South Indian Prawn Curry

Here is an authentic, vibrant, and completely original South Indian Prawn Curry recipe. It features a rich, fragrant coconut base flavored with curry leaves, mustard seeds, tamarind, and freshly ground spices—perfect for serving with steamed basmati rice or soft appams.

South Indian Prawn Curry

• Prep time: 15 minutes

• Cook time: 20 minutes

• Servings: 4

Ingredients

The Prawns

• 500g (1 lb) large prawns (shrimp), peeled and deveined

• 1/2 tsp turmeric powder

• 1/2 tsp Kashmiri chilli powder (or regular mild chilli powder)

• 1 tsp lemon juice

• Salt to taste

The Curry Base & Aromatics

• 2 tbsp coconut oil (or neutral cooking oil)

• 1 tsp black mustard seeds

• 1 tsp cumin seeds

• 1 sprig fresh curry leaves (about 10–12 leaves)

• 1 large red onion, finely chopped

• 1 tbsp ginger-garlic paste

• 2 green chillies, slit lengthwise (adjust to taste)

The Spices & Tomatoes

• 2 medium ripe tomatoes, finely chopped

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1 tsp Kashmiri chilli powder (for a rich red color without excessive heat)

• 1/2 tsp black pepper powder

The Coconut & Finishing

• 1 cup thick coconut milk (or 1 cup freshly grated coconut blended with warm water and strained)

• 1 tbsp tamarind paste (dissolved in 2 tablespoons of warm water)

• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Marinate the Prawns

1. In a bowl, toss the cleaned prawns with turmeric powder, chilli powder, lemon juice, and a pinch of salt.

2. Set aside to marinate for 10 to 15 minutes while you prep the remaining ingredients.

2. Tempering & Aromatics

1. Heat coconut oil in a deep skillet or manchatti (clay pot) over medium heat.

2. Add the mustard seeds and cumin seeds. Once they begin to sputter and crackle, immediately toss in the fresh curry leaves (be careful of splattering).

3. Add the finely chopped onions and sauté until they turn translucent and golden-brown at the edges (about 5 minutes).

4. Stir in the ginger-garlic paste and slit green chillies, cooking for another minute until the raw aroma disappears.

3. Build the Spice Base

1. Lower the heat slightly and add the chopped tomatoes. Cook until they soften and begin to break down into a paste (about 4–5 minutes).

2. Add the coriander powder, turmeric powder, Kashmiri chilli powder, and black pepper powder. Stir well and cook the spices in the oil for 1–2 minutes, splashing a tablespoon of water if it starts to stick.

4. Simmer the Curry

1. Pour in the tamarind extract and the thick coconut milk, stirring continuously to combine everything into a smooth, fragrant gravy.

2. Bring the mixture to a gentle simmer. Let it cook uncovered for about 5 minutes so the flavors meld together. Do not let it boil vigorously after adding coconut milk, or it may curdle.

5. Cook the Prawns

1. Gently slide the marinated prawns into the simmering curry.

2. Cook for 3 to 5 minutes only, just until the prawns turn opaque, pink, and curl into a “C” shape. Overcooked prawns will become rubbery.

3. Taste the curry and adjust salt if needed.

6. Garnish and Serve

1. Remove from heat and garnish generously with fresh chopped coriander leaves.

2. Serve hot alongside steaming basmati rice, Kerala parotta, or appams.

Chef’s Tip: For an authentic coastal depth of flavor, use freshly extracted thick coco

Author: swoosh0018

"Im Swoosh. Seeking the extraordinary in every corner & Exploring South Africa in Style" Football,Sports,Lifestyle,Food & Travel