Kerala Prawn Curry
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Kerala Prawn Curry

This Kerala prawn curry is a celebration of fresh, in season seafood. It's tangy from the pot tamarind, creamy from the coconut milk, and mildly hot from the bird's eye chillies.
Prep Time15 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course, Main Dish, Side Dish
Cuisine: Kerala
Servings: 4 people


  • 500 grams Indian white prawn about 350 grams after cleaning and deveining
  • 1/2 cup shallots chopped
  • 1 inch ginger chopped
  • 6-7 bird's eye chillies you can use regular green chillies based on availability
  • 1 sprig curry leaves
  • 2 1/2 cups grated coconut 1/2 coconut grated
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • 2 pieces pot tamarind kudampuli
  • salt

for garnish

  • 1/4 cup shallots
  • 2-3 sprigs curry leaves
  • 3 tablespoon coconut oil


  • Clean the prawns and devein them.
    Indian White Prawns
  • Take half of a coconut and grate it.
    Kerala Prawn Curry Recipe Step - Grated Coconut
  • Wash and soak the pot tamarind pieces in water and keep them aside.
  • Blitz three tablespoons of grated coconut with turmeric powder, coriander powder, and chilli powder to a coarse paste.
    Kerala Prawn Curry Recipe Step - Grated coconut ground to a coarse paste
  • Grind the ginger, green chillies, curry leaves, and shallots to a thick paste.
    Kerala Prawn Curry Recipe Step - Ginger, kanthari mulakku, and shallots for the marinade
  • Add salt and mix well.
  • Transfer the ground mixture and the cleaned prawns in a mixing bowl. Add 1/2 tablespoon oil.
  • Combine well to get the prawns coated uniformly in the marinade. Let it marinate for 10-15 minutes.
  • Use the remaining grated coconut and prepare first and second extracts of coconut milk.
    Kerala Prawn Curry Recipe Step - First and second extracts of coconut milk
  • In a clay pot (or a pan), add the marinated prawns, the ground coconut paste, the soaked pot tamarind, 1/2 cup water, and mix well.
    Kerala Prawn Curry Recipe Step - Combining the ingredients before cooking
  • Bring to boil on a low flame.
  • Add the 2nd extract (thin coconut milk), mix well, and bring to boil with the lid closed.
  • Open the lid, reduce a little, and add the 1st extract (thick coconut milk).
  • Mix well. Add more salt if required. Switch off before it reaches the boiling point.
  • In a different pan, heat some oil and temper some thinly sliced shallots.
  • When the shallots start turning golden brown, add the curry leaves and fry for another minute.
  • Switch off. Garnish the prawn curry with the shallots and curry leaves.
  • Serve hot with rice.