Find your recipes and restaurants here

Alleppey prawn curry

Recipe from: 25 February 2013
prawn curry

Ingredients 12
Servings 4
Time 00:15


  • 16 - 20
    prawns (cleaned)
  • 2
    coconut oil
  • 8
    shallots - sliced
  • 1
    mustard seeds
  • 1
    grated fresh ginger
  • 4
    green chillies - slit in half
  • 12
    curry leaves
  • 2
    coconut milk
  • 1
    unripe mango - peeled and cut into wedges
  • 3/4
    turmeric powder
  • 1
    red chilli powder
  • Salt to taste


Heat oil and fry mustard seeds. Add shallots, ginger, curry leaves and green chilli. Cook for a few minutes until the onions are starting to turn transparent.

Add turmeric powder and red chilli powder, then unripe mango, coconut milk, prawns and salt.

Simmer until prawns are cooked and turn pink.

Remove curry leaves and serve hot with steamed basmati rice.

Reprinted with permission of Harpreet Longani, Executive Sous Chef at Bombay Brasserie at Taj Cape Town.


Read more on: simmer  |  recipe  |  sauté  |  seafood  |  curry

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.