South Indian Seafood Curry

Cook Time 30 minutes

Serves 4

Ingredients

The Seafood

500g jumbo prawns (cleaned and deveined)

The Ground Masala

½ cup freshly grated coconut

1 cup thick coconut milk

8 dried Kashmiri red chillies, soaked in hot water for 20-30 minutes, then drained

6 cloves of garlic

2 tbsp seafood masala

1 tsp tamarind paste

The Base and Seasoning

2 tbsp coconut oil

1 tbsp finely minced ginger

½ cup finely chopped onions

½ cup chopped tomatoes

8-10 fresh curry leaves

Salt to taste

Sides

Lime

Coriander

Steamed Rice

Papadums

Method

In a high-powered blender, combine the grated coconut, Kashmiri chillies, garlic, spice blend and tamarind. Add the coconut milk and blend until it forms an exceptionally smooth, orange-hued paste.

Heat the coconut oil in a pan or traditional earthen pot. Add curry leaves, minced ginger, and chopped onions, and sauté until the onions turn translucent. Add the tomatoes and cook until they break down into a soft pulp.

Pour the ground coconut masala into the pan. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 to 15 minutes. This step is crucial to cook off the raw flavour of the spices and allow the oils to float to the surface.

Add the cleaned prawns and salt to the simmering gravy. Cook for exactly 5–7 minutes to ensure the prawns remain succulent and tender. Let the curry rest for 5 minutes. Top with a squeeze of lime before serving.

Meanwhile, fry extra curry leaves in coconut oil until crispy.

Serve with steamed rice, papadums, crispy curry leaves, and fresh coriander.