Prawns Recipe- Kerala Style Prawn Curry with Coconut & Tamarind

Last Updated on 2 months by Neha Deshmukh

Kerala Style Prawn Curry with Coconut & Tamarind

Introduction

Oh, prawns! Is there anything more satisfying than a beautifully spiced prawn curry, especially one brimming with the flavours of Kerala? This recipe is a real favourite in my family – it’s the dish I first made when I was trying to impress my now-husband with my cooking skills! The combination of tangy tamarind, creamy coconut, and aromatic spices is just chef’s kiss. It’s a little bit of sunshine on a plate, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Kerala-style prawn curry isn’t just delicious; it’s a flavour experience. It’s a perfect balance of spicy, sour, and creamy. The coconut milk beautifully tempers the heat, while the tamarind adds a lovely tang. Plus, it’s surprisingly easy to make once you have your spices prepped. It’s a guaranteed crowd-pleaser and a wonderful way to explore the vibrant cuisine of South India.

Ingredients

Here’s what you’ll need to create this amazing prawn curry:

• 300 gms Prawns
• 4 Dried red chillies
• 2 tsp Coriander seeds
• 0.75 tsp Cumin seeds
• 0.25 tsp Mustard seeds
• 1 pinch Fenugreek seeds
• 0.5 cup Grated coconut
• 1-2 tsp Tamarind pulp
• 1 large Onion
• 2 tsp each Crushed ginger & garlic
• 1 Green chilli
• 1 Dry red chilli
• 2 medium Tomatoes
• 0.5 tsp Turmeric powder
• 0.5 tbsp Kashmiri chilli powder
• Salt to taste
• 0.25 tsp Mustard seeds
• 2-3 tbsp Oil
• 10-15 Curry leaves

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best flavour:

• Unique Spice Blend: Dried Red Chillies, Coriander, Cumin & Fenugreek: Don’t skip dry roasting the spices! It really wakes up their flavour. Just 4-5 minutes in a dry pan until fragrant is all it takes.
• The Role of Kashmiri Chilli Powder: This is what gives the curry that beautiful, vibrant red colour without adding too much heat. It’s a staple in Kerala cuisine. If you can’t find it, paprika can be used as a substitute, but the colour won’t be quite as rich.
• Tamarind Pulp: Regional Variations & Substitutions: Tamarind is key to that signature sourness. You can find tamarind pulp in most Indian grocery stores. If you’re using a block of tamarind, soak it in warm water and extract the pulp. A little lemon juice can work in a pinch, but it won’t have the same depth of flavour.
• Coconut: Fresh vs. Dried – Which to Use? Freshly grated coconut is amazing if you can get it! But unsweetened desiccated coconut works perfectly well too. I often use dried coconut for convenience.
• Prawn Selection: Freshness & Size: Fresh prawns are always best, of course. Look for prawns that smell fresh and have a firm texture. Medium-sized prawns work really well in this curry, but you can use larger ones if you prefer – just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice paste. Dry roast the dried red chillies, coriander seeds, cumin seeds, mustard seeds, and fenugreek seeds in a pan for 4-5 minutes. Let them cool slightly, then grind them coarsely.
2. Add the grated coconut and tamarind pulp to the ground spices and grind again into a coarse paste. Set this aside – it’s the heart of our flavour!
3. Now, heat the oil in a pan over medium heat. Once hot, crackle in the mustard seeds. They should start to pop!
4. Add the chopped onions and curry leaves and sauté until the onions are soft and golden brown. This takes about 5-7 minutes.
5. Stir in the crushed ginger-garlic paste and green chilli. Cook for another 3-4 minutes until fragrant. Don’t let the garlic burn! Add the dry red chilli too.
6. Add the chopped tomatoes, salt, and turmeric powder. Cook until the tomatoes soften and break down, about 5-7 minutes. Add 1-2 tablespoons of water if needed to help blend the masala.
7. Mix in the Kashmiri chilli powder and cook for 2 minutes. This is where that beautiful colour comes in!
8. Add the prawns and coat them well with the masala. Pour in about ½ cup of water and simmer for 6-7 minutes, or until the prawns are cooked through and semi-dry.
9. Finally, stir in the coconut paste. Cook on low heat for 4-5 minutes, stirring occasionally, until the prawns are coated in the creamy, spicy sauce. Drizzle a little extra oil on top if needed.
10. Let the curry rest for 15-20 minutes before serving. This allows the flavours to meld together beautifully. Trust me, it’s worth the wait!

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

• Achieving the Perfect Masala Consistency: The masala should be a thick paste. If it’s too dry, add a splash of water. If it’s too wet, cook it for a little longer.
• How to Avoid Overcooking the Prawns: Prawns cook quickly! Keep a close eye on them and don’t overcook them, or they’ll become rubbery. They’re done when they turn pink and opaque.
• Balancing the Spice Levels: Adjust the amount of chilli powder to your liking. Start with less and add more if you prefer a spicier curry.
• The Importance of Resting Time: Seriously, don’t skip the resting time! It makes a huge difference in the flavour.

Variations

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

• Vegan Prawn Curry (Using Jackfruit or Mushrooms): Substitute the prawns with jackfruit or mushrooms for a delicious vegan version.
• Gluten-Free Adaptations: This recipe is naturally gluten-free!
• Spice Level Adjustments (Mild, Medium, Hot): Control the heat by adjusting the amount of dried red chillies and chilli powder.
• Festival Adaptations (Onam, Vishu): This curry is often served during festivals like Onam and Vishu in Kerala.
• Using Different Seafood (Fish, Squid): Feel free to experiment with other seafood like fish or squid.

Serving Suggestions

This prawn curry is best enjoyed with:

• Traditional Accompaniments (Rice, Appam, Parotta): Steaming hot rice, fluffy appam (lace hoppers), or flaky parotta (layered flatbread) are the perfect partners.
• Side Dishes to Complement the Curry: A simple vegetable thoran (stir-fry) or a cooling raita (yogurt dip) would be lovely.
• Garnishing Ideas: A sprinkle of fresh coriander leaves adds a pop of colour and freshness.

Storage Instructions

• Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Freezer Storage: You can freeze this curry for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave.

FAQs

• What is the best type of prawn to use for this curry? Medium-sized prawns are ideal, but you can use any size you prefer.
• Can I use pre-made curry masala instead of grinding the spices? While you can, the flavour won’t be as fresh and vibrant. Grinding your own spices really makes a difference.
• How can I adjust the sourness of the curry? Add more or less tamarind pulp to adjust the sourness to your liking.
• What if I don’t have tamarind pulp? What can I substitute? Lemon juice can be used as a substitute, but it won’t have the same depth of flavour.
• How do I know when the prawns are perfectly cooked? They’ll turn pink and opaque.
• Can this curry be made ahead of time? Yes, you can make it a day ahead. The flavours will actually develop even more overnight!
• What is the significance of curry leaves in Kerala cuisine? Curry leaves are a staple in Kerala cuisine and add a unique aroma and flavour to dishes. They’re also believed to have medicinal properties.