Coconut & Prawn Curry – 40-Minute Recipe
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.
Recipe by Swadish· Structured by ReelsMeals
From: Facebook(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 16 oz prawns
- 1 tsp turmeric powder
- 1/2 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
- water, to taste
Sauce
- 5 tbsp coconut oil
- 2 onions
- 2 green chillies
- 3 tbsp ginger and garlic paste
- 1 cup coconut milk
- 10 curry leaves
- salt, to taste
- as required warm water
Instructions
- 1Gather 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.
- 2Heat 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.
- 3Stir in the ginger‑garlic paste and cook for about 1 minute, allowing the raw aroma to disappear.
- 4Add the prepared spice paste to the pan, stirring constantly for 2 minutes until the mixture darkens slightly and the spices become aromatic.
- 5Sprinkle 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.
- 6Squeeze the juice of half a lemon over the prawns and give the mixture a quick stir.
- 7Pour in the coconut milk, add the fresh curry leaves, and bring the curry to a gentle simmer.
- 8Reduce the heat to low and let the curry simmer for 5‑7 minutes, adding warm water as needed to reach your desired sauce consistency.
- 9Taste the curry and adjust the salt if necessary.
- 10Turn off the heat and let the curry rest for 2 minutes so the flavors meld together.
- 11Serve the hot coconut & prawn curry with steamed rice or Indian flatbread.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Blend the spice paste first
Prepare the whole spice paste before heating the skillet.
Watch the prawns closely
Cook the seasoned prawns only 3‑4 minutes until they turn pink, then remove from heat.
Adjust sauce thickness at the end
Add warm water during the final simmer to reach your preferred consistency, then let the curry rest for 2 minutes before serving.
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Frequently asked questions
- How long does it take to make Coconut & Prawn Curry?
- About 40 minutes in total: 20 minutes of prep and 20 minutes of cooking.
- How many servings does this Coconut & Prawn Curry recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Coconut & Prawn Curry recipe come from?
- It was shared by Swadish on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.