Malabar Prawn Curry Recipes



  • 12 prawns, peeled and deveined
  • 3 tbsp of coconut oil
  • 1/4 tsp fenugreek seeds
  • 1 tbsp of ginger, julienned
  • 1 tbsp of garlic, finely sliced
  • 1 tbsp of green chillies, julienned
  • 20 curry leaves, sliced into strips, plus extra to serve
  • 50g of shallots, sliced
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1 tsp deggi mirch
  • 200g of tinned plum tomatoes
  • 1 plum tomato, finely sliced
  • 55g of coconut powder
  • 60ml of water, plus extra if required
  • 3 tbsp of coconut milk
  • salt


Heat the coconut oil in a wide, deep pan and add the fenugreek seeds, ginger, garlic, chilli and curry leaves. Sauté well over a medium heat, stirring regularly to ensure nothing catches on the pan

Add the shallots to the pan and cook for a further 10 minutes, then stir in the turmeric, coriander and degi mirch powders. Cook for 2–3 minutes

Blitz the tinned tomatoes to form a purée and add this to the pan along with the fresh tomato slices. Mix well to combine, then allow the curry mixture to simmer until boiling

In a small dish, mix together the coconut powder and water to form a watery paste, adding more water if required. Gradually add this paste to the pan until fully incorporated, then reduce the heat a little and simmer for 5–10 minutes

Once the sauce has a smooth and velvety texture, add the prawns to the pan (along with a little extra water to loosen the consistency if required). Place a lid on the pan and leave to cook for a further 2–3 minutes

Once the prawns are cooked through stir in the coconut milk and bring the curry up to the boil. Boil for 1 minute, then remove from the heat and adjust the seasoning to taste

To serve, divide the prawns between serving dishes and spoon any leftover sauce over the top. Garnish with curry leaves and serve immediately with steamed rice