Ingredients

2 red chillies, split, cut into quarters lengthways and seeded

1 small red onion, chopped

2½ cm piece of fresh root ginger, peeled and chopped

1 tbsp vegetable or sunflower oil

1 tsp black mustard seed

½ tsp fenugreek seeds

14 curry leaves, fresh or dried

½ tsp turmeric

½ tsp cracked black peppercorns

250g jumbo prawns, leave some with their tails on if you like

150ml reduced-fat coconut milk

a squeeze of lime

chopped fresh coriander, plus a sprig or two

freshly boiled basmati rice, to serve

Instructions

Step 1: In a food processor, blitz the red chillies, chopped onion, and ginger with 3 tablespoons of water until you get a smoothish paste. Scrape down the sides as needed to blend evenly.

Step 2: Heat the oil in a heavy pan or wok over medium heat. When hot, add the mustard seeds, fenugreek seeds, and curry leaves. They will crackle and pop—fry them for about 10 seconds.

Step 3: Add the onion and chilli paste to the pan. Reduce the heat slightly and cook without letting it brown for about 5 minutes, stirring occasionally. Add a splash of water if the mixture starts to stick.

Step 4: Stir in the turmeric and cracked black peppercorns, cooking the spices for a few seconds to release their aroma.

Step 5: Add the prawns to the pan, then pour in the coconut milk. Stir constantly as you bring the mixture to a simmer—the coconut milk will turn a lovely yellow from the turmeric.

Step 6: Cook for about 1 minute more, just until the prawns are heated through and tender.

Step 7: Finish by squeezing over some lime juice and sprinkling with chopped fresh coriander. Serve the curry immediately with freshly boiled basmati rice.

Tips & Variations

For extra depth, marinate the prawns briefly in lime juice and a pinch of turmeric before cooking.

Use dried curry leaves if fresh are unavailable; simply toast them gently to release their flavor.

Adjust the number of chillies to suit your preferred spice level.

Replace prawns with cooked chicken or vegetables for a different variation.

FAQs

Can I use frozen prawns for this curry?

Yes, frozen prawns work well. Just thaw them completely and pat dry before cooking to avoid excess moisture in the curry.

Is coconut milk necessary for authentic flavor?

Coconut milk is key to the creamy texture and signature taste of Kerala prawn curry, but you can use coconut cream or a light coconut milk alternative if desired.