I am in Kerala enjoying the Southwest monsoon. It is a great time of the year to watch the rains. There is nothing like enjoying some hot food while it’s raining outside. A cup of tea with some freshly fried “parippu vada” (lentil fritters) is my favourite snack combo when I am in this part of the world. If it is lunchtime, a steaming plate of rice with some hot prawn curry is my favourite comfort food.
About this Kerala prawn curry
This delicious Kerala prawn curry is a traditional recipe from my mom-in-law’s kitchen. The unique flavours of this prawn curry are from some of the popular and easily available ingredients here – grated coconut, coconut milk, kudampuli (pot tamarind or Malabar tamarind), kanthari mulaku (Piri Piri or bird’s eye chillies) and coconut oil.
Cleaned and deveined prawns are marinated in a paste of ginger, bird’s eye chillies, curry leaves, shallots, and coconut oil. They are then cooked with a coarse paste of grated coconut and select spices in thin coconut milk. The coarsely ground paste adds to the texture and will ensure that the curry won’t become too watery. The thick coconut milk added towards the end of the cooking adds a bit of creaminess to the curry. A garnish of fried shallots and curry leaves completes this Kerala prawn curry.
This Kerala prawn curry recipe was developed in association with InSeasonFish‘s #InSeasonFishChallenge to create a unique dish using only seafood that is in season now. Starting this World Oceans Day, diversify your seafood choices and choose fish that’s InSeason.
Indian White Prawn
Indian White Prawn was my InSeason choice for the #InSeasonFishChallenge. They have a firm texture with a mild flavour. The Indian White Prawn is one of the many prawns in Indian coastal waters. Found up to a depth of 90 meters, it lives on sandy or muddy bottoms in the sea and has a lifespan of 18 months. They can grow up to 20 centimetres and weigh up to 25 grams. The larvae and juveniles live in estuaries. Once they become sub-adults, they go back into the sea. It is also produced by aquaculture.
The Indian White Prawn is generally white in colour with tinges of grey or pink. They can be purchased fresh on both the East and West coasts of India. Season to avoid is Feb – May & Oct – Nov and InSeason the rest of the year.
If you like this Kerala prawn curry recipe, don’t forget to check out the following prawn recipes as well.