Kerala Coconut Prawn Curry
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Serves: 4
 
Ingredients
Ingredients to be blended:
  • 2 medium red Onion
  • 2cm Ginger
  • 5 cloves Garlic
Other ingredients:
  • 500g Prawns, shelled
  • 2 green Chilies, sliced
  • ½ cup Cherry tomatoes
  • ½ cup Coconut milk
  • 3 tbsp Oil or Coconut oil
  • 2 sprigs of curry leaves
  • ½ tsp Mustard seeds
  • ½ tbsp Coriander powder
  • ½ tbsp Cumin powder
  • ½ tbsp Fennel powder
  • ½ tsp Turmeric powder
  • ½ tsp Chilli powder
  • ½ tsp Black pepper
  • ¼ cup chopped Cilantro
  • Salt to season
Quick Pickled Pineapple and Cucumber
  • 1 cup fresh Pineapple, cubed
  • ¼ cup Cucumber, cubed
  • 1 small red Onion, cubed
  • 1 green Chili, sliced
  • A handful of chopped Mint leaves
  • 1.5 tbsp white Vinegar
  • ½ tsp Salt
  • 1.5 - 2 tbsp Sugar (depending on how sweet your pineapple are)
Instructions
For the Quick Pickled Pineapple and Cucumber
  1. Mix all of the ingredients and keep aside in the fridge for at least 30 minutes.
Kerala Coconut Prawn Curry
  1. Heat up oil in a pot/work and fry the curry leaves for 20 seconds.
  2. Add mustard seeds and let this temper for a further 10 seconds.
  3. Mix in green chilies and the blended ingredients, followed by all of the spices.
  4. Sauté this for about 10-15 minutes or until the spices are fragrant.
  5. Add some water and season with salt.
  6. Add tomatoes and let the curry cook for a further 10 minutes
  7. Mix in coconut milk and add in the prawns. Cook for a few minutes.
  8. Once done, add chopped cilantro. Season with more salt if required.
  9. Serve with rice.
Recipe by Maya Kitchenette at https://mayakitchenette.com/kerala-coconut-prawn-curry/