Malabar Prawn Curry
Juicy prawns simmered in a lightly spiced coconut gravy with shallots, curry leaves, and a touch of tamarind. This Kerala-style curry is rich, fragrant, and perfect with steamed rice or appam.
For 4 servings
- prep · ~10 min
Clean the prawns and soak the tamarind.
1.Rinse the prawns well, then pat them dry.2.Peel and slice the shallots, garlic, and ginger.3.Soak the tamarind in a little warm water for 10 minutes and squeeze out the extract.TIPKeep the prawns ready before you start cooking so they go into the gravy at the right time. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add fenugreek seeds and curry leaves and cook for a few seconds until fragrant.TIPDo not let the fenugreek seeds darken too much or they will taste bitter. - saute · ~7 min
Cook the shallots and aromatics.
1.Add the sliced shallots and cook until soft and lightly golden.2.Add garlic, ginger, and green chili.3.Cook for 1 minute until the raw smell fades. - saute · ~6 min
Build the masala base.
1.Add the chopped tomato and cook until soft and pulpy.2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.3.Mix well and cook for 1 minute on low heat.TIPLower the heat before adding the spice powders so they do not burn in the oil. - simmer · ~6 min
Simmer the gravy.
Pour in the tamarind extract and water. Bring the curry to a gentle simmer and cook for 5 to 6 minutes so the flavors come together and the raw tang of tamarind softens.
- simmer · ~4 min
Cook the prawns in the gravy.
Add the prawns and simmer for 3 to 4 minutes until they turn pink and are just cooked through.
TIPDo not overcook the prawns or they will turn firm and rubbery. - simmer · ~2 min
Finish with coconut milk.
Lower the heat and stir in the coconut milk. Warm the curry gently for 2 minutes without boiling, until the gravy is smooth and lightly thickened.
TIPA strong boil after adding coconut milk can split the gravy. - rest · ~5 min
Let the curry rest for 5 minutes.
- serve
Serve the Malabar prawn curry hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns dry before cooking so they poach cleanly in the gravy instead of watering it down.
- 2Let the shallots turn lightly golden, not deeply browned, to keep the curry sweet and delicate.
- 3Strain the tamarind extract if it has fibers or seeds so the gravy stays silky.
- 4Add the prawns only after the tamarind gravy has simmered; they need just a few minutes to cook through.
- 5Once coconut milk goes in, keep the heat low and do not let the curry boil hard or it may split.
- 6Rest the curry for 5 to 10 minutes before serving so the prawns absorb the coconut-tamarind flavors.
- 7Leftovers reheat best over very low heat; a fast boil will toughen the prawns.
Adapt it for your goals.
Fish
Swap prawns for firm fish like seer fish or cod; simmer gently a little longer for a similar Kerala-style curry.
extra spicyExtra-spicy
Increase red chili powder and green chilies for a hotter curry that pairs especially well with plain steamed rice.
roasted coconutRoasted-coconut
Stir in a little roasted coconut paste with the tamarind for a deeper, nuttier gravy common in some Kerala homes.
low oilLow-oil
Reduce the coconut oil slightly and cook the shallots more slowly; useful if you want a lighter but still aromatic curry.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns provide lean protein that makes the curry filling without needing heavy thickeners or large amounts of starch.
Aromatic Digestive Spices
Ginger, garlic, curry leaves, fenugreek, and black pepper add flavor while contributing traditional digestive warmth.
Balanced Richness
Coconut milk gives body and satiety, while tamarind adds acidity that keeps the dish from tasting overly heavy.
Frequently asked questions
They will turn pink, curl slightly, and look opaque. Remove from the heat as soon as they are just cooked to avoid a rubbery texture.
