Kerala-Style Prawn Curry
Savor the rich flavors of Kerala in every bite of this prawn curry, perfect with rice, parathas, or naan."
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- ½ teaspoon ground turmeric
- ¼ teaspoon hing asafoetida
- 12 dried curry leaves
- 2 pounds large prawns peeled and deveined
- 1 cup creamy coconut milk
- ¼ cup water
- Salt to taste
- Black pepper to taste
- Juice of 1 lime
- 1 medium onion finely chopped
- 1 red chili sliced
- ⅔ cup grated ginger
- 4 garlic cloves minced
Instructions
- In a blender or food processor, combine the chopped onion, red chili, grated ginger, and minced garlic until a smooth paste forms. Set this mixture aside.
- Warm the vegetable oil in a large pan over medium heat. Once hot, add the fenugreek seeds, mustard seeds, turmeric, hing, and curry leaves. Stir and sauté for about 2 minutes.
- Introduce the onion-chili paste to the pan, cooking it for another 2-3 minutes, allowing the flavors to meld.
- Add the prawns and water to the pan, stirring occasionally until the prawns turn a pinkish hue.
- Pour in the coconut milk, season with salt and pepper, and stir in the lime juice. Continue to simmer for a few minutes, letting the prawns cook through completely.
- Serve hot with parathas, naan, or steamed rice. Enjoy!