Keralan prawn curry

Keralan prawn curry

This recipe is courtesy of BBC GoodFood.


  • 220g/7¾oz cherry tomatoes on the vine halved
  • 1 green pepper, finely sliced
  • 1 onion, roughly sliced
  • 2cm/¾in fresh root ginger, peeled and grated
  • 2 garlic cloves, chopped
  • 2 tsp mustard seeds
  • 1 tsp freshly ground black pepper
  • 1 tsp ground coriander
  • 1 heaped tsp ground cumin
  • ½ tsp turmeric
  • 1 tsp chili powder
  • few curry leaves (optional)
  • 1 tsp sea salt, plus extra if needed
  • 1 tbsp vegetable oil
  • 400g tin coconut milk
  • 300–350g/10½–12oz raw king prawns
  • 100g/3½oz spinach, roughly chopped
  • 1 lime, juice only


Before starting this dish, ensure that you preheat the oven to 200C/180C Fan/Gas 6.

  1. Tip the tomatoes on the vines, the green pepper, onion, ginger, garlic, spices, and curry leaves, if you’re using the leaves, salt, and oil into a roasting tin and mix.

  2. Roast for 15–20 minutes. Fish out the vines, squash down the tomatoes, add the coconut milk, prawns, and spinach, and return to the oven for 9–10 minutes, or until the prawns are pink and just cooked through.

  3. Meanwhile, make the rice. Place the rice in boiling water in a large glass microwave-safe bowl. Cover with a microwave-safe plate that neatly covers the top of the bowl to act as a lid. Microwave on medium power for 11 minutes.

  4. Leave to stand for 10 minutes, Taste and season the curry with the lime juice and more salt if needed. Scatter over the coriander and chili and serve with the rice alongside.

Banner and Image Credit: BBC

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