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Malabar prawn curry
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Total Time:
25 minutes
This dish features signature Kerala flavors like coconut, curry leaves, and kokum.
Ingredients:
  • 3cm piece of ginger
  • 2 small red onions
  • 150 g ripe tomatoes
  • vegetable or coconut oil
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon fenugreek seeds
  • 12 fresh or dried curry leaves
  • 1 tesapoon chilli powder
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • 1 tablepoon kokum or 20ml tamarind pulp
  • 12 peeled king prawns from sustainable sources
  • 1 x 400 ml tin of reduced fat coconut milk
  • 2 dried red chillies
Instructions:
  • Peel and finely chop the ginger and onions. Chop the tomatoes. Heat 3 tablespoons of oil in a frying pan until almost smoking. Add half of the mustard seeds, fenugreek, ginger, and half of the curry leaves. Stir-fry briefly, then add the onion and cook until dark golden. Add the chilli powder, coriander, and turmeric, stir briefly. Add the tomatoes and kokum or tamarind. Simmer until slightly reduced and oil starts separating. Adjust sauce consistency with a few tablespoons of water, season with sea salt, and add the prawns. Simmer until prawns are cooked and sauce thickens. Stir in coconut milk and simmer gently. In another pan, heat 1 tablespoon of oil with chillies, remaining mustard seeds, and curry leaves. Fry briefly and add to the curry. Serve with steamed rice.

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