An Indian lunch recipe for a quick, spicy curry with the delicious flavours of Kerala spices and coconut oil
- 250g / about 30 pieces medium prawns, cleaned and deveined
- ½ teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon chili, ground
- 1” piece of ginger, chopped
- 3 cloves garlic, roughly chopped
- 1 small onion (about 2” diameter) roughly chopped
- ½ teaspoon black mustard seeds
- 2 green chilies, halved
- 8-10 curry leaves
- 1/4 cup coconut milk Click here to buy our top choice coconut milk
- 2 tablespoons coconut oil Buy our favourite coconut oil right here!
- Apply salt, turmeric, and ground chili to prawns and allow to marinate while preparing other ingredients.
- Grind ginger, garlic, and onion in a chopper/grinder to make a coarse paste.
- Heat oil in a frying pan on medium heat. Add mustard seeds, green chilies, and curry leaves, and stir for a minute. Add onion paste, and stir paste until the bits start changing color to a golden brown (2-3 minutes). Add prawns and sauté until they cook through and change colour (about 3-4 minutes).
- Add the coconut milk and lower heat to simmer. Simmer for about 3 minutes to let flavors blend. Serve hot with rice or chapattis.
If you do not have whole green chilies, you can substitute dry red chilies. The curry leaves are a critical flavor, but the curry will taste good even without them. Coconut oil also gives the dish flavor, but if you don’t have it substitute any vegetable oil. If you don’t have both ginger and garlic, use at least one of the two.