A One-pot Kerala Prawn Curry is a delicious and aromatic dish that combines succulent prawns with a rich coconut-based sauce, infused with traditional Keralan spices. Perfect for a quick and flavourful weeknight dinner, this curry comes together easily in the oven, minimizing hands-on cooking time.
Preparation time
Less than 30 mins
Cooking time
Less than 30 mins
Serves
Serves 2 – 3
By Rukmini Iyer
From The Quick Roasting Tin
This prawn curry offers a balanced nutritional profile with lean protein from prawns, healthy fats from coconut milk, and various vitamins and minerals from the vegetables. The use of whole ingredients and minimal added fats contributes to its favorable Nutri-Score.
Equipment
Ingredients
- Cherry tomatoes on the vine: 220g, halved
- Green pepper: 1, finely sliced
- Onion: 1, roughly sliced
- Fresh ginger: 2cm, grated
- Mustard seeds: 2 tsp
- Freshly ground black pepper: 1 tsp
- Ground coriander: 1 tsp
- Ground cumin: 1 heaped tsp
- Ground turmeric: ½ tsp
- Ground chilli: 1 tsp
- Curry leaves: a few (optional)
- Sea salt: 1 tsp
- Oil: 1 tbsp
- Coconut milk: 1 x 400g tin
- Raw king prawns: 300–350g
- Spinach: 100g, roughly chopped
- Lime: juice of 1
- Fresh coriander: a handful, roughly chopped (to serve)
- Red chilli: 1, finely chopped (to serve)
Method
Prepare the base
- Preheat the oven to 180°C fan/200°C/gas 6.
- In a roasting tin, combine tomatoes with vines, green pepper, onion, ginger, all spices, salt, and oil.
- Mix thoroughly to coat all ingredients evenly.
Roast the vegetables
- Transfer the tin to the oven and roast for 15-20 minutes.
- If your oven runs hot, check after 15 minutes to prevent charring.
Add final ingredients
- Remove the tomato vines and discard.
- Gently squash the roasted tomatoes.
- Add coconut milk, prawns, and spinach to the tin.
- Return to the oven for 9-10 minutes, until prawns are pink and cooked through.
Finish and serve
- Season with lime juice and additional salt if needed.
- Garnish with fresh coriander and chopped chilli.
- Serve hot with flatbreads or white basmati rice.
Suggested Wine Pairing
Majestic: Definition Riesling
This off-dry Riesling offers a perfect balance of acidity and sweetness to complement the spicy and coconut flavours of the curry. Its citrus notes pair well with the lime in the dish.
Tesco: Tesco Finest Torrontes
An aromatic white wine with floral notes and a hint of spice, this Torrontes complements the curry’s spices while its crisp acidity cuts through the richness of the coconut milk.
Sainsbury’s: Taste the Difference Verdicchio Classico
This Italian white wine has a fresh, crisp character with subtle almond notes that pair well with the prawns and coconut flavours in the curry.
What can you serve with this
- Basmati rice: A classic accompaniment that soaks up the flavourful curry sauce.
- Naan bread: Perfect for scooping up the sauce and vegetables.
- Cucumber raita: A cool yogurt-based side dish that balances the spiciness of the curry.
- Mango chutney: Adds a sweet contrast to the savoury curry flavours.
- Poppadoms: Crispy lentil wafers that provide a satisfying crunch alongside the curry.
Nutri-score Health Check
This One-pot Kerala Prawn Curry receives a Nutri-Score of B, indicating it is a well-balanced meal. The prawns provide high-quality protein and omega-3 fatty acids, while the vegetables contribute essential vitamins and fibre. The coconut milk adds healthy fats, though in moderation. The use of whole ingredients and minimal added oil contributes to its favourable score. However, those monitoring sodium intake should be mindful of the salt content. This score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I use frozen prawns for this recipe?
Yes, defrost them under cold running water just before cooking. - Is there a vegetarian alternative?
Try substituting the prawns with firm tofu or paneer for a vegetarian version. - How spicy is this curry?
The spice level is moderate. Adjust the amount of ground chilli to your preference. - Can I prepare this dish in advance?
You can prepare the vegetable and spice mix ahead of time, but add the prawns just before cooking for the best results. - What if I don’t have curry leaves?
The curry leaves are optional. The dish will still be flavourful without them. - Can I use light coconut milk to reduce calories?
Yes, light coconut milk can be used, but the curry may be less creamy. - How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. - Can I freeze this curry?
It’s best enjoyed fresh, but you can freeze it for up to a month. Thaw and reheat gently to prevent the prawns from becoming tough. - What’s a good non-alcoholic pairing for this dish?
A chilled mango lassi or coconut water would complement the flavours well. - Can I add other vegetables to this curry?
Yes, vegetables like cauliflower or sweet potato work well. Add them with the initial vegetable mix. - Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Ensure your spices are from a gluten-free source. - Can I use pre-cooked prawns?
It’s best to use raw prawns as pre-cooked ones may become tough. If using pre-cooked, add them in the last 2-3 minutes of cooking.
