Recipes – EASY PRAWNS CURRY (kerala style)

Fresh, juicy and succulent prawns cooked in spices available in your kitchen. This delicious, simple, easy to prepare curry is a comfort meal for all fish lovers and will definitely crave for more. Serve over hot cooked rice – simply divine!!!!

Succulent, juicy, fresh prawns cooked in slow fire with an array of spices and a kick of chillies.


Prep time : 5mins, Cooking time : 10 mins, cuisine : kerala


500 gms prawns (peeled, de-veined, cleaned)

1 onion chopped/sliced finely

2 green chillies slit (seeded/de-seeded)

3 garlic cloves chopped/sliced

1 inch ginger chopped/sliced

½ tsp +½ tsp haldi/turmeric powder

½ tsp red chilli powder/cayenne

scant of ¼ tsp fenugreek powder

scant of ¼ tsp cumin powder

1½ tblspn kashmiri chilli powder/paprika

½ slice of lemon

¼ cup water

few curry leaves

Salt to taste

Oil (preferably coconut oil)

For tempering : ¼ tsp mustard seeds, 1 whole red chilly, 1 tbsp sliced onions, few curry leaves


Marinate the cleaned/de-veined prawns with ½ tsp of turmeric and salt. Reserve.

In a saucepan, tip in oil, add curry leaves. When it turns crisp add green chillies and ginger. Saute till ginger turns light brown and leaves out good aroma. Now add garlic and onions. Saute everything nicely till onions are translucent and soft.

In the meantime, make a smooth paste of chilly powders, fenugreek powder, cumin powder, pinch of salt and the other ½ tsp turmeric powder, adding little water. Tip into the pan. Saute till oil releases at the edges.

Add the marinated prawns with ¼ cup water. Add salt, hand-squeeze the lemon and stir well. Cover and cook the prawns till tender and pink in colour.

At the final stage, do the tempering – take a small pan, add a teaspoon of oil, tip in mustard seeds, once they crackle add 1 whole red chilly, few curry leaves, a tablespoon of onion. Saute it till onion turn golden brown in colour. Add it to the prawns.

Serve and enjoy!!!!

My observations/notes:

  • use fresh prawns

  • do not overcook prawns.

  • do not burn the spices

  • can use white vinegar instead of lemon

  • maintain heat temperature (low to medium)

  • adjust salt, spice and sour taste accordingly

  • if fenugreek powder is unavailable, can add fenugreek seeds

  • the curry should not be watery and has a semi-thick consistency.


6 thoughts on “Recipes – EASY PRAWNS CURRY (kerala style)

    1. Thank you for your comment. Tempering which is known as ‘tadka’ in hindi is a very traditional method to extract flavours from the spices. In this method, the whole spices are heated in hot oil and then added to the dish to make fragrant and flavoursome.
      Do try out my recipes and in case of any difficulties, please let me know. I shall be glad to help.


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