Alleppy Prawn Curry
10m prep 16m cook 26m ready
A quick and flavorful prawn curry made with a fresh spice paste and creamy coconut sauce, ready in 20 minutes.
Ingredients
- 2 tbsp vegetable oil
- 2 tsp mustard seeds
- 500 ml coconut cream
- 1 lemon juiced
- 500 g raw large king prawns (jumbo shrimp) peeled and deveined
- 1 dried curry leaves
- rice
- 1 green chilli deseeded
- 1 red onion roughly chopped
- 5 root ginger peeled and roughly chopped
- 1/2 tsp turmeric
- sea salt
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54 mg
- Iron: 2.4 mg
- Magnesium: 68.3 mg
- Phosphorus: 128 mg
- Potassium: 490 mg
- Zinc: 1.88 mg
Let's Cook
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Step 1.
To make the curry paste, put the green chilli (deseeded), red onion (roughly chopped), ginger (peeled and roughly chopped), turmeric, and a good pinch of salt into a mini food processor. Grind to a smooth paste.
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Step 2.
Heat the vegetable oil in a large frying pan or skillet over medium heat. Add the mustard seeds and cook for about 30 seconds until they start popping.
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Step 3.
Add the curry paste to the pan and stir-fry for 30 seconds until fragrant.
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Step 4.
Pour in the coconut cream and lemon juice, then bring to the boil. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes, or until the sauce has reduced and is really thick.
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Step 5.
Add the peeled and deveined raw king prawns to the sauce. Simmer, stirring frequently so they cook evenly, for 5 minutes, or until the prawns have turned pink and are cooked through.
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Step 6.
Rub the dried curry leaves between your hands to break them up, then scatter over the curry. Mix well and serve immediately with rice.
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