Indian cuisine is a paradise for seafood lovers. Most coastal regions present scrumptious, unique and healthy fish and prawn curry recipes. Take Kerala, the place renowned for its backwaters on the southwest coast of India, where sophisticated spices and fresh coconut ingredients inspire their mouthwatering seafood dishes.
This king prawn curry, locally known as ‘chemeen kari’, is straight from the Kerala kitchens, authentic and exotic to enjoy anywhere in the world. Thanks to it’s simple ingredients and easy method, we can cook at home in minutes and relish for long with our family and friends. If you are a fan of mild and mouth watering seafood curries, then this recipe is for you!
King Prawn Curry Recipe
Here is Your Recipe
300 grams King Prawns
25 grams Kokum (or Tamarind)
1 tablespoon fresh curry leaves chopped
3 Green chillies
2 tablespoons coconut oil (use cold pressed for authentic taste)
¼ teaspoon turmeric powder
2 teaspoon coriander powder
1 teaspoon cumin powder (preferably roast and ground)
1 teaspoon freshly ground garlic ginger paste
½ teaspoon freshly crushed blackpepper powder
1 teaspoon mustard seeds for tadka
¼ teaspoon Hing (Asafoetida)
1 tablespoon finely chopped fresh coriander for garnish (optional)
2 cups water
Salt to taste
Boil 2 cups of fresh tap water in a pan (for the ultimate authentic taste, use earthen pot)
Keep adding finely chopped or ground Kokum, turmeric powder, coriander powder and garlic ginger paste to the boiling water.
Let it simmer for five minutes, closing the pot with a lid.
Now add the cleaned prawns and boil for another 5 minutes.
Sprinkle the ground blackpepper powder and mix well so that all the ingredients are evenly boiled.
Take out from the heat once the prawns are nicely done.
Now it’s the time for tadka.
Place another small pot or pan and heat coconut oil.
Splutter mustard seeds for a couple of minutes.
Now add hing, cumin powder and chopped curry leaves.
Pour this tadka into the cooked prawns pot and stir well.
If you fancy the fresh coriander leaves, garnish by finely chopping before serving the prawns curry with rice.
Please let us know what you think of these Kerala flavours?
- For authenticity, use earthen pots for cooking.
- Fresh curry leaves could be replaced with dried curry leaves, but curry leaves are a must for original Kerala style aromas and flavours.