About this recipe

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Recipe highlight

Why you’ll love it

One-pan, 30-minute Kerala classic with pantry spices ⚡

Ingredients

• 🦐 Large prawns/shrimp, peeled & deveined: 600 g (1.3 lb) seafood
• 🧂 Salt: to taste (≈6 g / 1 tsp)
• 🌕 Turmeric: ¾ tsp (2.2 g)
• 🛢 Coconut oil (or neutral oil): 2 tbsp (30 ml / 1 fl oz)
• 🧅 Onion or shallots, finely chopped: 1 medium (150 g / 5.3 oz)
• 🫚 Ginger–garlic paste: 1 tbsp (15 g / 0.5 oz)
• 🌶 Green chilies, slit: 1–2
• 🍃 Fresh curry leaves: 12–15
• 🌶 Kashmiri chili powder (mild): 2 tsp (6 g / 0.21 oz)
• 🌿 Ground coriander: 2 tsp (6 g / 0.21 oz)
• 🌱 Ground cumin: ½ tsp (1.5 g)
• ⚫ Freshly ground black pepper: ¼ tsp (0.8 g)
• 🟤 Kokum pieces 2–3 (or tamarind paste 1 tbsp / 15 ml)
• 🥥 Thin coconut milk: 300 ml (1¼ cups / 10 fl oz) dairy
• 🥥 Thick coconut milk: 200 ml (¾–1 cup / 6.8–8 fl oz) dairy
• 🌿 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)

Preparation

• 1 Toss prawns with ¼ tsp turmeric and a pinch of salt; rest 10 min.
• 2 Heat coconut oil. Sauté onion 5–6 min to light golden. Add ginger–garlic, green chilies, and curry leaves; cook 30 s.
• 3 Lower heat; stir in Kashmiri chili, coriander, cumin, remaining turmeric, pepper; bloom 20–30 s.
• 4 Add thin coconut milk and kokum/tamarind; season with salt and bring to a gentle simmer.
• 5 Slide in prawns; cook 3–4 min until just opaque.
• 6 Stir in thick coconut milk; keep at barely simmering (do not boil) 1–2 min. Rest 2 min.
• 7 Finish with cilantro and a few extra curry leaves. Serve with steamed rice or appam.

Timing details

Nutrition

Estimated values per serving.

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