Kudampuli Prawn Curry

Name: Kudampuli Prawn Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Kerala Cuisine
Ingredients: 700 g raw king prawns, peeled and deveined; ½ teaspoon turmeric powder; ¾ teaspoon fine salt; 3 tablespoons coconut oil; 2 medium onions or 12 shallots, thinly sliced; 2 tablespoons finely chopped ginger; 2 tablespoons finely chopped garlic; 2 sprigs curry leaves, divided; 2 tablespoons Kashmiri red chilli powder; ½ teaspoon turmeric powder; 1½ tablespoons coriander powder; ½ teaspoon ground fenugreek; 3 pieces Kudampuli (Malabar tamarind), rinsed; 500 ml water; 1 teaspoon fine salt; 1 tablespoon coconut oil; 1 sprig curry leaves

About Kudampuli Prawn Curry

Kudampuli Prawn Curry is a bold Kerala-style seafood curry where prawns are cooked in a tangy, chilli-led gravy flavoured with kudampuli, curry leaves and coconut oil. Kudampuli, also known as Malabar tamarind, gives the dish its distinctive dark sourness and helps balance the natural sweetness of the prawns.

Unlike a creamy coconut milk prawn curry, this style is sharper and more direct. The gravy is built around onion, chilli, spices and sourness, with the prawns added only once the base has developed properly. The result should be bright, savoury and deeply aromatic without losing the delicate flavour of the seafood.

It is especially well suited to Kerala Matta rice, plain rice, kappa or warm flatbreads.

Cooking Kudampuli Prawn Curry Outside Its Home Region

For home cooks, South Indian caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, the key is using prawns that are properly defrosted and keeping the kudampuli in balance.

For home cooks, raw peeled prawns are practical and widely available. Frozen raw prawns also work well once fully defrosted and thoroughly drained. Build the gravy first, then add the prawns towards the end and cook only until they turn opaque and tender. Dried curry leaves are widely available through South Asian grocery shops and work well in the curry base or final tempering.

For professional kitchens, the curry base can be prepared in advance, but prawns should be added close to service. Long holding can make them firm, while repeated reheating can weaken the clean seafood flavour. Kudampuli should also be measured carefully because its strength varies between batches and can quickly dominate the dish.

A good Kudampuli Prawn Curry should have a clear balance of heat, sourness and prawn sweetness, with a rich red gravy that coats the seafood without becoming thick or heavy.

Kudampuli Prawn Curry

CoChilli pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Kerala Cuisine

Ingredients

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700 g raw king prawns, peeled and deveined
½ teaspoon turmeric powder
¾ teaspoon fine salt

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3 tablespoons coconut oil
2 medium onions or 12 shallots, thinly sliced
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 sprigs curry leaves, divided
2 tablespoons Kashmiri red chilli powder
½ teaspoon turmeric powder
1½ tablespoons coriander powder
½ teaspoon ground fenugreek
3 pieces Kudampuli (Malabar tamarind), rinsed
500 ml water
1 teaspoon fine salt

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1 tablespoon coconut oil
1 sprig curry leaves

Directions

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Mix the prawns with turmeric and salt. Rest for 15 minutes while preparing the sauce.

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Heat coconut oil. Cook onions or shallots and curry leaves until soft.
Add ginger and garlic. Cook for 2 minutes.
Lower the heat. Add chilli powder, turmeric, coriander and fenugreek with a splash of water. Cook for 1 minute.
Add Kudampuli and water. Simmer for 10 minutes.

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Add the prawns and simmer gently for 4 to 5 minutes or until cooked through.
Finish with remaining curry leaves and coconut oil. Rest before serving.

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A More Practical Route to Kudampuli Prawn Curry

Kudampuli Prawn Curry needs a rounded balance of sourness, chilli and gravy texture, while the prawns must be added at the right moment to stay tender. That timing can be easy to miss in a busy kitchen. For a more practical route to this tangy prawn-curry flavour direction, explore the CoChilli Pro product used for this dish below.