Spicy Prawn Curry | Kanthari Prawn Curry
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!
Servings: 3 servings
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
Calories: 529kcal | Carbohydrates: 84g | Protein: 20g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1334mg | Potassium: 1240mg | Fiber: 17g | Sugar: 36g | Vitamin A: 191IU | Vitamin C: 85mg | Calcium: 238mg | Iron: 2mg