Prawn Malabar Curry

Prawn Malabar Curry
I am obsessed with this recipe for this delicious, coconut-based curry originating from the Malabar region of Kerala, India. This vibrant dish epitomises effortless flavour and is fast and foolproof (coming together in 20 minutes), making it the perfect weeknight meal or dinner party dish.



  • 3 tbsp extra virgin olive oil
  • 3cm piece of ginger, finely chopped or grated
  • 3 cloves garlic, finely chopped or grated
  • 1 red onion, finely chopped
  • Handful fresh curry leaves (about 15 leaves)
  • 1 tsp Masterfoods ground chilli
  • 1 tsp Masterfoods ground coriander
  • ½ tsp Masterfoods ground turmeric
  • 400g tomato passata
  • 1 tsp tamarind paste
  • 1 x 270ml tin coconut milk
  • 1 x 270ml tin coconut cream
  • 600g peeled and deveined king prawns
  • Coriander, to serve
  • Steamed rice, to serve

Serves 4


  1. First, prepare your steamed rice so it’s ready around the same time as the curry.
  2. Heat oil in a large pot over medium heat.
  3. Sauté ginger, garlic, onion and curry leaves with a good pinch of salt until beginning to brown.
  4. Add chilli powder, coriander, and turmeric, and cook for a couple of minutes, until fragrant.
  5. Add tomatoes and tamarind and simmer until tomatoes have lost their raw taste and sauce has thickened.
  6. Add coconut milk and coconut cream and bring to a simmer.
  7. Taste and season.
  8. Add the prawns, simmer until just cooked (how long depends on how rapidly you’re simmering and how big the prawns are, but typically around 2 minutes).
  9. Serve immediately with steamed rice and coriander.

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