Keralan King Prawn Curry by Chef Shahin Malek

We’re privileged to publish a Kerala King Prawn Curry recipe by restaurateur and owner of award-winning restaurants Rivaaz in Lymington and Thali Ho in London’s Surbiton – Chef Shahin Malek.

This particular one actually inspired a similar dish available on the menu of Rivaaz – a spicy yet creamy curry that’s simple to make and extremely delicious.

Be sure to also subscribe to Shahin’s recently launched Youtube cooking channel, Shah Cooks, with this and a number of other exciting recipes demonstrated with unique flair and enthusiasm.

INGREDIENTS

• 400g king prawns
• 2 large onions (roughly chopped)
• 3 tbsp vegetable oil
• 8 dried curry leaves
• 80ml coconut milk
• 1 tsp onion seeds (nigella/ kalonji seeds)
• 3 cloves garlic (finely chopped)
• 3½ tsp curry powder – Curry Powder mini recipe (all equal parts):
  • Cumin powder
  • Turmeric powder
  • Red chilli powder
  • Coriander powder
• 1 tsp turmeric powder
• 3 red chillies (roughly chopped) (optional)
• 1 tsp salt

METHOD

CURRY SAUCE

1. Heat the oil in a pan and fry the garlic before adding the chopped onions.
2. Add salt for seasoning (no pepper in this dish).
3. When the onions have slightly softened, add some water and cover pan with lid to cook for 4-5mins.
4. Now, add the curry powder and turmeric, stir, and replace the lid for spices to cook off for a minute.
5. Now add the red chillis (optional) and cook for 30secs.
6. Transfer the mixture to a blender, blitz until smooth, and set aside.

PRAWNS

1. Heat some more oil in a pan and add onion seeds.
2. Then add the curry leaves to flavour the oil.
3. Now add the prawns (be careful of any spitback) and let it cook (NB – make sure not to overcook the prawns).
4. You can season the prawns with salt before giving it another 30-45secs.
5. Now add the curry sauce back into the pan, turn the heat down and add the cocounut milk.
6. Give that a minute before bringing it back to the boil.
7. You’re now ready to serve. Enjoy!

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