Kerela King Prawn Curry

Kerela king prawn curry on a white plateTHIS king prawn curry comes from Kerela state in southern India and boasts all the flavours expected of a dish whose origins are in an exotic, tropical location.

Serve with naan breads and rice and wash down down with a cold beer. This Kerela king prawn curry dish serves four to six people.


1 kilo of raw king prawns, or tiger prawns, shell on or shell off.

3 tablespoons of vegetable oil

4 garlic cloves

60g chunk of fresh root ginger

1 onion, peeled and chopped

2 big red chillies, sliced

18 curry leaves

1 teaspoon of ground fenugreek

2 teaspoons of black mustard seeds

2 tablespoons of cold water

400 mlx of coconut milk

1 teaspoon of ground trumeric

Juice of 1 lime

salt and black pepper

6 tablespoons of fresh coriander leaves

1-2 limes cut into wedges for serving


De-shell the prawns if necessary (also, defrost if frozen first) and devein them – slice down the back to remove the black digestive tract, which is not nice to eat

Put the onion, chilli, garlic and ginger in a food processor and blitz to a paste

Heat the oil in a large frying pan over a medium heat and add the fenugreek, mustard seeds and curry leaves.

Fry for 203 minutes before adding the onion paste mixture

Fry for 2 minutes, then add the turmeric and water, followed by the prawns

Cook for 2 minutes, then add the coconut milk, together with the salt and pepper

Bring to a simmer and cook for a further 2 minutes

Pour in the lime juice

Sprinkle over the coriander and garnish with the lime wedges.

Serve, as I said, with rice and naans and dream of tropical shores and balmy breezes rustling the leaves of nearby jacaranda trees!

Ruchiyode bhakshanam aaswadikkan kazhiyatte, as they say in Malayalam, which is the language of Kerela!



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