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+ servings

Kerala Prawn Curry

Coconut Milk Kerala Prawn Curry
Course whole 30 and paleo approved
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 servings
Author Foodcow


  • 500 gms Prawns-Deveined
  • 200 Ml Coconut milk
  • 1 tsp-Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tbsp Oil
  • 2 cloves Garlic
  • 2 tsp Turmeric
  • 1- Fresh Red or Green Chilli Chopped
  • 1 tsp Kashmiri Mirch Powder
  • 1 Large Onion-chopped
  • 2-3 Shallots-Minced
  • 10-15 Curry leaves
  • 2 pieces Kokum/1 tbsp-Tamarind pulp/1 tbsp-Lemon juice
  • 1/2 tsp Pepper
  • Salt to taste


  • Heat a pot on medium flame. Add the oil.Heat for 5 seconds
  • Add the mustard seeds and cumin.When they start to splutter add the curry leaves.chilli and garlic.Saute for 10-15 seconds.
  • Add the onion and sauté till they are light brown or golden.This should take 1-2 minutes.
  • Add the cleaned prawn,Coconut milk and kokum or tamarind or lemon juice.Add ¼ cup of water.
  • Season with salt and pepper.Add turmeric.
  • Bring it to boil and cook till the prawns turn orange.


Update:I have reduced the black pepper and started adding Kashmiri mirch for the lovely golden hue.
I have also added 2 shallots which intensify the onion flavour,making this curry immensely better than before.