Japanese Prawns Curry × Kerala Fusion | Big Prawns Red Coconut Curry | Modern Restaurant Style

Experience a premium fusion curry where Japanese-inspired flavours meet Kerala’s iconic coconut curry base.
Big tiger prawns, smoky red spice, creamy coconut, and a modern restaurant-style finish — perfect for lunch or dinner.

🟩 INGREDIENTS

A. For Big Prawns

Tiger prawns (large) – 6–8 pieces

Salt – ½ tsp

Black pepper – ½ tsp

Kashmiri chilli powder – ¼ tsp

Lemon juice – ½ tsp

Oil – 1 tbsp

B. Fusion Red Curry Base

Coconut oil – 1 tbsp

Shallots – 8–10, sliced

Garlic – 6 cloves, chopped

Ginger – 1 inch, chopped

Tomato – 1 medium, chopped

Kashmiri chilli powder – 1 tbsp

Smoked paprika – ½ tsp
(or smoked Kashmiri chilli powder – ½ tsp)

Coriander powder – 1 tsp

Turmeric – ¼ tsp

Water – ½ cup

Thick coconut milk – 1 cup

Thick yogurt – 1 tsp (miso replacement)

Soy sauce – ¼ tsp (miso replacement)

Salt – ¾ tsp

Jaggery – ¼ tsp

C. For Chilli Oil

Oil – 2 tbsp

Garlic – 1 clove, sliced

Kashmiri chilli powder – ½ tsp

🟧 PREPARATION

1. Prepare the Prawns

Clean large tiger prawns (keep head & tail for premium look).

Marinate with salt, pepper, chilli powder, and lemon juice.

Heat oil and char prawns for 1 minute on each side.

Keep aside.

2. Make the Fusion Red Curry

Heat coconut oil in a pan.

Add shallots, garlic, and ginger → sauté till light golden.

Add chopped tomato → cook till soft.

Add spices:

Kashmiri chilli powder

Smoked paprika (or smoked chilli)

Coriander powder

Turmeric
Sauté 20–30 seconds.

Add ½ cup water and bring to a boil.

Pour in 1 cup thick coconut milk → simmer gently.

🔄 Miso Replacement Step

Keep flame low, add:

1 tsp thick yogurt

¼ tsp soy sauce
Mix lightly (do not boil hard).

Add salt and jaggery.

Simmer for 2–3 minutes until glossy.

3. Finish the Curry

Add charred prawns into the curry.

Simmer 1 minute only → keeps prawns juicy.

Turn off flame.

4. Make Chilli Oil

Heat oil on low flame.

Add garlic slices → fry till lightly golden.

Switch off flame → mix in Kashmiri chilli powder.

5. Plating

Use a deep bowl.

Pour curry first.

Place big prawns leaning to one side.

Drizzle chilli oil.

Add lemon zest or microgreens for premium look.




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