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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

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


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


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).


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.


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

Serves 4.