Print Options:

South Indian prawn curry

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

Curry-lovers! This recipe is for you. Soooo good.

South Indian prawn curry recipe

 4 golden shallots, coarsely chopped
 4 garlic cloves, coarsely chopped
 20 g (4 cm piece) ginger, coarsely chopped
 1 ½ tbsp vegetable oil
 2 long green chillies, thinly sliced, plus extra to serve
 4 tsp ground cardamom
 1 ½ tsp ground turmeric
 800 ml coconut milk
 1 fresh curry leaf sprig
 1 lemongrass stalk, bruised and white part finely chopped
 1 cinnamon quill
 1 star anise
 1 ½ tbsp soft palm sugar, or to taste
 16 peeled green Australian prawns, cleaned(use 20 or 24 prawns for larger serves)
 1 bunch broccolini, trimmed
 100 g small Swiss brown mushrooms, halved
 Steamed rice, fried shallots, broccolini and lime wedges to serve
1

Process shallot, garlic and ginger in a food processor until finely chopped.

2

Heat oil in a large saucepan over medium-high heat, add ginger mixture and chillies, stir occasionally until fragrant (2 minutes).

3

Add spices, stir until fragrant, add coconut milk, curry leaf sprig, lemongrass, cinnamon, star anise and 100 ml water and simmer until well-flavoured (10-15 minutes).

4

Season to taste with palm sugar and sea salt, add prawns, broccolini and mushrooms and simmer until prawns are just cooked through and vegetables are just tender.

5

Serve hot with steamed rice, scattered with fried shallots, broccolini and lime wedges.

Serves 4.