Spicy Prawns Recipe – Kerala Style with Fennel & Coconut Oil

Last Updated on 2 months by Neha Deshmukh

Spicy Prawns Recipe – Kerala Style with Fennel & Coconut Oil

Hey everyone! If you’re anything like me, you absolutely love a good prawn curry. And let me tell you, this Kerala-style spicy prawn recipe is one I’ve been perfecting for years. It’s bursting with flavour, has a beautiful warmth from the spices, and is surprisingly easy to make. I first made this when I was trying to recreate a dish I had on a trip to Kochi, and honestly, it’s become a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just any prawn curry. It’s a taste of Kerala, a coastal state in South India known for its incredible seafood and unique spice blends. What sets this recipe apart is the use of fennel powder – it adds a subtle sweetness and aroma that you won’t find in other prawn curries. Plus, cooking with coconut oil just elevates everything! It’s a little bit spicy, a little bit tangy, and completely addictive. You’ll love it!

Ingredients

Here’s what you’ll need to make this delicious Kerala prawn curry:

• 1 kg prawns
• 1 tsp red chili powder
• 1 tsp Kashmiri red chili powder
• 0.5 tsp turmeric powder
• 2 tsp ginger garlic paste
• 0.5 tsp fennel powder
• Salt to taste
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 2 sprigs curry leaves
• 3 medium onions
• 4 green chillies
• 1 tsp ginger garlic paste
• 3 tomatoes
• 1 tsp coriander powder
• 0.25 tsp turmeric powder
• 0.5 tsp red chili powder
• 0.25 tsp fennel powder
• Salt and pepper to taste
• 0.5 tsp garam masala powder

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe special:

• Fennel Powder: This is a game-changer! It adds a lovely sweetness and depth of flavour. You can find it at most Indian grocery stores, or even online.
• Coconut Oil: Don’t skip this! Coconut oil is essential in Kerala cuisine. It imparts a distinct aroma and flavour that you just can’t replicate with other oils.
• Red Chili Powder vs. Kashmiri Red Chili Powder: These aren’t interchangeable. Red chili powder is for heat, while Kashmiri red chili powder is for colour and a milder flavour. Using both gives you the perfect balance.
• Prawns: I prefer using medium to large prawns for this recipe, as they hold their shape well during cooking. You can use fresh or frozen, just make sure they’re peeled and deveined.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the prawns. In a bowl, combine the prawns with 1 tsp red chili powder, 1 tsp Kashmiri red chili powder, 0.5 tsp turmeric powder, 2 tsp ginger garlic paste, 0.5 tsp fennel powder, and salt to taste. Give it a good mix and let it sit for at least an hour – longer is even better!
2. Now, for the pressure cooking. Add the marinated prawns to a pressure cooker. Add just enough water to cover the prawns. Pressure cook for 3 whistles on medium flame, then simmer for 5 minutes. Once done, let the pressure release naturally. This keeps the prawns tender and juicy.
3. While the prawns are cooking, let’s start the gravy. Heat 2 tbsp coconut oil in a pan over medium heat. Add 1 tsp mustard seeds and 1 tsp fenugreek seeds. Sauté until they start to splutter – be careful not to burn them!
4. Add 2 sprigs of curry leaves, 3 medium onions (sliced), and 4 green chillies (slit). Sauté until the onions soften and turn translucent.
5. Stir in 1 tsp ginger garlic paste and cook until the raw aroma disappears. This usually takes about a minute.
6. Add 3 chopped tomatoes and cook until they turn mushy and soft.
7. Now for the spice blend! Add 1 tsp coriander powder, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.25 tsp fennel powder. Sauté for about a minute, stirring constantly to prevent burning.
8. Gently add the cooked prawns to the gravy. Cook on high heat for a few minutes, stirring gently to avoid breaking the prawns, until the gravy thickens.
9. Finally, sprinkle 0.5 tsp garam masala powder, mix well, and garnish with fresh curry leaves. Serve hot!

Expert Tips

• Don’t overcook the prawns! They’ll become rubbery. The pressure cooking method helps prevent this.
• Taste as you go and adjust the spices to your liking.
• If the gravy is too thick, add a splash of water. If it’s too thin, cook for a few more minutes.
• Using good quality coconut oil really makes a difference.

Variations

• Spice Level: Want it milder? Reduce the amount of red chili powder. For a real kick, add a pinch of cayenne pepper!
• Festival Adaptations: This dish is often made during Onam and Vishu, Kerala’s harvest festivals. It’s a part of the elaborate sadya (feast).
• Regional Variations: Coastal Kerala versions often include kokum (a souring agent), while inland Kerala versions might use more tamarind. My family prefers a little bit of both!

Serving Suggestions

This spicy prawn curry is best served with steamed rice, appam (Kerala pancakes), or roti. A side of simple coconut chutney or a cooling raita is also a great addition.

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.

FAQs

1. What type of prawns are best for this Kerala-style recipe?

Medium to large prawns work best, as they hold their shape well. You can use fresh or frozen, but make sure they’re peeled and deveined.

2. Can I use a different oil instead of coconut oil? How will it affect the flavor?

You can use vegetable oil or sunflower oil, but it won’t have the same authentic flavour. Coconut oil is key to that distinct Kerala taste.

3. How do I adjust the spice level of this prawn curry?

Reduce the amount of red chili powder for a milder curry, or add a pinch of cayenne pepper for extra heat.

4. What is the purpose of fennel powder in this recipe?

Fennel powder adds a subtle sweetness and aroma that complements the prawns and other spices beautifully. It’s a signature flavour of this Kerala-style curry.

5. Can this recipe be made ahead of time? If so, how?

You can marinate the prawns and prepare the spice blend ahead of time. Store them separately in the refrigerator. Then, when you’re ready to cook, just follow the remaining steps.

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