Prawns Recipe- Kerala Style Prawn Curry with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Kerala Style Prawn Curry

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a vibrant, flavourful Kerala-style prawn curry. Growing up, my grandmother (Amma) would make this for special occasions, and the aroma alone would fill the entire house. It’s a dish that instantly transports me back to sunny Kerala, and I’m so excited to share a little piece of that with you. This isn’t just a curry; it’s a warm hug in a bowl!

Why You’ll Love This Recipe

This prawn curry is a beautiful blend of aromatic spices, creamy coconut, and succulent prawns. It’s a little bit spicy, a little bit tangy, and completely addictive. It’s also surprisingly easy to make, even if you’re not super familiar with Kerala cuisine. Plus, it’s a fantastic way to experience the incredible flavours of South India right in your own kitchen. You’ll absolutely love how the spices bloom and create such a rich, complex flavour.

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 0.5 kg prawns
• 2 big onions
• 1 tsp red chili powder
• 1 big pinch turmeric powder
• To taste salt
• 15-20 curry leaves
• 0.5 tbsp oil
• 4-5 garlic cloves
• 1 tbsp coriander seeds
• 2-3 cloves
• 1 inch cinnamon stick
• 0.5 tbsp poppy seeds (khus khus)
• 2 inch fresh coconut

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Kerala Spices: Curry leaves are essential – they lend that signature South Indian aroma. Poppy seeds and fresh coconut are also key to the creamy texture and unique flavour. Don’t skip them if you can help it!
• Prawn Size & Freshness: I prefer using medium to large prawns (around 16-20 prawns per pound). Fresh prawns are always best, but frozen, thawed prawns work well too. Just make sure they’re properly deveined.
• Spice Levels: Kerala cuisine can be quite spicy! Feel free to adjust the amount of red chili powder to your liking. My Amma always said a good curry should have a gentle warmth, not burn your mouth off!
• Coconut: Fresh coconut is best, but if you can’t find it, you can use frozen grated coconut.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Prawns: In a bowl, combine the prawns with salt, turmeric powder, and red chili powder. Give it a good mix and let it sit for about 30 minutes. This helps the prawns absorb the flavours.
2. Make the Spice Paste: While the prawns are marinating, let’s make the magic masala! Blend garlic cloves, coriander seeds, cloves, cinnamon stick, soaked poppy seeds, and fresh coconut into a smooth paste with 1-2 tablespoons of water. You want it to be quite smooth, so take your time.
3. Par-Boil the Prawns: Bring a pot of water to a boil. Add the marinated prawns and cook for 4-5 minutes (7-8 minutes for larger prawns) until they’re partially cooked. They shouldn’t be fully cooked at this stage, just slightly firm. Drain and set aside.
4. Sauté the Aromatics: Heat oil in a pan over medium heat. Add sliced onions and curry leaves and sauté until the onions are translucent and fragrant – about 5-7 minutes. The curry leaves will sizzle and release their amazing aroma!
5. Cook the Spice Paste: Add the spice paste to the pan and cook for 4-5 minutes on medium heat, stirring continuously. This is important to prevent the spices from burning. You’ll know it’s ready when the raw smell of the spices disappears and the paste starts to thicken.
6. Simmer with Prawns: Add the par-boiled prawns to the pan and gently mix them with the spice paste. Simmer for 8-10 minutes, or until the gravy thickens and beautifully coats the prawns. Stir occasionally to prevent sticking.

Expert Tips

Here are a few things I’ve learned over the years to make this curry perfect every time:

• Gravy Consistency: If the gravy is too thick, add a splash of water. If it’s too thin, continue simmering for a few more minutes.
• Preventing Overcooked Prawns: Prawns cook quickly! Keep a close eye on them during the simmering stage to avoid them becoming rubbery.
• Blooming Spices: Cooking the spice paste properly is key. Don’t rush this step – it’s where all the flavour develops.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Substitute the prawns with jackfruit or banana blossom for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of red chili powder to suit your taste. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. Some families add a touch of tamarind pulp for extra tang during these celebrations.

Serving Suggestions

This Kerala prawn curry is best served hot with:

• Steamed rice (especially Kerala red rice!)
• Roti or paratha
• Appam (a traditional Kerala pancake)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Let’s answer some common questions:

1. What type of prawns are best for this curry?
Medium to large prawns work best, but you can use any size you prefer.

2. Can I use store-bought coconut paste instead of fresh coconut?
Yes, you can! But fresh coconut really does make a difference in flavour.

3. How can I adjust the spice level of this curry?
Reduce or increase the amount of red chili powder. You can also add a pinch of cayenne pepper for extra heat.

4. What is the purpose of poppy seeds in this recipe?
Poppy seeds add a lovely creaminess and subtle nutty flavour to the gravy.

5. Can this curry be made ahead of time?
Yes, you can make the spice paste ahead of time and store it in the refrigerator for up to 2 days.

6. What is a good substitute for curry leaves?
While nothing truly replaces the unique flavour of curry leaves, you can use a combination of bay leaves and a little lemon zest in a pinch.

Enjoy this taste of Kerala! I hope you love it as much as my family does. Let me know in the comments how it turns out for you. Happy cooking!