Kerala Prawn Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 500g prawns (de-frosted if cooking from frozen)
  • 1 onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and crushed)
  • 1 tbpsn size fresh ginger (peeled)
  • 1 red chilli (finely sliced)
  • 1 tspn black mustard seeds
  • Half a tspn ground fenugreek
  • 1 tbpsn turmeric
  • 200ml low fat coconut milk
  • Juice of half a lemon
  • Fresh coriander
  • 1 tspn tomato puree
  • Sunflower oil
  1. Heat 1 tbpsn sunflower oil in a large pan. Once hot add the onions and garlic with a pinch of salt and leave to cook for a couple of minutes.
  2. Bash the black mustard seeds in a pestle and mortar until crushed. Add to the pan with the fenugreek and turmeric and pour in the lemon juice. Mix well and leave to gently cook for a couple of minutes.
  3. Stir in the tomato puree and then grate the ginger into the pan. Mix well and then pour in the coconut milk.
  4. Leave to cook on a gentle simmer for around 5 minutes.
  5. Finely chop a small bunch of coriander. Add to the pan with the prawns and cook on a gentle simmer for just 2 minutes.
  6. Take the pan off the heat and add more fresh coriander.
  7. Serve with some basmatic rice on the side.
Recipe by A Modern Rose at