COCONUT PRAWN CURRY

Coconut prawn curry is a popular recipe in the coastal regions of India, particularly Goa. There are so many variations to this recipe. Each part of India has their own way of making this recipe. Every recipe has their unique taste and flavour to it.

Coconut prawn curry is a simple, yet delicious recipe made with prawn, coconut and few other spices. It is non spicy, but has a rich coconut flavour to it. Coconut prawn curry goes really well with rice, but can also be served with rotis, chapatis, naan and parottas.

ABOUT THE RECIPE:

Goan prawn curry from Goa, prawn moilee from Kerala are some of the other variations for this recipe. The recipe in this blog is a Tamilnadu version of coconut prawn curry. This recipe can be easily made with the very basic ingredients used in an Indian cooking.

INGREDIENTS FOR COCONUT PRAWN CURRY:

• PRAWNS(CLEANED/DEVEINED) – 500 GMS
• ONIONS (MEDIUM SIZE/THINLY SLICED) – 2 NOS.
• TOMATO – 2 NO.
• COCONUT (DICED/GRATED) – 1/4 CUP
• CHILLY POWDER – 1 TBSP
• CORIANDER POWDER – 1/2 TBSP
• PEPPER POWDER – 1 TSP
• CUMIN POWDER – 1 TSP
• GINGER GARLIC PASTE – 1 TBSP
• SALT – AS REQUIRED
• CURRY LEAVES – FOR GARNISHING
• COCONUT OIL – 3 TBSP

HOW TO MAKE COCONUT PRAWN CURRY:

• Add the tomatoes to a blender and blend them to a fine paste.

• Also, add chopped or grated coconut to the blender and blend them to a fine paste.

• Heat a kadai/wok, and add 2 tbsp of coconut oil to it.

• Once the oil is heated add the sliced onions to it.

• Also, add the salt to it. Adding the salt helps the onions to cook faster.

• Saute it until the onions turns to light golden brown in color.

• Once the onions turn light golden brown in color, add 1 tbsp of ginger garlic paste to it and saute it for 1 minute.

• After 1 minute, turn the flame to medium-low, and add 1 tbsp of chilly powder, 1/2 tbsp of coriander powder, 1 tsp cumin powder and 1 tsp of pepper powder to it.

• Mix everything well. Cook it until the oil start to separate. It takes around 1 to 2 minutes on medium-low flame.

• Add the tomato puree to it.

• Mix everything well, and let it cook on medium-low for about 2 minutes.

• After 2 minutes, add 1/2 cup of water and cleaned prawns to it.

• Mix it. Turn the flame to medium-high. Cover it and let it cook for about 5 minutes or until you get the semi-gravy consistency.

• After 5 minutes, open the lid. It should have semi-gravy consistency. If it’s too watery, let it cook for another 1 minute.

• Then add the blended coconut paste to it.

• Mix it and let it cook on medium-high flame until it starts to boil.

• Meanwhile, heat a tadka pan and add 1 tbsp of coconut oil to it.

• Once the oil is heated, add the curry leaves to it and fry them.

• Add the fried curry leaves to the curry.

• Once it starts to boil completely, turn off the flame. Do not let it boil for a long time.

YUMMY AND DELICIOUS COCONUT PRAWN CURRY IS READY.

IT CAN BE SERVED WITH RICE, ROTIS, CHAPATIS, NAAN AND PAROTTAS.

I HAD IT WITH RICE AND COCONUT PRAWN FRY.

VARIATIONS:

• Spiciness can be adjusted according to our taste.
• Coconut oil can be replaced with any neutral oil.
• Store bought coconut milk can also be used.

COCONUT PRAWN CURRY

Recipe by foodpassion1513Course: Non veg curry, Non veg sidedish, non vegetarian, Prawn, seafood, side dish

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

200

kcal

Coconut prawn curry is a popular recipe in the coastal regions of India, particularly Goa. There are so many variations to this recipe. Each part of India has their own way of making this recipe. Every recipe has their unique taste and flavour to it.
Coconut prawn curry is a simple, yet delicious recipe made with prawn, coconut and few other spices. It is non spicy, but has a rich coconut flavour to it. Coconut prawn curry goes really well with rice, but can also be served with rotis, chapatis, naan and parottas.

Ingredients

• PRAWNS(CLEANED/DEVEINED) – 500 GMS

• ONIONS (MEDIUM SIZE/THINLY SLICED) – 2 NOS.

• TOMATO – 2 NO.

• COCONUT (DICED/GRATED) – 1/4 CUP

• CHILLY POWDER – 1 TBSP

• CORIANDER POWDER – 1/2 TBSP

• PEPPER POWDER – 1 TSP

• CUMIN POWDER – 1 TSP

• GINGER GARLIC PASTE – 1 TBSP

• SALT – AS REQUIRED

• CURRY LEAVES – FOR GARNISHING

• COCONUT OIL – 3 TBSP

Directions

• Add the tomatoes to a blender and blend them to a fine paste.
• Also, add chopped or grated coconut to the blender and blend them to a fine paste.
• Heat a kadai/wok, and add 2 tbsp of coconut oil to it.
• Once the oil is heated add the sliced onions to it.
• Also, add the salt to it. Adding the salt helps the onions to cook faster.
• Saute it until the onions turns to light golden brown in color.
• Once the onions turn light golden brown in color, add 1 tbsp of ginger garlic paste to it and saute it for 1 minute.
• After 1 minute, turn the flame to medium-low, and add 1 tbsp of chilly powder, 1/2 tbsp of coriander powder, 1 tsp cumin powder and 1 tsp of pepper powder to it.
• Mix everything well. Cook it until the oil start to separate. It takes around 1 to 2 minutes on medium-low flame.
• Add the tomato puree to it.
• Mix everything well, and let it cook on medium-low for about 2 minutes.
• After 2 minutes, add 1/2 cup of water and cleaned prawns to it.
• Mix it. Turn the flame to medium-high. Cover it and let it cook for about 5 minutes or until you get the semi-gravy consistency.
• After 5 minutes, open the lid. It should have semi-gravy consistency. If it’s too watery, let it cook for another 1 minute.
• Then add the blended coconut paste to it.
• Mix it and let it cook on medium-high flame until it starts to boil.
• Meanwhile, heat a tadka pan and add 1 tbsp of coconut oil to it.
• Once the oil is heated, add the curry leaves to it and fry them.
• Add the fried curry leaves to the curry.
• Once it starts to boil completely, turn off the flame. Do not let it boil for a long time.
• YUMMY AND DELICIOUS COCONUT PRAWN CURRY IS READY.

Notes

• VARIATIONS:
  Spiciness can be adjusted according to our taste.
  Coconut oil can be replaced with any neutral oil.
  Store bought coconut milk can also be used.