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The Curry Guy’s Keralan Prawn Curry

  • Time preparation 10 minutes
  • cook time 25 minutes
  • Serve Serves 4

“This South Indian curry has to be one of the easiest I've ever made! Taste the sharp and tart flavour of that kokum sauce and you'll be hooked! It's so good, unique and simply delicious” - Dan Toombs

Extracted from The Curry Guy Light by Dan Toombs (Quadrille, £15) Photography © Kris Kirkham
  • 1 tsp Kashmiri chilli powder
  • 1⁄2 tsp ground turmeric
  • 1 tbsp ground coriander
  • 1⁄2 tsp freshly ground black pepper
  • 2.5cm piece of fresh root ginger, peeled and finely minced
  • 5 green chillies, sliced down the middle
  • 3 kokums or 2 tsp tamarind pulp or paste
  • 500g medium raw prawns, shelled and cleaned
  • 3 garlic cloves, minced
  • 1–1 1⁄2 tbsp rapeseed oil or coconut oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 20 fresh or frozen curry leaves
  • Salt, to taste

Pour 500ml of water in a saucepan on a medium heat, and bring to the boil. Stir in the Kashmiri chilli powder, turmeric, coriander, black pepper, fresh ginger, green chilli and kokum and simmer for 15 minutes.

Add the prawns, cover with a lid and simmer for about 5 minutes. Uncover the pan and stir in the garlic and stir well to combine.

Heat the oil in a small frying pan over a medium–high heat until visibly hot, then add the mustard seeds.

When they start to crackle (after about 30 seconds), add the cumin seeds and curry leaves.

Allow to infuse into the oil for about 30 seconds, then pour over the cooked prawns. Season with salt and serve hot.

Ingredients

  • 1 tsp Kashmiri chilli powder
  • 1⁄2 tsp ground turmeric
  • 1 tbsp ground coriander
  • 1⁄2 tsp freshly ground black pepper
  • 2.5cm piece of fresh root ginger, peeled and finely minced
  • 5 green chillies, sliced down the middle
  • 3 kokums or 2 tsp tamarind pulp or paste
  • 500g medium raw prawns, shelled and cleaned
  • 3 garlic cloves, minced
  • 1–1 1⁄2 tbsp rapeseed oil or coconut oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 20 fresh or frozen curry leaves
  • Salt, to taste

Method

Pour 500ml of water in a saucepan on a medium heat, and bring to the boil. Stir in the Kashmiri chilli powder, turmeric, coriander, black pepper, fresh ginger, green chilli and kokum and simmer for 15 minutes.

Add the prawns, cover with a lid and simmer for about 5 minutes. Uncover the pan and stir in the garlic and stir well to combine.

Heat the oil in a small frying pan over a medium–high heat until visibly hot, then add the mustard seeds.

When they start to crackle (after about 30 seconds), add the cumin seeds and curry leaves.

Allow to infuse into the oil for about 30 seconds, then pour over the cooked prawns. Season with salt and serve hot.

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