Prawn Coconut Curry | Prawns Recipes

Prawn Coconut Curry or Prawn masala with coconut is easy, delicious and spicy prawns curry. Prawn is something that is very regular at home compare to chicken at home now a days thanks to my brother whom love prawns and the fact that we get cleaned prawns in mustafa is a bless so I don't have to struggle with all the cleaning :) making my job faster. I normally make prawn masala cause that's something we really all love but this time I tried this prawn curry with coconut.

This curry I adapted from prawn masala recipe as baseline with few changes and addition of coconut, this curry is very spicy just how a good prawn curry should be according to us so if you don't eat spicy food reduce chilli powder according to your needs and enjoy the curry still.



This prawn (chemmeen/jhinga/eral) coconut masala is really delicious, you have to try to know what I'm talking about. Prawns with all the extra chili, coconut and spices makes a wonderful combination and goes very well with steamed rice or jeera rice. We as such don't have to make any side dish but I make broccoli beans stir fry along for a great weekend lunch.



You can also check other Prawns Recipes

• Goan Okra Prawn Curry
• Nadan Chemmeen Varuthathu | Kerala Style Prawn Fry
• Kadai Prawn Masala
• Gongura Prawns (royyalu)
• Prawns Lobia Masala
• Chettinad Prawns Curry (Eral Kuzhambu)
• Prawn Masala

Prawn Curry with Coconut Recipe

Spicy Prawn Curry with coconut and spices.

Author:	Priti	Category:	Side Dish	Cuisine:	South Indian
Prep Time:	10 Mins	Cook Time:	45 Mins	Total Time:	55 Mins
Serves:	4-5

Ingredients:

To Marinate
• 500 gms - Prawns
• 1/2 tbsp - Ginger-Garlic Paste
• 1/2 tsp - Turmeric Powder
• 2 tsp - Red Chili Powder
• 1 tsp - Salt
• 1 tbsp - Lemon Juice
For Curry
• 4-5 tbsp - Oil
• 6-7 - Curry Leaves
• 5 Large or 4 Cups - Onion
• 4 - Green Chilies
• 1/2 tbsp - Ginger-Garlic Paste
• 3 Large or 2.5 Cups - Tomatoes
• 1/2 tbsp - Red Chili Powder (or to taste)
• 2 tsp - Coriander Seeds Powder
• 1/2 tsp - Turmeric Powder
• 1/4 tsp - Nutmeg Powder
• 1/2 tsp - Cloves Powder
• 1/2 tsp - Cinnamon Powder
• 1 tsp - Cumin Powder
• 1/2 tsp - Garam Masala Powder
• 1/2 Cup - Granted Coconut
• 3 tbsp - Chopped Coriander Leaves

Method:

1. Clean and wash prawn well, marinate with ingredients listed under to marinate and keep aside until required. Or you can also marinate it for 1-2 hours if you have time but by the time we required prawns it's good more than 30 minutes. Grind coconut with 2-3 tbsp of water.

2. Finely chop onion, tomato, coriander seeds and slit green chili.
3. In a pan or wok heat oil add onion, curry leaves, green chili, ginger-garlic paste and saute until onion becomes soft. Cook in medium flame with regular stirring for around 6-7 minutes or until onion becomes golden brown.
4. Add red chili, coriander seeds and turmeric powders and mix well. Add tomato, stir cover and cook until mashed gets almost mashed for around 7-8 minutes in medium flame with regular stirring.

5. Now add cumin, cloves, cinnamon, garam masala, nutmeg powder and give a stir. Add marinated prawns stir and cook in medium flame until prawn gets cooked around 15-20 minutes, do stir regularly.
   ~Water from prawns itself is enough to have thick curry consistency, if you wish add 1/2 to 1 cup water

6. Add coconut paste, salt and mix well. Simmer for 5 minutes in slow flame, garnish with coriander leaves and off flame

Serve with steamed rice, I also made Broccoli Beans Stir fry along.

Notes

• If you don't have nutmeg, cloves and cinnamon powder increase garam masala to 1 or 1.5 tsp.
• This curry is on spicy side so adjust chili powder to suit your needs.
• You can also add 1/2 cup coconut milk along with coconut paste.
• You can add little tamarind pulp/water also if you prefer tangy taste.

Delicious, spicy prawn curry with coconut.

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