Best 2 Kerala Style Prawn Curry Recipe By Tasty Recipes

Tantalize your taste buds with the vibrant and aromatic flavors of Kerala-style prawn curry, a culinary masterpiece from the coastal regions of Southern India. This delectable dish showcases succulent prawns cooked in a rich and flavorful coconut-based sauce, infused with a melange of aromatic spices and fresh herbs. The harmonious blend of tangy tamarind, fiery green chilies, and creamy coconut milk creates a symphony of flavors that will leave you craving for more. Kerala prawn curry is a versatile dish that pairs perfectly with steamed rice, appam, or Malabar parotta. This recipe provides step-by-step instructions to guide you in creating this authentic dish in the comfort of your own kitchen. Additionally, you'll find variations such as prawn curry with coconut milk, prawn curry with roasted coconut, and prawn curry with mango, each offering unique flavor profiles to suit your preferences. Embark on a culinary journey to the Malabar Coast and elevate your taste buds with the delightful Kerala-style prawn curry.

Check out the recipes below so you can choose the best recipe for yourself!

KERALA STYLE PRAWN CURRY RECIPE BY TASTY

Kerala Style Prawn Curry Recipe by Tasty image

Here's what you need: cooking oil, fenugreek, turmeric, asafoetida, mustard seed, dried curry, fresh king prawn, coconut milk, water, salt, pepper, lime, onion, red chili, ginger, garlic

Provided by Ellie Holland

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon cooking oil
1 teaspoon fenugreek
½ teaspoon turmeric
¼ teaspoon asafoetida
1 teaspoon mustard seed
12 leaves dried curry
2 lb fresh king prawn
1 cup coconut milk
¼ cup water
salt, to season
pepper, to season
1 lime, juiced
1 onion, chopped
1 red chili
⅔ cup ginger
4 cloves garlic

Steps:

In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
In a large pan, heat the oil over a medium heat.
Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
Add the paste and continue to cook for 2-3 minutes.
Add the prawns and water. Cook until they start to turn pink.
Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
Serve with parathas, naan bread, and rice.
Enjoy!

Nutrition Facts : Calories 425 calories, Carbohydrate 15 grams, Fat 17 grams, Fiber 3 grams, Protein 51 grams, Sugar 3 grams

KERALA PRAWN CURRY

Kerala prawn curry image

Warm up the coldest day with a creamy coconut milk curry - it's got quite a kick!

Provided by Roopa Gulati

Categories Dinner, Lunch, Supper, Treat

Time 35m

Number Of Ingredients 14

Ingredients

2 red chillies split, cut into quarters lengthways and seeded
1 small red onion , chopped
2.5cm piece of fresh root ginger , peeled and chopped
1 tbsp vegetable or sunflower oil
1 tsp black mustard seed
½ tsp fenugreek seeds
14 curry leaves , fresh or dried
½ tsp turmeric
½ tsp cracked black peppercorns
250g jumbo prawns , leave some with their tails on if you like
150ml reduced-fat coconut milk
a squeeze of lime
chopped fresh coriander , plus a sprig or two
freshly boiled basmati rice

Steps:

In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

Nutrition Facts : Calories 294 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 31 grams protein, Sodium 2.76 milligram of sodium

Tips:

Use fresh prawns for the best flavor and texture. If using frozen prawns, thaw them properly before cooking.
Clean the prawns thoroughly before cooking. Remove the heads, shells, and devein them.
Marinate the prawns in a mixture of yogurt, turmeric powder, red chili powder, and salt for at least 30 minutes before cooking. This will help to tenderize the prawns and infuse them with flavor.
Use a heavy-bottomed pan or pot for cooking the prawn curry. This will help to distribute the heat evenly and prevent the curry from burning.
Add the coconut milk towards the end of the cooking process. This will help to preserve its delicate flavor and prevent it from curdling.
Serve the prawn curry with steamed rice, appam, or roti.

Conclusion:

Kerala-style prawn curry is a delicious and flavorful dish that is easy to make at home. With its vibrant colors and aromatic spices, this curry is sure to be a hit with your family and friends. So next time you're looking for a quick and easy weeknight meal, give this Kerala-style prawn curry a try. You won't be disappointed!