Spicy Prawns Recipe – Kerala Style with Kashmiri Chillies & Tamarind

Last Updated on 2 months by Neha Deshmukh

Spicy Prawns Recipe – Kerala Style with Kashmiri Chillies & Tamarind

Hey everyone! If you’re anything like me, you absolutely love a good prawn dish. And this one? This one is special. I first made this spicy prawn recipe years ago, trying to recreate the incredible flavours I experienced on a trip to Kerala. It’s a little bit of work, but trust me – the explosion of flavour is SO worth it. Get ready for a taste of Kerala right in your kitchen!

Why You’ll Love This Recipe

This isn’t just any prawn curry. It’s a vibrant, flavourful dish that balances heat, tang, and a beautiful aroma. The use of Kashmiri and Byadgi chillies gives it a stunning colour and a lovely, fruity spice, while the tamarind adds a delightful sourness. It’s a real showstopper, perfect for a weekend dinner or when you want to impress your friends and family. Plus, it comes together in under 30 minutes – perfect for a weeknight treat!

Ingredients

Here’s what you’ll need to make this Kerala-style spicy prawn dish:

• 500 gms jumbo prawns
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 0.25 cup curd/yogurt
• 0.5 lime (juice)
• 4 tbsp ghee
• 10-15 curry leaves
• Salt to taste
• 4 dried Kashmiri red chillies
• 4 dried Byadgi red chillies
• 4-6 black peppercorns
• 0.5 tsp cumin seeds
• 0.25 tsp mustard seeds
• 0.25 tsp fenugreek seeds
• 1 tbsp coriander seeds
• 1 tbsp tamarind pulp
• 8-10 garlic cloves

Ingredient Notes

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

• Kashmiri & Byadgi Red Chillies: These aren’t just about heat! They contribute a gorgeous red colour and a mild, fruity flavour. You can find them at most Indian grocery stores. If you can’t find them, you can substitute with regular red chillies, but you might lose some of the colour.
• Tamarind Pulp: This is what gives the dish its signature tang. It’s made from the pulp of the tamarind fruit. You can find it as a concentrate or paste in Indian stores. If using a concentrate, soak it in warm water for about 15 minutes before using.
• Ghee: Ghee (clarified butter) adds a richness and flavour that’s hard to beat. It’s traditional in Kerala cooking. You can substitute with vegetable oil if needed, but ghee really elevates the dish.
• Regional Kerala Spices: The combination of cumin, mustard, fenugreek, and coriander seeds is classic Kerala. Don’t skip these – they create a unique and aromatic flavour profile!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the prawns. In a bowl, combine the prawns with turmeric powder, red chilli powder, curd, lime juice, and salt. Give it a good mix, ensuring all the prawns are coated. Let this sit for about 30 minutes – this really helps the flavours meld.
2. While the prawns are marinating, let’s make the spice paste. Heat a pan over medium heat and dry roast the Kashmiri and Byadgi red chillies for about a minute. Be careful not to burn them!
3. Add the peppercorns, cumin seeds, mustard seeds, fenugreek seeds, and coriander seeds to the pan. Roast for another 3-4 minutes, until fragrant. You’ll know they’re ready when you can really smell the spices.
4. Let the roasted spices cool completely. Then, grind them into a fine powder using a spice grinder or a mortar and pestle. Add the garlic, tamarind pulp, and a little water. Grind again into a smooth paste.
5. Now, for the cooking! Heat the ghee in a kadai or skillet over medium-high heat. Add the marinated prawns, along with all the marinade liquid.
6. Sauté the prawns for 3-4 minutes, stirring continuously, until they turn pink and opaque.
7. Add the spice paste to the prawns and cook for another 5 minutes, stirring frequently. If the mixture starts to stick, add a splash of water to prevent burning.
8. Finally, mix in the curry leaves and sauté for about 30 seconds. That lovely aroma means it’s almost ready! Serve hot with rice or roti.

Expert Tips

• Don’t overcook the prawns! They become rubbery very quickly.
• Adjust the amount of chilli powder to your liking.
• Using good quality ghee makes a huge difference in the final flavour.
• Fresh curry leaves are best, but you can use dried if you can’t find fresh.

Variations

• Spice Level: For a milder flavour, reduce the amount of red chilli powder. For a hotter kick, add a pinch of cayenne pepper or a few green chillies. My friend, Priya, loves to add a finely chopped bird’s eye chilli for serious heat!
• Festival Adaptations: This dish is fantastic for special occasions like Onam or Vishnu. You can serve it as part of a larger sadhya (Kerala feast).
• Coconut Milk: For a creamier version, add about 1/2 cup of coconut milk towards the end of cooking.

Serving Suggestions

This spicy prawn dish is amazing with:

• Steaming hot rice (Kerala Matta rice is perfect!)
• Warm roti or paratha
• A side of cooling yogurt raita
• A simple cucumber and onion salad

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 recipe?

Jumbo prawns work best, but you can use any size you prefer. Just adjust the cooking time accordingly.

2. Can I use lemon juice instead of lime juice?

You can, but lime juice has a more authentic flavour for this Kerala recipe. If using lemon, use about 1 tablespoon.

3. What is the purpose of dry roasting the chillies?

Dry roasting enhances the flavour and aroma of the chillies. It also helps to release their oils.

4. How can I adjust the spice level of this dish?

Reduce or increase the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra heat.

5. Can this recipe be made ahead of time?

You can make the spice paste ahead of time and store it in the refrigerator for up to 3 days.

6. What is tamarind pulp and where can I find it?

Tamarind pulp is the tangy pulp from the tamarind fruit. You can find it at most Indian grocery stores, usually as a concentrate or paste.