Keralan King Prawn Curry

This is another quick and simple recipe I learn’t while on a cooking course in Kerala, south Indian. For me the most important ingredients are fresh curry leaves, big fresh prawns and a good quality coconut milk.

I personally recommend using Aroy-D coconut milk which has no stabilizers, thickeners, gums, or preservatives has won many awards for taste and quality.

I use this exact recipe when cooking for my wife and daughter. The 3 of us make short work of it so when cooking for four you may want to add more coconut milk and prawns.

Ingredients

1 tablespoon of coconut oil

1 onion, peeled and chopped

1 large red chilli, chopped

4 cloves of garlic, chopped

40g of fresh root ginger,peeled and chopped

large handful of fresh curry leaves

1 teaspoon of black mustard seeds

half teaspoon of ground fenugreek

half teaspoon of asafoetida

500g of king prawns

half a teaspoon of turmeric

1 tablespoon of cold water

400ml of coconut milk

juice of 1 lime

sea salt to taste

garnish with fresh chopped coriander

Method

After roughly chopping the onion, garlic, ginger and chili, add them to a food processor or blender and blitz into a paste.

Heat the coconut oil in pan and add the curry leaves, mustard seeds, fenugreek and asafoetida. allow them to fry for 30 seconds or so to release that wonderful aroma. Then add the onion, garlic, ginger and chili paste and fry with the curry leaves for another few minutes.

Then add the cold water to the pan with the turmeric and prawns. Fry until the prawns are pink and the water has evaporated. Be sure to cover the prawns in the spice mixture while stiring.

Pour in the coconut milk and season with the sea salt. Bring the curry to a simmer and cook for 5 mins. Squeeze in the fresh lime juice before serving and garnish with some fresh coriander and warm basmati rice.