Delicious and creamy prawn curry bursting with flavors of fresh coconut, curry leaves and whole spices.

Serves: 6 people

Prep : 15 mins

Cooking : 35 mins

Health Hack: Delicious and creamy prawn curry bursting with flavors of fresh coconut, curry leaves and whole spices.

Fresh Ingredients

  • Prawns - 500gms
  • Fresh coconut - 150gms, sliced lengthwise
  • Onion - 1 medium, sliced lengthwise
  • Tomato - 1 large, sliced lengthwise
  • Garlic - 3 large cloves
  • Ginger - 1½ inch piece
  • Curry leaves - 20
  • Fresh coriander - handful, finely chopped for garnishing
  • Tamarind paste - 1 tbsp
  • Water - 100mls
  • Coconut milk - 400mls
  • Salt - to taste
  • Vegetable oil - 5 tbsp

Spices For Rice

  • Black mustard seeds - 1 tsp
  • Cumin - 1 tsp
  • Coriander seeds - 2 tbsp
  • Bay leaf - 1 small
  • Black cloves – 2
  • Black peppercorns – 6
  • Kashmiri chilli(whole) – 5
  • Turmeric powder - 1 tsp

Cooking Instructions

  • In a bowl add the prawns, sprinkle over turmeric powder and salt. Mix and set aside for 15-20 minutes while you get the curry ready.

Cooking Instructions (For the Paste):

  • Heat 3 tbsp oil in a pan on medium heat. Add the onion, coconut pieces, ginger and garlic one after the other and fry until light golden. Remove and allow them to cool down in a plate.
  • Now add a little oil to the pan to fry all the whole spices (except mustard seeds) on a slow flame for around 3-4 minutes, until they release aroma. Once these have cooled, put these in a blender along with the onion, coconut, garlic and ginger fried before. You will need to add water at this stage to make a paste. Keep adding water in small quantities to blend.

Cooking Instructions (For the Curry):

  • Heat the remaining oil in the pan on a low to medium heat. Add the mustard seeds and wait for them to splutter in the oil. Then add a few curry leaves followed by the tomato. Fry well until oil appears on the surface.
  • Now add the paste, remaining curry leaves and fry some more until oil starts separating from the paste.
  • While the paste is frying, add the marinated prawns and cook for 2-3 minutes. Now add water, coconut milk, tamarind paste and let the gravy come to a boil. Cook prawns over a low heat for 6-7 minutes with the lid on stirring half way through. Garnish with chopped coriander leaves and serve hot with steamed rice.

Nutritional Info

Per Serving
Per 100 g
Energy (kcal)
Energy (kJ)
Carbs (g)
Protein (g)
Fat (g)
Sat. Fat (%)
Salt (g)
Fiber (g)

Handy Kitchen Tips

You can also use a good quality cold pressed organic coconut oil to cook this dish as it complements the flavours very well. Also, if tamarind paste is not available it can be replaced by a small tomato.

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