Malabar Prawn Curry Recipe

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serves: 4
Skill: easy
Prep: 20 min
Cooking: 30 min

Nutrition per portion

Calories 200 kCal 10%
Fat 10g 14%
  -  Saturates 1g 5%


  • 3tbsp flavourless oil, such as groundnut
  • 1/2tsp mustard seeds
  • 12 curry leaves
  • 2 onions, thinly sliced
  • 5cm (2in) piece fresh root ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 1/4, 1/2, 3/4 chilli powder (according to taste)
  • 1/2 tsp each turmeric and ground coriander
  • 4 large tomatoes, roughly chopped
  • 200ml (7fl oz) coconut cream
  • 200ml (7fl oz) coconut milk
  • squeeze of lemon juice
  • 1tbsp palm sugar (or soft brown sugar)
  • 600g (1lb 5oz) large raw tiger prawns, peeled


  • Heat the oil in a large saute pan or wok, then add the mustard seeds. When they start to pop, add the curry leaves. Fry for a minute to infuse the oil, then add the onions, ginger and garlic. Cook over a lowish heat for 5 minutes, then add the chilli powder, turmeric and coriander. Cook the spices for a minute or two.

  • Add the tomatoes, coconut cream and milk. Bring to the boil, then simmer for 15 minutes. Add the lemon juice and palm sugar and a pinch of salt. Add the prawns just before serving, as they only take a few minutes to cook. Garnish with fresh coriander sprigs and serve.

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(343 ratings)
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