zoom Keralan prawn curry

    Save to your scrapbook

    Keralan prawn curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Keralan prawn curry

    • Low Fat
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 20 minutes to 22 minutes 25 minutes

    Serves: 2


    150g basmati rice
    2 tsp vegetable oil
    1 red onion, peeled and diced
    1 pack curry leaves, stems discarded
    125g Cooks’ Ingredients Keralan Curry Paste
    50ml reduced fat coconut milk
    400g can chopped tomatoes
    300g raw king prawns, deveined
    28g pack coriander, chopped


    1. Cook the rice according to the pack instructions.

    2. Meanwhile, heat the oil in a medium saucepan, add the onion and curry leaves and fry gently for 2-3 minutes until the onion is soft. Add the curry paste, fry for a further 2-3 minutes until fragrant, then pour in the coconut milk and tomatoes.

    3. Bring the curry to a simmer, add the prawns and cook for 3-4 minutes until the prawns have turned pink and opaque. Remove from the heat, stir through the coriander and serve with the rice.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars