Nadan Prawn Curry

Name: Nadan Prawn Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
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, thinly sliced; 2 green chillies, slit; 2 tablespoons finely chopped ginger; 2 tablespoons finely chopped garlic; 2 medium tomatoes, chopped; 2 sprigs curry leaves, divided; 1½ tablespoons coriander powder; 1½ teaspoons Kashmiri red chilli powder; ½ teaspoon hot red chilli powder; ½ teaspoon turmeric powder; ½ teaspoon ground black pepper; ½ teaspoon ground fennel seeds; 350 ml full-fat coconut milk, divided; 250 ml water; ½ teaspoon garam masala; 1 tablespoon coconut oil, for finishing

June 22, 2026

About Nadan Prawn Curry

Nadan Prawn Curry is a Kerala-style seafood curry where prawns are cooked in a lightly spiced coconut gravy with curry leaves, green chilli, onion and tomato. The dish is aromatic and rounded, allowing the sweetness of the prawns to come through rather than covering them with an overly strong masala.

The gravy is usually lighter than a roast-style curry and is particularly suited to steamed rice, Kerala Matta rice, appam or idiyappam. Prawns cook quickly, so the dish depends on building the curry base properly before the seafood is added.

Cooking Nadan 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 main challenge is managing prawn quality and cooking time.

For home cooks, raw peeled prawns are usually the most practical option where fresh shell-on prawns are not available. Frozen raw prawns can also work well once fully defrosted and drained. Add them only towards the end of cooking, then simmer gently until just cooked through. Overcooking makes prawns firm and dry, while excess water from poorly drained frozen prawns can weaken the gravy.

For professional kitchens, prawn curry needs careful batch planning because seafood does not hold like chicken or vegetable dishes. A well-prepared base can be made ahead, but prawns should be added close to service so they remain tender. Controlling portion size, cooking time and final holding temperature helps maintain a clean, balanced Kerala-style result.