Kerala Coconut Prawn Curry
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- 2 medium red Onion
- 2cm Ginger
- 5 cloves Garlic
- 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
- 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)
- Mix all of the ingredients and keep aside in the fridge for at least 30 minutes.
- Heat up oil in a pot/work and fry the curry leaves for 20 seconds.
- Add mustard seeds and let this temper for a further 10 seconds.
- Mix in green chilies and the blended ingredients, followed by all of the spices.
- Sauté this for about 10-15 minutes or until the spices are fragrant.
- Add some water and season with salt.
- Add tomatoes and let the curry cook for a further 10 minutes
- Mix in coconut milk and add in the prawns. Cook for a few minutes.
- Once done, add chopped cilantro. Season with more salt if required.
- Serve with rice.
Recipe by Maya Kitchenette at https://mayakitchenette.com/kerala-coconut-prawn-curry/
3.5.3217