Wednesday 22nd November 2017
Close
COPYRIGHT © 2017 Thamarai

Kerala Prawn Curry recipe

October 8th – 14th is National Curry Week in the UK, and we are sharing with you some brilliant South Indian and Sri Lankan Curry Recipes. Today’s recipe is courtesy of L’atelier des Chefs.

Not that confident in the kitchen? At L’atelier des Chefs, a professional chef will guide you through a series of recipes in their state-of-the-art cookery school kitchen in London, ensuring that you leave feeling confident enough to recreate the dishes for your family and friends at home. To find out more about the class listings, including pricing and availability, visit atelierdeschefs.co.uk

Now, on to the recipe for a tasty Kerala prawn curry…

INGREDIENTS

For the curry

King prawns: 30 Whole

Frying oil: 25ml

Onions: 2 Whole

Fennel seeds: 10g

Fresh coriander: half a bunch

Dark mustard seeds: 10g

Fenugreek seeds: 5g

Unsweetened coconut milk: 250ml

Garlic cloves: 4 Whole

Fresh ginger: 25g

Curry leaves: 20 Whole

Ground turmeric: 5g

Red chilli powder: 2g

Green chillis: 2 Whole

Lime: 1 Whole

Fine salt: 6 pinches

For the rice

Spring onions 3 Whole

Basmati rice: 300g

Water: 450ml

Fine salt: 6 pinches

METHOD

-Remove the shells from the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.

-Wash the basmati rice and cook in 450ml of water with a generous pinch of salt. Bring the water to the boil, reduce to a simmer and cover with a lid. Cook for 10 minutes or until all of the water has been absorbed and the rice is tender.

-Peel and finely chop the onions, the garlic cloves and the fresh ginger – keeping all the ingredients separate from each other. Cut the green chilies in half and finely slice. Pick the leaves from the coriander and roughly chop. Slice the spring onions.

-Heat a frying pan, add a little vegetable oil and cook the chopped onion with the curry leaves, mustard seeds, turmeric, fenugreek and fennel seeds. Once the onion is translucent, add the green chillis, the chopped garlic and the ginger. Cook for 3 minutes and then add the chilli powder. Add the prawns to the pan and season with salt. Add the coconut milk and simmer gently until the prawns are cooked.

-Serve the Kerala prawn curry topped with the chopped coriander leaves, spring onions, a wedge of lime and the basmati rice.

Chef’s Tip: Add a couple of extra green chillis to this recipe to give it an extra kick!