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Spicy Kerala prawn curry  recipe

Spicy Kerala prawn curry recipe

29 ratings

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  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 220 calories / serving
  • Healthy


  • 2tbsp olive oil
  • 1/4 tsp mustard seeds
  • 1 small onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2.5cm (1in) piece of root ginger, peeled and minced
  • 3 green chillies, halved lengthwise
  • 1/4 tsp tumeric powder
  • 1/4 tsp ground black pepper
  • 1-2 tsp ground corriander
  • 1 tomato, diced
  • 200g (7oz) king prawns, raw
  • 200ml (7fl oz) coconut milk
  • naan bread or basmati rice, to serve
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    2g 10%
  • Sugars

    8g 9%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 9.2g Protein 19.5g Fibre 2.3g


  1. Heat the oil in a saucepan. Add the mustard seeds, cook for 2 minutes over a medium heat. Stir in the onion, garlic, ginger and chillies and cook over a low heat until the onions are translucent.
  2. Stir in the powdered spices then add the tomato and 125ml (4fl oz) water. Mix well and raise the heat to medium. Cover the pan and simmer for about 10 minutes until the tomato has broken down. Season with salt to taste. Add the prawns and cook for 5 minutes.

Stir the coconut milk into the sauce. Serve with naan bread or basmati rice.

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