South Indian Seafood Curry

prawn curry
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prawn curry

South Indian Seafood Curry

  • Author: Healthy Living


A traditional South Indian curry, this dish is rich in protein, omega-3 fatty acids and anti-inflammatory turmeric. It has just enough spices to make it a warm and spicy winter favourite.


  • 1 tsp macadamia oil 
  • 1 large brown onion, thinly sliced 
  • 1 tbsp finely grated fresh ginger
  • 1 tsp ground turmeric 
  • 1 tsp ground coriander 
  • 2 tsp brown mustard seeds 
  • 10 fresh curry leaves 
  • 185 ml (3/4 cup) light coconut milk 
  • 200g green beans, trimmed, cut into 3cm lengths 
  • 1 zucchini, halved lengthways, sliced 
  • 250g skinless fish of choice fillet, cut into 2cm pieces 
  • 250g peeled green prawns, tails intact 
  • 80g baby spinach 
  • 1 sprig curry leaves
  • 2 cups steamed basmati rice, to serve 
  • Lime wedges, to serve 


  1. Heat some oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until softened.
  2. Now add ginger, turmeric, coriander, mustard seeds and curry leaves. Cook, stirring, for 2 minutes or until aromatic.
  3. Add coconut milk to the contents of the saucepan and 160ml (2 ⁄3 cup) of water and bring it to the boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes.
  4. After simmering add beans and zucchini. Simmer, uncovered, for further 5 minutes or until tender.
  5. Now add fish and prawns. Cook for 3-4 minutes or until cooked through. Lastly, add spinach and stir until wilted.
  6. Serve with rice and lime wedges


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