Best 3 Keralan Prawn Curry Recipes

**Title: A Culinary Journey to Kerala: Discover the Enchanting Flavors of Prawn Curry**

In the vibrant coastal state of Kerala, India, lies a culinary treasure that tantalizes taste buds and captivates hearts. Take a culinary adventure with us as we explore the realm of Kerala prawn curry, a symphony of aromatic spices, creamy coconut milk, and succulent prawns. This delectable dish is a hallmark of Kerala cuisine, a harmonious blend of flavors that reflects the region's rich cultural heritage. Join us in our exploration of this culinary gem, as we present two irresistible recipes that showcase the diverse culinary traditions of Kerala:

**1. Traditional Kerala Prawn Curry:**
Embark on a culinary pilgrimage to the heart of Kerala with our traditional prawn curry recipe. This classic preparation captures the essence of Kerala's culinary legacy, featuring a symphony of spices, fresh coconut, and plump prawns. The harmonious blend of flavors, with a hint of tanginess from tomatoes and a touch of sweetness from jaggery, creates a tantalizing symphony of tastes that will leave you craving for more.

**2. Easy Kerala Prawn Curry:**
For those seeking a simplified yet equally delightful culinary experience, our easy Kerala prawn curry recipe offers a streamlined approach to this beloved dish. This recipe retains the authentic flavors of Kerala cuisine while offering a less time-consuming option. With a simplified spice blend and readily available ingredients, you can effortlessly create a flavorful prawn curry that captures the essence of Kerala's culinary traditions.

Let your taste buds embark on a culinary odyssey as you explore these two distinct recipes for Kerala prawn curry. Immerse yourself in the vibrant flavors of this iconic dish, a testament to the culinary artistry of Kerala. Whether you prefer the traditional or the easy approach, these recipes promise an unforgettable culinary experience that will transport you to the heart of Kerala. Bon appétit!

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

KERALAN PRAWN CURRY

Keralan prawn curry image

This no-faff curry is a wonder - simply tip the ingredients into a tin, roast and voilà! An aromatic prawn curry with no effort required.

Provided by Rukmini Iyer

Categories Main course

Yield Serves 2-3

Number Of Ingredients 21

Ingredients

220g/7¾oz cherry tomatoes on the vine, halved
1 green pepper, finely sliced
1 onion, roughly sliced
2cm/¾in fresh root ginger, peeled and grated
2 garlic cloves, chopped
2 tsp mustard seeds
1 tsp freshly ground black pepper
1 tsp ground coriander
1 heaped tsp ground cumin
½ tsp turmeric
1 tsp chilli powder
few curry leaves (optional)
1 tsp sea salt, plus extra if needed
1 tbsp vegetable oil
400g tin coconut milk
300-350g/10½-12oz raw king prawns
100g/3½oz spinach, roughly chopped
1 lime, juice only
handful fresh coriander, roughly chopped
1 red chilli, finely chopped
200g/7oz basmati rice, rinsed and drained well

Steps:

To make the curry, preheat the oven to 200C/180C Fan/Gas 6.
Tip the tomatoes on the vines, the green pepper, onion, ginger, garlic, spices, curry leaves (if using), salt and oil into a roasting tin and mix really well to coat everything evenly. Roast for 15-20 minutes (if your oven runs hot and things start to char, rescue them after 15). Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9-10 minutes, or until the prawns are pink and just cooked through.
Meanwhile, make the rice. Place the rice and 400ml/14fl oz boiling water in a large glass microwave-safe bowl. Cover with a microwave-safe plate that neatly covers the top of the bowl to act as a lid. Microwave on medium power (800W) for 11 minutes. Leave to stand for 10 minutes.
Taste and season the curry with the lime juice and more salt if needed. Scatter over the coriander and chilli and serve with the rice alongside.

Tips:

For a richer flavor, use a combination of coconut oil and vegetable oil.
If you don't have tamarind paste, you can use lemon juice or vinegar instead.
If you want a spicier curry, add more green chilies.
Adjust the amount of water to achieve your desired consistency.
Serve with rice, bread, or your favorite side dish.

Conclusion:

This flavorful and aromatic Kerelan prawn curry is sure to impress your taste buds. With its perfect balance of spices and tangy tamarind, it's a dish that is both satisfying and refreshing. Whether you're a fan of seafood or simply looking for a new and exciting curry recipe, this Kerelan prawn curry is definitely worth trying.