This incredibly easy prawn curry recipe is so good!
This has to be one of the easiest curries I’ve ever made! Funny thing is, it’s simplicity is what makes the dish.
In Kerala in southern India, Kokum is often used as a souring agent with seafood curries instead of tamarind which is also popular. In this recipe I use kokum which has a unique can delicious flavour.
If you have trouble finding it, just add the suggested amount of shop bought tamarind concentrate.
The prawn curry will taste different with tamarind. Kokum gives off an amazing smoky and sour flavour all its own. I love the stuff so be sure to source it if you can.
Also, if you have an earthenware pan for this curry, use it. It adds a lot to the flavour and is great for presentation. Very traditionsl
This is a recipe that is low in calories but so good! Serve hot over Basmati or Keralan red rice (Matta rice).
Mix the water with the kokum, chilli powder, coriander powder, green chillies and ginger and simmer for 15 minutes.
Add the raw prawns and stir well. Cover and simmer for about 8 minutes or until cooked through.
Remove the lid half way through cooking and add the chopped garlic.
Meanwhile, infuse those whole spices and curry leaves in the oil in a separate pan.
Pour the flavoured oil over the cooked prawns. The end result is absolutely delicious! Give this a try.
Looking for other seafood curry ideas? Try some of these…
Hake Curry
Keralan Fish Curry
Sri Lankan Halibut Curry
Pan Seared Salmon in Saffron Sauce
Salmon Curry with Broccoli and Coconut
Easy Keralan Prawn Curry
Ingredients
- 500g medium raw prawns – shelled and cleaned
- 1 tsp Kashmiri chilli powder
- 3 kokums or 2 tsp tamarind concentrate
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 x 2.5cm (1 inch) ginger – finely minced
- 5 green chillies – sliced down the middle
- 3 cloves garlic – minced
- ½ tsp black pepper
- 1- 1 ½ tbsp rapeseed (canola) or coconut oil
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 20 curry leaves – fresh or frozen
- Salt - to taste
Instructions
- Pour 400ml (1 1/3 cups) water in a saucepan and bring to a boil. Stir in the chilli powder, turmeric, coriander powder, black pepper, garlic and ginger paste and the kokum (or tamarind concentrate) and simmer for 15 minutes. Add the prawns and cover the pan to simmer for about five minutes. Stir well to combine.
- Now take a small frying pan and heat the oil over medium-high heat. Add the mustard seeds. When they begin to crackle, add the cumin seeds and curry leaves. and green chillies. Allow these ingredients to infuse into the oil for about 30 seconds and then pour it over the cooked prawns.
- Season with salt to taste and serve hot.
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Neil B
Friday 14th of January 2022
This was just perfect! Added a couple of white fish fillets too. Loved it
Dan Toombs
Friday 21st of January 2022
Great to hear. Thanks very much. Dan
Gary
Thursday 4th of February 2021
The recipe mentions garlic and pepper twice. Assume it’s not needed on step 1?
Dan Toombs
Friday 5th of February 2021
Hi Thanks for noticing, I have amended the recipe. They are added in step 1. Dan
Lucy
Friday 25th of September 2020
When do you add the 5 green chillis to the Easy prawn curry from Kerala? Thanks
Dan Toombs
Friday 25th of September 2020
Hi Lucy Thanks for noticing that mistake, I have just changed the recipe instructions. Please add the green chillies with the curry leaves. Thanks Dan
Arse
Monday 18th of March 2019
Dan, can we use dried Kokum ?
Dan Toombs
Tuesday 19th of March 2019
Hi Arse
Yes! That's what I use. :-)
Thanks, Dan
Sid Haynes
Thursday 14th of March 2019
Dan, have your first two books and will pre-order your third book. Your recipes are and have transformed my awareness of curry preparation. I cooked the lamb Achari for family and friends and they were "blown away" with the curry. I am planning to cook a large batch of masala chicken at the weekend butt the Keralan prawn curry was amazing. Keep up the good work. Sid
Dan Toombs
Saturday 16th of March 2019
Hi Sid
Thank you very much. I'm really happy you are enjoying the books and recipes.
Much appreciated, Dan