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Jason’s Kerala Prawns Recipe

Serves: 4-6
Prep Time: 15-20 minutes
Cook Time: 20 mins approx


175g Zest Kerala Blend
1kg Local Green Prawns (shelled with tails on)
6 Local Flathead Fillets
1 Red Onion
1 Bunch Pak Choy
½ cup of fresh Coriander
375ml Coconut Cream
½ cup water
3 x large dried smoked chili
salt & pepper to taste


Place prawns and fish into a bowl and cover with the Kerala Blend Marinade and rub into the seafood then let sit for an hour or so. Heat a wok with a small amount of peanut oil (or use coconut oil or olive oil). Fry off the onions until slightly caramelised 3 mins or so. Add dried chilli. Add seafood and half tin of coconut cream & water. Cook for about 5 mins before adding the last half tin of coconut cream and cook for a further 5 mins. Add Pak choy and coriander and cook for a few minutes. Serve with steamed jasmine rice (that’s been cooked with half lemon).

Created by: Jason Mumford, Ballina

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