Prawn Curry Recipe Special: Try This Viral

Prawns Nirvana

This prawn curry recipe skips the typical route of building a masala in the pan and instead blends everything into a vivid green marinade first, letting the prawns sit in it before they can be cooked. Coriander leaves, curry leaves, green chillies and vinegar go into the blender along with coriander powder, black pepper, turmeric, chilli powder, ginger-garlic paste and garam masala, to form a thick, herby paste. It's a technique closer to how many Kerala homes build flavour into seafood. For this prawn curry recipe, the marination is quite important; a full 30 minutes is the bare minimum for the vinegar to do its magic on the prawns. The ginger-garlic and green masala also penetrates into the flesh during this time, so the flavour is not just surface-level. The coconut oil in this also adds a distinct flavour that goes along well with the flavours of curry leaves and green chillies. During the cooking stage of this prawn curry recipe, the marker for a finished dish is the masala turning a deep green. It starts with the raw green paste hitting hot coconut oil; the coriander and curry leaves darken, and the whole mixture concentrates into a richer, glossier green. Only once that shift happens does the thick coconut milk go in and the dish simmers into a thick gravy around the prawns.