Coconut & Tamarind Prawn Curry

Kerala Prawn Curry

Transport your kitchen to the lush, tropical Malabar coast with our authentic Kerala Prawn Curry (Chemmeen Curry).

The secret to this coastal classic isn't just the fresh seafood—it is the delicate balance of creamy coconut milk, the sharp tang of tamarind, and the deep, earthy warmth of freshly bloomed spices. Quick enough for a weeknight but luxurious enough for a dinner party, this dish highlights the transformative power of using truly premium, unadulterated ingredients.

The Ingredients

The Base:

  • 500g large raw prawns (peeled and deveined)
  • 1 large red onion, finely sliced
  • 2 green chillies, slit lengthwise
  • 1 inch fresh ginger, finely grated
  • 400ml (1 tin) full-fat coconut milk
  • A handful of fresh curry leaves
  • 2 tbsp coconut oil

The BanyanTree Flavour Profile: (Click the ingredients below to shop our premium spices used in this recipe!)

  • 1 tbsp BanyanTree Foods Tamarind Paste (diluted in 3 tbsp warm water)
  • 1 tsp BanyanTree Foods Premium Black Mustard Seeds
  • 1 tsp BanyanTree Foods Pure Ground Turmeric
  • 1.5 tsp BanyanTree Foods Kashmiri Chilli Powder (for that vibrant ruby color without overpowering heat)
  • 1 tsp BanyanTree Foods Pure Ground Coriander

The Method

Step 1: Temper the Spices
Heat the coconut oil in a heavy-bottomed pan over medium heat. Drop in your BanyanTree Mustard Seeds. The moment they begin to crackle and pop, instantly add the fresh curry leaves, green chillies, and grated ginger. Sauté for 1 minute until highly fragrant.

Step 2: Build the Golden Base
Add the sliced red onions to the pan. Fry gently for 8-10 minutes until they turn soft and translucent. Lower the heat, then stir in the BanyanTree Turmeric, Kashmiri Chilli, and Coriander powders. Toast the spices gently for 30 seconds—this blooms their essential oils and deepens the flavor.

Step 3: Simmer the Sauce
Pour in the diluted BanyanTree Tamarind Paste and the coconut milk. Stir well to combine, bringing the gorgeous golden sauce to a gentle simmer. Let it bubble for 5 minutes so the flavors can marry. Add salt to taste.

Step 4: Cook the Prawns
Gently fold your raw prawns into the simmering coconut broth. Cook for just 4 to 5 minutes, or until the prawns turn opaque and curl into beautiful 'C' shapes. Be careful not to overcook!

Step 5: Serve and Enjoy
Remove from heat immediately. Serve piping hot alongside steamed basmati rice or fresh appams, garnished with a few extra fresh curry leaves.

Chef's Tip: Spices are the soul of Indian cooking. Using high-quality, pure spices like our BanyanTree Pure Ground Spices Collection ensures you don't need to use as much to get that restaurant-quality depth of flavor.

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