Keralan prawn curry recipe (2024)

FAQs

How do you not overcook prawns in curry? ›

Reduce the heat completely, and add the prawns. Simmer just until they swirl up to “C” shape, meaning they are fully cooked. Overcooking will make them hard.

As the name suggests, this is a dish prepared with shrimp (locally also referred to as prawn), typically cooked in a thick sauce of a yellow hue. Among other ingredients are grated coconut, turmeric, cumin, coriander, chilli, onion, garlic, tamarind, vinegar, sugar and salt. It is usually accompanied by white rice.

Make sure you do not leave the prawns undercooked or overcooked. Overcooking leads to prawns turning into a rubbery texture which can be disastrous. Keep an eye on them and follow the timings.

A useful source of vitamins

Prawns are a useful source of the B group of vitamins, including B12 and folate. These vitamins play an important role in energy production and replenishing red blood cells. Prawns provide about 22 times the vitamin E levels of either chicken or beef.

Potential benefits. There are some potential benefits that eating shrimp can offer people with diabetes, including: Keep blood sugar spikes at bay: Shrimp don't contain carbohydrates, which means eating the food on its own will not cause blood sugar levels to rise, which can pose risks for people with diabetes.

Any Indian curries that are tomato-based, like tandoori, madras, jalfrezi, rogan and bhuna, are the lowest in calories. They average around 200-300 calories. If you want an even healthier option, consider a sauce-free dish like fish tikka (which is only 180 calories).

This coconut shrimp recipe caters to a variety of diets, from carb-conscious to heart-healthy and diabetes-friendly. Low in calories and high in protein, shrimp is ideal for weight management and carb control.

Does coconut shrimp have a lot of carbs? ›

Fisherman's Wharf Breaded Coconut Shrimp (7 shrimp) contains 19g total carbs, 16g net carbs, 17g fat, 12g protein, and 270 calories.

It is just as delicious the next day or a couple of days after that! Please note: you can only reheat prawns once when cooked. If using raw prawns, you can cook the recipe and reheat it once.

The trick to making perfect Sri Lankan prawn curry (or any other shrimp curry) is to add the prawns/shrimp in at the very last minute, and give them just long enough to cook perfectly. This way they'll be tender and juicy, and perfectly flavorful while being coated with that luscious thick sauce/gravy.

Bring the liquid to the boil and simmer for a few minutes, then add a large pinch of salt. Turn the heat off, throw in the prawns and let them slowly poach. This is a very gentle way of cooking prawns, and it's a good way to avoid overcooking them. After around eight minutes check if they're cooked through.

Add the prawns and heat, stirring, for another 5-10 minutes until cooked through. Add the lemon juice and scatter over the coriander. Serve with steamed rice or naan bread.

Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and continue to cook, tossing, until the shrimp are just cooked through—1 minute for medium shrimp, 1–2 minutes for large shrimp, or 2–3 minutes for jumbo shrimp.