Keralan prawns

Keralan prawns

More Home Comforts
Peter Cassidy

I’m fortunate to have many great Indian chefs as mates, and this is one of the recipes I’ve picked up. It’s simple but tasty. I’ve taken the heat down a bit, as this dish would be much spicier in India! This also works really well with monkfish and salmon if you don’t fancy prawns.


Quantity Ingredient
2 tablespoons vegetable oil
1 teaspoon black onion seeds
10 curry leaves
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds
1 onion, finely chopped
2 garlic cloves, finely chopped
2 green chillies, finely chopped
2 teaspoons finely chopped ginger
1 tablespoon tamarind paste
160ml coconut cream
150ml chicken or vegetable stock
400g raw tiger prawns, peeled and deveined
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
4 naan, roti or paratha breads
1 lime, juiced
2 tablespoons roughly chopped coriander leaves


  1. Preheat the oven to 200°C.
  2. Heat a large wok until just smoking. Add the vegetable oil, black onion seeds and curry leaves, and stir-fry until the seeds pop. Add the spices and fry for 1 minute, then add the onion, garlic, chillies and ginger, and fry over a medium heat for 10 minutes, until softened.
  3. Add the tamarind, coconut cream and stock, and bring to the boil, then turn the heat down and simmer for another 10 minutes, until the onion is soft.
  4. Toss in the prawns, coating them in the sauce, and cook for 3–4 minutes, until they have cooked through and changed colour.
  5. While the prawns are cooking, place the breads in the oven to warm through.
  6. Add the lime juice and coriander to the prawns, then taste and season with salt and pepper, if necessary. Cook for 1 minute, then serve on top of the warmed bread.
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