Green Prawn Curry

This prawn curry takes its color from a fresh green paste rather than from heat. Garlic, ginger, spring onions, and a few green chiles get pulverized to a brilliant green paste in the food processor, then sauteed briefly to take the raw edge off before the spices and coconut cream go in. The result is a curry that’s vibrantly colored, fragrant rather than fiery, and ready in about 45 minutes.

Mustard seeds and fennel are the spice signatures that root this dish in South Indian cooking. The mustard seeds pop and crackle in the hot oil, releasing a slightly bitter, pungent flavor that balances the rich coconut. Fennel adds a sweet anise note that complements the prawns beautifully.

Use coconut cream, not coconut milk. The cream is the thick top layer that rises to the top of an unshaken can; it’s twice as concentrated and gives the curry the body it needs. If you only have coconut milk, refrigerate the can overnight, then scoop out just the solidified cream from the top.

Don’t overcook the prawns. They’re done the moment they turn pink and curl into a C-shape. Two to three minutes in the simmering sauce is exactly right; longer turns them rubbery.

Pro Tips

• Devein the prawns thoroughly. The dark vein along the back is the digestive tract and is gritty if left in.
• Toast the mustard and fennel seeds briefly in the oil before adding the spice paste for deeper flavor.
• A squeeze of lime juice at the end brightens the whole curry. Add just before the cilantro garnish.
• Serve immediately. Prawn curries don’t reheat well; the seafood toughens with each warming.

Variations

• Add 1 cup of fresh spinach or chopped kale at the end for a deeper green and added nutrition.
• Stir in a teaspoon of curry leaves with the spices for added South Indian authenticity.
• Pair with basmati rice and naan for the full Indian dinner.