Kerala Style Prawn Curry
A fragrant compliment to naan or rice made with curry and large prawns.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 1 tbsp cooking oil
- 1 tspn fenugreek
- 1/2 tspn turmeric
- 1/4 tspn asafoetida
- 1 tspn mustard seed
- 12 leaves dried curry
- 2 lb fresh king prawn
- 1 cup coconut milk
- 1/4 cup water
- salt to season
- pepper to season
- 1 lime juiced
Paste
- 1 onion chopped
- 1 red chili
- 2/3 cup ginger
- 4 cloves garlic
Instructions
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Process the onion, chili, ginger and garlic in a food processor to make a paste.
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Heat the oil in a large pan over medium heat.
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Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and stir-fry for a couple of minutes.
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Add the onion and chili paste and continue to cook for 2-3 minutes.
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Next, add the prawns and water. Cook until the the prawns start to turn pink.
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Pour in the coconut milk, salt, pepper, and lime juice, and cook for another five minutes.
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Serve with parathas, naan bread, and/or rice.
