Indian cuisine has taken the world over with its incredible flavors and spices. However, many still regard Indian food to be primarily the same-old butter chicken and garlic naan. This curry hails from the state of Kerala, which is at the bottom tip of India. Kerala cuisine is characterized by its unique use of coconut, from the shavings to the milk to the oil. The state also  specializes in fish curries, of course due to its proximity to the coast.  Try out this recipe to be introduced to the world of South Indian cooking – you won’t want to stop making this!

Ingredients (Prawn Curry)

  • 500 g prawns (de-veined with the tips removed)
  • 8 tbsp coconut oil
  • 2 cups sliced onions
  • 4 green chillies diced
  • 1/2 tsp black mustard seeds
  • 1/2 tsp fennel seeds 
  • 1 cup tomato sauce
  • 1 1/2 tsp ginger paste
  • 2 tsp garlic paste
  • 15-20 curry leaves
  • 2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 cup coconut milk

Method

Prep Time: 20 min

Cook Time 20 min

(Serves 4)

  1. Heat coconut oil in a pan over high heat. Then, add mustard seeds and fennel seeds and let them cook until fragrant. Add the onions and cook until light brown.
  2. Next, add the tomatoe sauce, green chilies, ginger, garlic, and curry leaves, and cook for 4 minutes mixture is bubbling and water has released. Add the rest of the spices listed above and cook until oil begins to release.
  3. Add about a cup of water, salt, and the prawns. Cook on law for 5 minutes until prawns are cooked.
  4. The last step is to add the coconut milk and some more water, depending on the consistency of curry you want. Garnish with cilantro and curry leaves if desired.

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