Coconut & Prawn Curry

Name: Coconut & Prawn Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 450 g prawns; 1 tsp turmeric powder; 0.25 tsp salt; 0.5 lemon; 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tsp black peppercorns; 0.25 tsp fenugreek seeds; 2 inch cinnamon stick; 3 dried red chillies; 0.5 cup freshly grated coconut; 5 tbsp tamarind pulp; 5 tbsp coconut oil; 2 onions; 2 green chillies; 3 tbsp ginger and garlic paste; 1 cup coconut milk; 10-12 curry leaves; to taste salt; as required warm water; 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tsp black peppercorns; 0.25 tsp fenugreek seeds; 2 inch cinnamon stick; 3 dried red chillies; 0.5 cup freshly grated coconut; 5 tbsp tamarind pulp; to taste water; 5 tbsp coconut oil

A fragrant coconut and prawn curry that blends the creamy richness of coconut with the bright tang of tamarind and a subtle heat from fresh chillies. This South Indian classic delivers a comforting bowl of tropical flavors perfect for a family dinner.

Maker: Swadish

From: Facebook(view original)

Prep Time

20 min

Cook Time

20 min

Servings

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Cooking context

40 min estimated total time for 3 servings.

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Ingredients

16 oz prawns
1 tsp turmeric powder
0.5 lemon

Spice Paste

2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp black peppercorns
1/4 tsp fenugreek seeds
2 inch cinnamon stick
3 dried red chillies
1/2 cup freshly grated coconut
5 tbsp tamarind pulp
to taste water

Sauce

5 tbsp coconut oil
2 onions
2 green chillies
3 tbsp ginger and garlic paste
1 cup coconut milk
10 curry leaves
to taste salt
as required warm water

Instructions

1
Gather coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, dried red chillies, freshly grated coconut, tamarind pulp, and the cinnamon sticks. Add a splash of water and blend in a blender until a smooth paste forms.
2
Heat the coconut oil in a wide skillet over medium heat. Add the finely chopped onions and sliced green chillies; sauté for 4‑5 minutes until the onions become translucent and fragrant.
3
Stir in the ginger‑garlic paste and cook for about 1 minute, allowing the raw aroma to disappear.
4
Add the prepared spice paste to the pan, stirring constantly for 2 minutes until the mixture darkens slightly and the spices become aromatic.
5
Sprinkle the turmeric powder and ¼ tsp salt over the cleaned prawns, then add the prawns to the pan. Toss to coat and cook for 3‑4 minutes until the prawns turn pink and are just cooked through.
6
Squeeze the juice of half a lemon over the prawns and give the mixture a quick stir.
7
Pour in the coconut milk, add the fresh curry leaves, and bring the curry to a gentle simmer.
8
Reduce the heat to low and let the curry simmer for 5‑7 minutes, adding warm water as needed to reach your desired sauce consistency.
9
Taste the curry and adjust the salt if necessary.
10
Turn off the heat and let the curry rest for 2 minutes so the flavors meld together.
11
Serve the hot coconut & prawn curry with steamed rice or Indian flatbread.