Coconut Prawn Curry

About This Recipe

Prawn Coconut Curry is a creamy curry where prawns or shrimps are cooked in a delicious tomato onion curry which is flavoured with coconut milk.

Dry red chillies, green chillies and black pepper powder are used in the curry, which gives it a perfect hint of spice.

This curry also uses Tamarind, which adds a tangy taste to this creamy and spicy curry.

Try this prawns in coconut milk curry and you know you will taste all the flavours – Tangy, Spicy and Sweet in just one curry. That’s the reason I love this curry so much.

Ingredients

Serving Suggestions

You can serve this prawns in coconut gravy along with Steamed White Rice, Kerala Rice or even along with Dosa, Neer Dosa or Appam.

You can even substitute prawn with chicken or fish in this curry.

How to clean Prawns?

Cleaning prawns is an easy process! First and foremost, start by rinsing prawns in cold water and discard any that are discolored or slimy.

Make sure you wash them properly.

Hold the prawn tightly and firmly twist the head of the prawns.

Next, hold the tail, peel away the outer shell, and pull off the legs from the underside of the shell.

Now use a knife and put a small cut that runs down the length of the prawn’s back.

Once you make a cut, you will see a small black line, it’s the vein.

Use the tip of the knife to pull out the vein and discard it.

Rinse them once more with cold water and make sure that you have cleaned the intestines well.

Once you are done, your prawns are ready to use now.

How to make fresh Coconut Milk?

I prefer making coconut milk at home, as it is easy to make and also free of preservatives. Therefore, I will share the recipe of how to make fresh coconut milk at home.

Firstly, take a fresh coconut. Break it open and take out the coconut water in a glass. Take out the white flesh from the coconut and grate it using a hand grater.

Add the grated coconut in a blender along with 1 cup of water and blend it till the coconut is blended well along the water. Pour the coconut mixture in a bowl lined with a thin muslin or fine strainer.

Strain the coconut milk and press the coconut mixture towards the strainer using the back of the spoon, so that all the milk is strained away.

This is the 1st extract, which is thick and can be used to add in the curries at the end for a creamy texture or even in milkshakes and desserts.

Step By Step Recipe

Clean and wash the prawns. (It is important to remove the black vein). Heat oil in a pan. Add curry leaves and onion and fry till onions turns translucent. Add dry red chilies and green chilies and cook for a minute. Now add ginger garlic paste and cook until the raw smell is gone. Add tomatoes and ½ cup water and cook for 2-3 minutes. Add coriander powder, turmeric powder, red chilli powder, black pepper powder and salt to taste. Now add ½ cup water and tamarind paste and cook for 3-4 minutes. Add coconut milk and bring the mixture to a boil. Simmer the heat and cook for 2-3 minutes. Add the prawns and cook for another 3-4 minutes. Garnish with fresh coriander leaves. Serve hot with Naan or rice.

• 400 g Prawns
• 3 tbsp Oil
• 15-20 Curry leaves
• 1 cup Onion (finely chopped)
• 2 Dry red chilies (broken)
• 2 Green chilies (slit into half)
• 2 tsp Ginger garlic paste
• ½ cup Tomato (finely chopped)
• 2 tsp Coriander powder
• ½ tsp Turmeric powder
• 1 tsp Red chilli powder
• ¼ tsp Black pepper powder
• Salt to taste
• 1 tbsp Tamarind Paste
• 1 cup Coconut milk

Instructions