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Lower the heat and stir in thick coconut milk. Simmer gently for another 2–3 minutes. Do not boil after adding thick coconut milk to prevent curdling.
Adjust salt, garnish with fresh curry leaves or coriander, and serve hot with rice, appam, or dosa.
Tips for Authentic Flavor:
- Use earthenware or clay pots for traditional flavor and even heat.
- Fresh prawns make a big difference—use them with tails for extra flavor.
- For deeper color, use Kashmiri chili powder, which is mild but richly colored.
- Add a dash of fenugreek seeds in the tempering for an extra authentic touch.
Final Thought:
Kerala Prawn Curry is more than just a meal—it’s a deeply rooted culinary tradition. It’s warm, rich, comforting, and incredibly easy to make once you have the basics down. Whether you’re revisiting your coastal roots or trying it for the first time, this dish is guaranteed to impress.
So grab some fresh prawns, crack open a can of coconut milk, and bring a little piece of Kerala into your kitchen today.
Would you like a printable recipe card, a short video script, or a step-by-step photo guide to go along with this article? Let me know!
