Kerala prawn curry recipe

12 ratings Rate
  • Serves 2
  • 10 mins to prepare and 30 mins to cook
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KeralaPrawnCurry 6461
Customer recipe by Susan John
Added 87 months ago

The curry will be milder the more coconut milk powder is added.

Heat the oil in a heavy saucepan, add the mustard seeds and cook for 2 minutes. Stir in the onion, garlic, ginger and chillies and cook over low heat until the onions are translucent. Stir in the powdered spices.


Add the tomato and 125ml (4fl oz) water, mix well and raise heat to medium. Cover the pan and simmer until the tomato has dissolved, about 10 minutes. Season with salt to taste.


Add the prawns and cook for 5 minutes.


Meanwhile, place the coconut milk powder in a small bowl. Add a few spoons of water and mix well with a whisk or back of the spoon until a smooth paste is formed. Stir the paste into the curry.


Remove from the heat and serve with lightly grilled or warmed naans or basmati rice.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2tbsp olive oil
  • ¼tsp mustard seeds
  • 1 small onion, thinly sliced
  • 2 cloves garlic
  • 2tsp ginger root, minced
  • 3 green chillies, halved lengthwise
  • ¼tsp turmeric powder
  • ¼tsp ground pepper
  • 1-2tsp ground coriander
  • 1 tomato, diced
  • 200g (7oz) king prawns, raw
  • coconut milk
  • naan bread or basmati rice, to serve

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