top of page
  • Writer's pictureTara

That recipe you wanted…

Updated: Mar 22

Prawn Kerala Curry

10 minutes prep’ (depending on your chopping skills), 30 minutes cooking.

Serves 2-3.

Ingredients and what to do with them

I am very much a…not into details…person. I get super-bored if there is too much writing and too many steps.


Put the oven on to 180°C fan/200°C/gas 6, grab a roasting tin and chuck the following in:

220g cherry tomatoes, halved

1 green pepper, sliced to your liking

1 onion, roughly chopped

2cm fresh ginger, grated

2 teaspoons mustard seeds

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

1 heaped teaspoon ground cumin

½ teaspoon ground turmeric

1 teaspoon ground chilli

1 tablespoon oil

Sea salt to taste - I use Pink Himilayan Salt

Give it a good stir to coat everything and roast for about 15 minutes.


Next add:

1 × 400g tin of coconut milk (or half this if you prefer a dryer dish)

300-350g raw king prawns (or frozen will also work)

100g of spinach roughly chopped

Back in the over for 10 minutes or until the prawns are pink and cooked through.


To serve, sprinkle any all of the following according to your taste:

Finely chopped red chilli

Roughly chopped fresh coriander

Fresh lime juice

Eat with flatbreads/naan/chapatis/rice of your choice.


Are you going to try this recipe?

  • Yes

  • Already have

  • No

7 views0 comments


bottom of page