Coconut Prawn Curry Indian Recipe

Coconut prawn curry. A very delicious, flavorful and lightly spiced curry. You can make this fragrant curry with any vegetable or egg instead of prawn. Lightly spiced aromatic gravy is perfect to serve with steamed rice, pulao, or any Indian flatbread.

Sharing the first prawn recipe here. Stay tuned for some more delicious recipes. Please let me know what type of recipes you want.

I have used frozen prawns but you can definitely use fresh prawns. Be careful while cleaning the fresh prawn.

How to Clean Fresh Prawns?

The recipe is very easy to make. We have to prepare two different ground pastes for the gravy. First marinate the cleaned and washed prawns with a little salt, turmeric powder and lemon juice. Marinate for at least 10 to 15 minutes.

Then fry the marinated prawns lightly. Fry till the prawn starts to change its colour. Immediately remove from oil. Don’t overcook because overcooked prawn becomes rubbery. So just lightly fry.

Now saute onion, garlic and ginger paste. Then add tomato, green chilli, coconut, cardamom, cinnamon and cloves paste. Add all the dry spices. Saute till oil leaves the sides.

Add thick coconut milk and water and cook on simmer for 5 minutes. Add tamarind paste and chopped cilantro or coriander leaves. Cook for 2 minutes again. Your delicious flavorful coconut prawn curry is ready. Cover and give a standing time for 4-5 minutes and serve with any rice dishes or flatbread.

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Ingredients for Coconut Prawn Curry Indian Recipe

1. Prawn – 200 gram
2. Onion – 1 small
3. Garlic – 5-6 cloves
4. Ginger – 1/2 inch piece
5. Coconut – 1/2 cup, grated
6. Tomato – 1
7. Green chilli – 2 + 2-3 slit green chili
8. Green cardamom – 2
9. Cloves – 2
10. Cinnamon – 1/2 inch piece
11. Cumin powder – 1 teaspoon
12. Coriander powder – 1 teaspoon
13. Turmeric powder – 1/2 teaspoon
14. Kashmiri red chilli powder – 1/2 teaspoon
15. Tamarind paste – 1 tablespoon
16. Coconut milk – 1 cup (thick)
17. Water – 1 cup
18. Salt to taste
19. Oil – 3 tablespoon
20. Cilantro or coriander leaves – 2 tablespoons, chopped

To Marinate Prawn

1. Salt – 1/4 teaspoon
2. Turmeric powder – 1/4 teaspoon
3. Lemon juice – 1 teaspoon

Coconut Prawns Recipe Simple Method

1. Marinate cleaned and washed prawns with salt, turmeric powder and lemon juice. Keep aside for 10-15 minutes. I have used frozen prawns. If you are using fresh prawns clean the prawn properly. Read the method above.
2. Grind onion, garlic and ginger into a smooth paste.
3. Grind green cardamom, cloves, cinnamon, tomato, green chilli and grated coconut. Make a smooth paste.
4. Heat oil in a pan or wok. Fry marinated prawn for 1 minute, flip and fry another side for a minute or till the prawn slightly changes its colour. Don’t overcook. Transfer the fried prawn to a plate.
5. In the same oil add onion garlic and ginger paste. Saute till oil leaves the sides.
6. Now add the ground tomato mixture. Add all the dry spices. Saute till oil separates.
7. Add coconut milk and water. Mix well. Add salt to taste. Mix and let it boil.
8. Add 2-3 slit green chili and fried prawns. Cover and cook on low flame for 5 minutes.
9. After 5 minutes add coriander leaves and tamarind paste. Mix well. Cover and cook for 2 minutes again.
10. Stir and switch off the stove. Cover and keep aside for 4-5 minutes. Your delicious flavorful coconut prawn curry is ready to serve. Garnish with cilantro or coriander leaves. Serve hot with steamed rice, pulao, jeera rice, roti, paratha or any bread.

Notes for Coconut Curry Prawns Recipe

1. You can make this curry with any vegetable instead of prawns.
2. Any other fish or eggs can be cooked in this curry.

FAQs of Prawn Curry with Coconut Milk