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Spicy Prawn Curry | Kanthari Prawns
This Spicy Prawn Curry uses a special chilli called kanthari from Kerala, India. Also known as kanthari prawns, this prawn curry recipe uses just a handful of ingredients and is ready before you know it!
If you are a fan of spicy food, then this Spicy Prawn Curry needs to be on your list! Traditionally made with Kanthari chillies, a special type of chilli from the South Indian state of Kerala, this prawn curry is supposed to be hot and spicy. In this prawn curry recipe, I have replaced Kanthari chillies with regular green chillies as they’re more easily available. The spiciness of this curry is then balanced with coconut milk. The result is a dish that’s spicy, nutty, rich, and so, so flavorful.
This dish comes together really quickly and calls for minimal ingredients, but the flavors are rustic and simply out of this world! We love eating this Kerala style prawn curry with neer dosa and appam, but it tastes really good with just steamed rice too.
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Ingredients for Chilli Garlic Chicken
Prawn: I have used large frozen prawns or shrimp, which are cleaned and deveined. You can use fresh prawns too if you prefer
Chillies: This recipe traditionally uses kanthari chillies, a special, very spicy variety from the South Indian state of Kerala. But since they’re difficult to source, I have used a lot of regular green chillies to achieve the same spiciness
Spices: Turmeric powder, pepper powder, fennel seeds for flavor and color
Aromats: Sambar onions (you can use diced regular onions), lots of garlic and ginger form the base of this spicy prawn curry
Curry leaves: For an earthy freshness and that authentic South Indian flavor
Oil: I have used coconut oil for that authentic flavor. If you don’t have it, sub it for any oil of choice. Ghee works well too
Coconut milk: To balance out the spice and add richness and creaminess. I have used canned coconut milk, but homemade, thick coconut milk works just as well
Coconut: Coconut slices for texture and a lovely nutty flavor in every bite
Frequently Asked Questions
Yes, you can. I prefer to use frozen prawns as I don’t live near a coast. But if you have access to good quality, freshly sourced fresh prawns, you can absolutely use them.
Yes. Sambar onions (shallots) have a slightly sweeter, more intense flavour, but you can substitute them with finely chopped red or yellow onion if needed.
The coconut milk gives the curry its creamy texture, so I recommend using it. If you prefer a lighter curry, you can reduce the quantity slightly, but the consistency will be thinner.
Prawns cook very quickly. They are done when they turn pink and opaque and curl into a loose C shape. Avoid cooking them for too long or they can become rubbery.
Yes, but keep an eye on the cooking time as smaller prawns cook faster.
Richa’s Top Tips
- Don’t skip the mortar and pestle. The coarse crushing of green chillies, ginger, garlic and sambar onions is what gives this curry its rustic texture and really helps all those flavours come together.
- Keep the paste coarse rather than making it completely smooth. You want little bits of onion and garlic throughout the curry.
- Cook the coconut slices until lightly golden. This adds little bursts of toasted coconut flavour to the curry, so don’t rush this step.
- Saute the crushed paste on low heat. It only needs a minute or two, but this helps take away the rawness of the garlic and onions without burning them.
- Don’t overcook the prawns. They only need a few minutes. As soon as they’re pink and opaque, move on to the coconut milk.
- Add the coconut milk right at the end. Once it comes to a boil, take the curry off the heat. Prolonged boiling can make coconut milk lose its lovely creamy texture.
- Taste before serving. Depending on how spicy your green chillies are, you may want to adjust the salt or add a little more coconut milk to mellow the heat.
Serving Ideas
This curry is perfect with something simple that can soak up all that creamy coconut gravy. Serve it with:
- Steamed rice for an easy everyday meal
- Jeera rice when you want a little extra flavour
- Ghee rice for a richer combination
- Coconut rice if you want to lean into the coconut flavours
- Appam for a South Indian-style meal
- Idiyappam to soak up the curry
- Kerala parotta for a slightly indulgent pairing
- Neer dosa for a soft, delicate option that works beautifully with the coconut-based curry
- Chapati or roti for an easy weeknight dinner
Storage Tips
- Fridge: This curry is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Let the curry cool completely before refrigerating it.
- Reheat: When reheating, warm it gently over low heat until just heated through. Try not to boil it vigorously, as the prawns can become tough and the coconut milk can split.
- Freeze: I wouldn’t recommend freezing this curry after adding the coconut milk. The texture of the coconut milk can change when frozen and thawed, and the prawns may also become a little rubbery.
Customisation Ideas
- Make it less spicy: Reduce the green chillies, especially if yours are particularly hot. You can also add a little extra coconut milk to mellow the heat.
- Add vegetables: Add a handful of sliced bell peppers, spinach or tender coconut pieces for a slightly different version.
- Use fish instead: You can use firm boneless fish pieces in place of prawns, adjusting the cooking time depending on the fish.
- Add a little tang: If you like a slightly tangier curry, finish it with a small squeeze of lime juice after taking it off the heat.
If you love a good prawn curry that’s big on flavour but doesn’t need a long list of ingredients, this Kanthari Prawn Curry is one to try. The combination of fiery green chillies, crushed ginger and garlic, toasted coconut, curry leaves and creamy coconut milk makes every spoonful so flavourful, while the prawns cook in just a few minutes.
I love serving this with something simple like steamed rice, appam or neer dosa so that nothing gets in the way of that delicious coconut gravy. It’s quick enough for a weeknight dinner but feels special enough to make when you’re craving a proper South Indian-style meal.
Watch Kanthari Prawn Curry Recipe Video
Spicy Prawn Curry | Kanthari Prawn Curry
Ingredients
- 250 grams large cleaned and deveined prawns approx. 28-30 prawns
- 8 green chillies
- 1 inch ginger
- 8 garlic cloves
- 20 sambar onions
- 1 ½ tablespoons coconut oil
- ½ teaspoon fennel seeds saunf
- 2 sprigs curry leaves
- ¼ cup fresh coconut slices
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
- ½ teaspoon crushed pepper
- ¾ cup coconut milk
Instructions
- Crush green chillies, ginger, garlic, sambar onions to a coarse using mortar and pestle.
- Heat oil in a pan, add fennel seeds and once they splutter, add curry leaves and coconut slices and saute for 2-3 minutes till they turn light golden. Add crushed paste, turmeric & pepper powder and saute on low for 1-2 minutes till the onions turn golden.
- Add prawns, salt and saute for a few seconds on medium and cook covered for 3 minutes on low till the prawns are cooked and turn pink.
- Add coconut milk, mix well, bring to a boil, take off the heat and serve.
Video
Nutrition
This article was researched and written by Urvi Dalal.
The post Spicy Prawn Curry | Kanthari Prawns appeared first on My Food Story.
