Kerala Prawn – Coconut Prawn Curry

Coconut, Curry, Dairy-free, Gluten-free, Main Course, Rice Vermicelli, Shrimp, Sri Lankan


Your kale salad looks really fresh and delicious!

On our side here, now that the 10k is finished, I am transitioning back to normal people food. One of the best part of all the training is the amount of food you can eat and the fact that despite large meaty and sometimes heavy portions you don’t even think about it because during the workout you finished 30 minutes before – you had just burned 600-1000 calories…

With the carb-loading over, I have been looking to cook something slightly lighter (to keep up the physiques developed during training). After scouring the internet trying to remember the lighter days, I found this recipe 🙂

I found it on one of my go-to websites for inspiration: As soon as I read the recipe name “Kerala Prawn Curry”, I knew I had to make it.

It is a coconut curry with an amazing zingy ginger, onion and chili base, really kicked to another level by the fresh splash of lime that you squeeze over upon serving! Seriously delicious and super quick… if you have all the ingredients! This dish is normally made to be eaten with rice, I really wanted rice noodles on that given occasion. If you are not crazy about shrimp, I am sure you can make it with chicken, or tofu(or tempeh), or zucchini(or other squash), or probably even eggplant would be great!

Kerala Prawn Curry

Serves 2, Adapted from BBC Good Food – Kerala Prawn Curry

The original recipe calls for 14 curry cleaves(to be added together with the fenugreek and mustard seeds) also the original only calls for 1/2 cup of coconut milk, but i wanted to tame down the spice. Feel free to play with it as you prefer!


  • 2 red chillies seeded and roughly chopped
  • 1 small onion, chopped
  • 2.5cm piece of fresh ginger, peeled and chopped
  • 1 tbsp vegetable oil
  • 1 tsp black mustard seeds(I used white)
  • ½ tsp fenugreek seeds
  • ½ tsp turmeric
  • ½ tsp cracked black peppercorns
  • 250g jumbo prawns
  • 250ml (1 cup) coconut milk
  • a squeeze of lime
  • chopped fresh cilantro


  1. In a food processor blend the chillies, ginger, and onion with 3 tbsp water – until mix forms a paste.
  2. Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan.
  3. Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the shrimp is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro. Serve with rice or rice vermicelli. ENJOY!

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