{"id":18703,"date":"2026-10-13T11:44:35","date_gmt":"2026-10-13T11:44:35","guid":{"rendered":"https:\/\/swoosh0018.com\/?p=18703"},"modified":"2026-10-13T11:44:35","modified_gmt":"2026-10-13T11:44:35","slug":"south-indian-prawn-curry","status":"publish","type":"post","link":"https:\/\/swoosh0018.com\/?p=18703","title":{"rendered":"South Indian Prawn Curry"},"content":{"rendered":"<p data-path-to-node=\"0\">Here is an authentic, vibrant, and completely original <b data-path-to-node=\"0\" data-index-in-node=\"55\">South Indian Prawn Curry<\/b> recipe. It features a rich, fragrant coconut base flavored with curry leaves, mustard seeds, tamarind, and freshly ground spices\u2014perfect for serving with steamed basmati rice or soft appams.<\/p>\n<p data-path-to-node=\"0\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-18704\" src=\"https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/10\/2f375793-ed6c-4201-adc1-20b22dbb99c9.jpg\" alt=\"\" width=\"1024\" height=\"559\" srcset=\"https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/10\/2f375793-ed6c-4201-adc1-20b22dbb99c9.jpg 1024w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/10\/2f375793-ed6c-4201-adc1-20b22dbb99c9-300x164.jpg 300w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/10\/2f375793-ed6c-4201-adc1-20b22dbb99c9-768x419.jpg 768w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/10\/2f375793-ed6c-4201-adc1-20b22dbb99c9-769x420.jpg 769w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/10\/2f375793-ed6c-4201-adc1-20b22dbb99c9-150x82.jpg 150w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/10\/2f375793-ed6c-4201-adc1-20b22dbb99c9-600x328.jpg 600w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/10\/2f375793-ed6c-4201-adc1-20b22dbb99c9-696x380.jpg 696w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/10\/2f375793-ed6c-4201-adc1-20b22dbb99c9-433x236.jpg 433w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<h2 data-path-to-node=\"2\">South Indian Prawn Curry<\/h2>\n<ul data-path-to-node=\"3\">\n<li>\n<p data-path-to-node=\"3,0,0\"><b data-path-to-node=\"3,0,0\" data-index-in-node=\"0\">Prep time:<\/b> 15 minutes<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,1,0\"><b data-path-to-node=\"3,1,0\" data-index-in-node=\"0\">Cook time:<\/b> 20 minutes<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,2,0\"><b data-path-to-node=\"3,2,0\" data-index-in-node=\"0\">Servings:<\/b> 4<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"5\">Ingredients<\/h3>\n<h4 data-path-to-node=\"6\"><b data-path-to-node=\"6\" data-index-in-node=\"0\">The Prawns<\/b><\/h4>\n<ul data-path-to-node=\"7\">\n<li>\n<p data-path-to-node=\"7,0,0\"><b data-path-to-node=\"7,0,0\" data-index-in-node=\"0\">500g (1 lb)<\/b> large prawns (shrimp), peeled and deveined<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"7,1,0\"><b data-path-to-node=\"7,1,0\" data-index-in-node=\"0\">1\/2 tsp<\/b> turmeric powder<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"7,2,0\"><b data-path-to-node=\"7,2,0\" data-index-in-node=\"0\">1\/2 tsp<\/b> Kashmiri chilli powder (or regular mild chilli powder)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"7,3,0\"><b data-path-to-node=\"7,3,0\" data-index-in-node=\"0\">1 tsp<\/b> lemon juice<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"7,4,0\"><b data-path-to-node=\"7,4,0\" data-index-in-node=\"0\">Salt<\/b> to taste<\/p>\n<\/li>\n<\/ul>\n<h4 data-path-to-node=\"8\"><b data-path-to-node=\"8\" data-index-in-node=\"0\">The Curry Base &amp; Aromatics<\/b><\/h4>\n<ul data-path-to-node=\"9\">\n<li>\n<p data-path-to-node=\"9,0,0\"><b data-path-to-node=\"9,0,0\" data-index-in-node=\"0\">2 tbsp<\/b> coconut oil (or neutral cooking oil)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,1,0\"><b data-path-to-node=\"9,1,0\" data-index-in-node=\"0\">1 tsp<\/b> black mustard seeds<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,2,0\"><b data-path-to-node=\"9,2,0\" data-index-in-node=\"0\">1 tsp<\/b> cumin seeds<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,3,0\"><b data-path-to-node=\"9,3,0\" data-index-in-node=\"0\">1 sprig<\/b> fresh curry leaves (about 10\u201312 leaves)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,4,0\"><b data-path-to-node=\"9,4,0\" data-index-in-node=\"0\">1 large<\/b> red onion, finely chopped<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,5,0\"><b data-path-to-node=\"9,5,0\" data-index-in-node=\"0\">1 tbsp<\/b> ginger-garlic paste<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,6,0\"><b data-path-to-node=\"9,6,0\" data-index-in-node=\"0\">2 green chillies<\/b>, slit lengthwise (adjust to taste)<\/p>\n<\/li>\n<\/ul>\n<h4 data-path-to-node=\"10\"><b data-path-to-node=\"10\" data-index-in-node=\"0\">The Spices &amp; Tomatoes<\/b><\/h4>\n<ul data-path-to-node=\"11\">\n<li>\n<p data-path-to-node=\"11,0,0\"><b data-path-to-node=\"11,0,0\" data-index-in-node=\"0\">2 medium<\/b> ripe tomatoes, finely chopped<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,1,0\"><b data-path-to-node=\"11,1,0\" data-index-in-node=\"0\">1 tsp<\/b> coriander powder<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,2,0\"><b data-path-to-node=\"11,2,0\" data-index-in-node=\"0\">1\/2 tsp<\/b> turmeric powder<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,3,0\"><b data-path-to-node=\"11,3,0\" data-index-in-node=\"0\">1 tsp<\/b> Kashmiri chilli powder (for a rich red color without excessive heat)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,4,0\"><b data-path-to-node=\"11,4,0\" data-index-in-node=\"0\">1\/2 tsp<\/b> black pepper powder<\/p>\n<\/li>\n<\/ul>\n<h4 data-path-to-node=\"12\"><b data-path-to-node=\"12\" data-index-in-node=\"0\">The Coconut &amp; Finishing<\/b><\/h4>\n<ul data-path-to-node=\"13\">\n<li>\n<p data-path-to-node=\"13,0,0\"><b data-path-to-node=\"13,0,0\" data-index-in-node=\"0\">1 cup<\/b> thick coconut milk (or 1 cup freshly grated coconut blended with warm water and strained)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"13,1,0\"><b data-path-to-node=\"13,1,0\" data-index-in-node=\"0\">1 tbsp<\/b> tamarind paste (dissolved in 2 tablespoons of warm water)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"13,2,0\"><b data-path-to-node=\"13,2,0\" data-index-in-node=\"0\">Fresh coriander leaves<\/b>, chopped (for garnish)<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"15\">Instructions<\/h3>\n<h4 data-path-to-node=\"16\"><b data-path-to-node=\"16\" data-index-in-node=\"0\">1. Marinate the Prawns<\/b><\/h4>\n<ol start=\"1\" data-path-to-node=\"17\">\n<li>\n<p data-path-to-node=\"17,0,0\">In a bowl, toss the cleaned prawns with turmeric powder, chilli powder, lemon juice, and a pinch of salt.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"17,1,0\">Set aside to marinate for 10 to 15 minutes while you prep the remaining ingredients.<\/p>\n<\/li>\n<\/ol>\n<h4 data-path-to-node=\"18\"><b data-path-to-node=\"18\" data-index-in-node=\"0\">2. Tempering &amp; Aromatics<\/b><\/h4>\n<ol start=\"1\" data-path-to-node=\"19\">\n<li>\n<p data-path-to-node=\"19,0,0\">Heat coconut oil in a deep skillet or manchatti (clay pot) over medium heat.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"19,1,0\">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).<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"19,2,0\">Add the finely chopped onions and saut\u00e9 until they turn translucent and golden-brown at the edges (about 5 minutes).<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"19,3,0\">Stir in the ginger-garlic paste and slit green chillies, cooking for another minute until the raw aroma disappears.<\/p>\n<\/li>\n<\/ol>\n<h4 data-path-to-node=\"20\"><b data-path-to-node=\"20\" data-index-in-node=\"0\">3. Build the Spice Base<\/b><\/h4>\n<ol start=\"1\" data-path-to-node=\"21\">\n<li>\n<p data-path-to-node=\"21,0,0\">Lower the heat slightly and add the chopped tomatoes. Cook until they soften and begin to break down into a paste (about 4\u20135 minutes).<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"21,1,0\">Add the coriander powder, turmeric powder, Kashmiri chilli powder, and black pepper powder. Stir well and cook the spices in the oil for 1\u20132 minutes, splashing a tablespoon of water if it starts to stick.<\/p>\n<\/li>\n<\/ol>\n<h4 data-path-to-node=\"22\"><b data-path-to-node=\"22\" data-index-in-node=\"0\">4. Simmer the Curry<\/b><\/h4>\n<ol start=\"1\" data-path-to-node=\"23\">\n<li>\n<p data-path-to-node=\"23,0,0\">Pour in the tamarind extract and the thick coconut milk, stirring continuously to combine everything into a smooth, fragrant gravy.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"23,1,0\">Bring the mixture to a gentle simmer. Let it cook uncovered for about 5 minutes so the flavors meld together. <i data-path-to-node=\"23,1,0\" data-index-in-node=\"110\">Do not let it boil vigorously after adding coconut milk, or it may curdle.<\/i><\/p>\n<\/li>\n<\/ol>\n<h4 data-path-to-node=\"24\"><b data-path-to-node=\"24\" data-index-in-node=\"0\">5. Cook the Prawns<\/b><\/h4>\n<ol start=\"1\" data-path-to-node=\"25\">\n<li>\n<p data-path-to-node=\"25,0,0\">Gently slide the marinated prawns into the simmering curry.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"25,1,0\">Cook for <b data-path-to-node=\"25,1,0\" data-index-in-node=\"9\">3 to 5 minutes<\/b> only, just until the prawns turn opaque, pink, and curl into a &#8220;C&#8221; shape. Overcooked prawns will become rubbery.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"25,2,0\">Taste the curry and adjust salt if needed.<\/p>\n<\/li>\n<\/ol>\n<h4 data-path-to-node=\"26\"><b data-path-to-node=\"26\" data-index-in-node=\"0\">6. Garnish and Serve<\/b><\/h4>\n<ol start=\"1\" data-path-to-node=\"27\">\n<li>\n<p data-path-to-node=\"27,0,0\">Remove from heat and garnish generously with fresh chopped coriander leaves.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"27,1,0\">Serve hot alongside steaming basmati rice, Kerala parotta, or appams.<\/p>\n<\/li>\n<\/ol>\n<blockquote data-path-to-node=\"29\">\n<p data-path-to-node=\"29,0\"><b data-path-to-node=\"29,0\" data-index-in-node=\"0\">Chef&#8217;s Tip:<\/b> For an authentic coastal depth of flavor, use freshly extracted thick coco<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>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\u2014perfect for serving with steamed basmati rice or soft appams. South Indian Prawn Curry Prep time: 15 minutes Cook time: 20 minutes Servings: 4 Ingredients [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":18704,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[926,927,957],"tags":[],"class_list":["post-18703","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","category-recipes","category-seafood"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>South Indian Prawn Curry - Swoosh0018.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swoosh0018.com\/?p=18703\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"South Indian Prawn Curry - Swoosh0018.com\" \/>\n<meta property=\"og:description\" content=\"Here is an authentic, vibrant, and completely original South Indian Prawn Curry recipe. 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