Prepare time: 10 mins
Cook: 20 mins
Serves: 4 Persons


  • 5 tablespoon Coconut Oil
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Fennel Seeds
  • 2 cup Onion (sliced)
  • 1 cup Tomato (chopped)
  • 1 teaspoon Ginger (chopped)
  • 2 teaspoon Garlic (chopped)
  • 15-20 Curry Leaves
  • 2 teaspoon Coriander Powder
  • ½ teaspoon Turmeric Powder
  • 3 teaspoon Kashmiri Red Chilli Powder
  • 1 teaspoon Black Pepper Powder
  • ½ teaspoon Garam Masala Powder
  • 300 g Prawns (cleaned)
  • 2 tablespoon Fresh Coriander (chopped)

Directions For Making Kerala Prawn Curry

  1. Heat oil in a pan.
  2. Once the oil is hot, add mustard seeds, fennel seeds and let them crackle for a few seconds.
  3. Add onion and ½ teaspoon salt and cook until onion turns slightly born in colour.
  4. Add tomato, ginger, garlic and curry leaves and cook for 3-4 minutes until tomatoes are mushy.
  5. Now add coriander powder, turmeric powder, red chilli powder, black pepper powder and garam masala powder and cook for a minute.
  6. Add a cup of water and salt.
  7. Cover the pan and cook for 3-4 minutes on medium heat.
  8. Add prawns and cook for 5-6 minutes.
  9. Garnish with coriander and serve hot.

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