Kerala Prawn Curry with Coconut Milk

This Kerala shrimp curry combines juicy prawns, creamy coconut milk, curry leaves and tamarind for a tangy South Indian curry. Ready in 25 minutes, it’s perfect with rice to soak up the gravy.

Course whole 30 and paleo approved

Cuisine Indian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 341kcal

Author Chhavi

Ingredients

1 Pound Shrimp or Prawn ; 500gms; 2 Cups Cleaned & Deveined
1 teaspoon Garlic Grated, Pounded or Paste
2 teaspoon Ginger Grated, Pounded or Paste
2 teaspoon Turmeric
2 tablespoon Coconut Oil
10-15 Curry leaves
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 Green Chili Chopped; Optional
1 Onion About 1 Cup -chopped
2-3 Shallots Optional-Sliced
2 teaspoon Kashmiri Chili Powder Or Paprika
300 ml Coconut milk
1 tablespoon Tamarind Paste or 2 pieces of Kudampuli
Salt to taste

Instructions

Boil 1 Cup of water. Add the dried tamarind or Kudampuli. Let it steep for 10-15 minutes till you do rest of the prep. If using tamarind paste, mix it in ½ cup of water.
Add 1 teaspoon salt, turmeric, ginger, and garlic to the shrimp. Mix and set aside.
Heat a pot on medium flame. Once hot, add the oil. Heat for 10-15 seconds.
Add the mustard seeds and cumin. When they start to splutter add the curry leaves and chili .Sauté for 10-15 seconds.
To this, add the chopped onion or shallots. Sauté till they are translucent. This should take 1-2 minutes.
Add the Kashmiri Chili powder and roast for 10-30 seconds.
Add the cleaned shrimp, Kudampuli or tamarind water. Bring to boil.
The shrimp is cooked when it has turned orange and curled up.
Add the coconut milk. Let it heat through but don't bring it to boil
Check the salt and sourness. Add more of salt and tamarind/ Kudampuli water if needed to balance the curry.
Garnish with Coriander or curry leaves. Serve hot.

Notes

Ground Chili

Use Kashmiri Chili or Paprika for color.

1 tsp- Mild Curry
2 tsp- Average Spice
3 teaspoon - Spicy Curry

To make it spicier, use 1-2 slit green chili while sauteing the onions.

Coconut Milk

A quick note on coconut milk: In the US, look for unsweetened canned coconut milk or coconut cream, usually found in the Asian or international food aisle. Coconut cream is thicker and richer—you can thin it with a little water for this curry. Light coconut milk works too, but gives you a thinner, less rich gravy.

Coconut milk beverages, sometimes labelled coconut drink or barista coconut milk, are usually diluted and meant for drinking or adding to coffee. These aren’t the best choice here.

Coconut milk powder is another option—mix it with water according to the packet instructions, whisking well to avoid lumps.

Watch out for cream of coconut: despite the similar name, it’s usually sweetened and meant for cocktails or desserts. Creamed coconut is different again—it’s a concentrated coconut paste, often sold in a solid block, that needs dissolving in warm water.

Tamarind/Kudampuli

The easiest is to use tamarind paste or concentrate. Note concentrate will be more pungent than the paste. So bare that in mind while adding it to the curry. Add just 1 teaspoon to start with and adjust as you go.

To use dried Kudampuli or Tamarind, Boil it in water, and let it steep.

For Tamarind- Sieve it and use the pulp and water. Again, add half of it first and adjust as you go.

For Kudampuli - Add just the water it was steeped in. If you feel that the curry could be tangier, add the Kudampuli pieces for 2-3 minutes while simmering.

Remember to remove the Kudampuli pieces because it keeps releasing its pungency.

Nutrition