Kerala Prawn Coconut Curry – Gluten Free
You need a blender to make this, but a mini food processor will do if you are making a curry for 2 people. This curry would also work well as a vegetarian or vegan dish – just replace the prawns with vegetables such as peppers, baby corn, mushrooms, or perhaps something more exotic such as okra!
If you are making this for a dinner party the easiest thing is to follow steps 1-5 and put the blended kerala sauce mixture into the fridge. When you are ready to make the dish it will just take a few minutes to warm up the sauce then a further 3-4 minutes to cook the prawns in the sauce.
If you want to lower the calorie count of this recipe use half fat coconut milk instead of full fat.
Kerala Prawn Curry Ingredients (serves 2)
- 400g raw King Prawns (shells off)
- 1 onion (chopped)
- Juice of half a lemon
- 1 tin of coconut milk
- 2 garlic cloves (crushed)
- 1 chunk of fresh ginger (grated)
- 2 handfuls of fresh coriander
- 1 red chilli (chopped)
- 4 cardamon pods (crushed)
- 1 teaspoon of chilli powder
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of garam masala
- 1 cinnamon stick
- salt to taste
Kerala Prawn Curry Method
1. Add the freshly squeezed lemon juice and the prawns into a bowl and set aside.
2. Fry the onions in a small amount of oil and cook for 3-4 minutes until soft.
3. Add the turmeric, garam masala, chilli powder and cardamon pods and fry for another 1 minute.
4. Add the fresh garlic, chilli and ginger and continue to fry for another 1-2 minutes.
5. Transfer the mixture into a food processor and add half a tin of coconut milk and a bunch of fresh coriander. Blend the mixture until smooth.
6. Add the mixture back into the pan with the reminder of the coconut milk and heat up. Taste and season with salt.
7. Add the prawn and lemon juice mixture to the sauce and cook the prawns.
8. Stir in a handful of fresh coriander and serve with rice.
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