in a large skillet or heavy-bottomed pan over medium heat. Add cumin seeds and let them crackle for 30 seconds.
- 3
Add sliced onions and cook for 4-5 minutes until golden and translucent, stirring occasionally.
- 4
Stir in minced garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
- 5
Add chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook for 4-5 minutes until tomatoes soften and oil begins to separate from the spices.
- 6
Pour in the thin coconut milk and stir well. Bring to a gentle simmer and cook for 3-4 minutes.
- 7
Add the prawns to the curry and cook for 2-3 minutes, stirring gently until they start to turn pink.
- 8
Pour in the thick coconut milk, add fenugreek leaves and fresh curry leaves. Stir gently to combine.
- 9
Simmer for 4-5 minutes until the prawns are fully cooked through and the sauce is creamy and fragrant.
- 10
Finish with coconut vinegar or lime juice and adjust salt to taste. Turn off heat and let rest for 1 minute before serving.
Tools you’ll need
- Large skillet or heavy-bottomed pan (12-inch preferred)
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- Paper towels
- Serving spoon
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