---
title: "What’s cooking today: Kerala-style prawn curry"
description: "Prawns and spices are a great marriage of texture and flavour. Usually I go the tamarind route, but this recipe centres on coconut cream and curry leaves. It’s not shy on the chillies either."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFOOD"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2021-07-05-whats-cooking-today-kerala-style-prawn-curry/"
published: "2021-07-05T10:31:28"
lang: "en-ZA"
word_count: 254
---

# What’s cooking today: Kerala-style prawn curry

> Prawns and spices are a great marriage of texture and flavour. Usually I go the tamarind route, but this recipe centres on coconut cream and curry leaves. It’s not shy on the chillies either.

By Tony Jackman · Published 5 July 2021, 12:31 SAST

## Content

**Ingredients**

700 g prawns, deveined and butterflied

2 Tbsp ghee/ clarified butter

1 tsp black mustard seeds

1 tsp ground fenugreek or fenugreek seeds

24 curry leaves

400 ml coconut cream

3 or 4 small red chillies, seeds removed, chopped

1 small onion, finely chopped

3 cm piece fresh ginger, peeled and minced or grated using a fine grater

Coriander for garnish

**Method**

The prawns I bought were frozen after being deveined and butterflied, heads on. Defrost them in a sinkful of cold water. If needed, clean and butterfly them. Dry them before cooking.

Melt the ghee and add the curry leaves, mustard seeds and fenugreek seeds. Cook for a minute. Add the onions and cook until soft. Add the minced ginger and cook for a minute.

Add the prawns all at once and cook, stirring, on a moderately high heat, turning the prawns until the colour of all of them has changed. It should not take more than 2 or 3 minutes.

Add the chopped chillies and coconut cream and bring to a simmer. Cook until heated through and piping hot, just a minute or two on a high heat. Serve with basmati rice and garnish with coriander. **DM/TGIFood**

*To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at*[*tony@dailymaverick.co.za*](mailto:tony@dailymaverick.co.za)

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