Here is the Kerala-style Prawns, Crab, or Lobster dish, beautifully presented with rich, spiced coconut-based sauce, garnished with fresh cilantro, and served alongside steamed rice and lime wedges. Let me know if you'd like any adjustments!

Kerala-Style Seafood (Prawns, Crab, or Lobster)

Kerala-style seafood dish with prawns, crab, or lobster, cooked in a rich roasted coconut curry sauce. Perfectly spiced and utterly delicious, ideal with rice and dal.
Portions:3
Preparation Time: 15 minuten
Cooking Time:15 minuten
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Equipment

  • 25 cm (10 in) frying pan or heavy-bottomed pot
  • spoon

Ingrediënten

  • 3 tbsp vegetable oil
  • 2 medium-sized onions peeled and finely chopped
  • ¼ in 0.5 cm piece fresh ginger (peeled)
  • 4 garlic cloves peeled and chopped
  • 3 medium-sized tomatoes tinned or fresh, peeled and chopped
  • ½ teacup grated and roasted fresh coconut
  • ½ tsp ground turmeric
  • 1 tbsp ground coriander roasted
  • ¼ tsp cayenne pepper
  • 3 tbsp tamarind paste
  • ½ – ¾ tsp salt
  • 900 g 2 lb medium-sized, raw, headless prawns (peeled, de-veined, and washed), or
  • 900 g 2 lb uncooked lobster meat (cut into 2.5 cm or 1 in pieces), or
  • 900 g 2 lb uncooked crabmeat (cut into bite-sized sections)

Instructies

  • Heat oil in a 25 cm (10 in) frying pan or heavy-bottomed pot over medium-high heat.
  • Add the chopped onions and fry, stirring occasionally, for 7–8 minutes, until the onions are slightly browned but soft.
  • Turn off the heat.
  • In a blender, combine the ginger, garlic, tomatoes, and grated roasted coconut.
  • Blend at high speed until you have a smooth paste.
  • Add the paste to the frying pan or pot, along with the turmeric, coriander, cayenne, tamarind paste, salt, and 150 ml (5 fl oz) water.
  • Bring the mixture to a boil, then cover and lower the heat.
  • Simmer gently for 5 minutes.
  • At this point, the dish can be prepared up to a day in advance.
  • Simply store it in the refrigerator until ready for use.
  • When ready to serve, bring the sauce to a boil.
  • Add the prawns, lobster, or crabmeat, and stir continuously over high heat for about 5 minutes, or until the seafood turns opaque.
  • If the sauce is too thick, add a little more water to reach the desired consistency.
  • Serve immediately with rice and dal for a complete meal.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with fragrant basmati rice, naan bread, or a side of dal for a traditional Kerala meal.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc, or a refreshing chilled lager to complement the spices and richness of the curry.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 12 g | Protein: 35 g | Fat: 20 g | Fiber: 3 g | Sugar: 6 g | Salt: 1.3 g
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Recipe Category Curry / Fish / Seafood / Main Dish
Country India
Season: All seasons
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