Green Prawn Curry Recipe, How to make Green Prawn Curry Recipe
Recipe type: Main, Seafood
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Easy Green Prawns Curry recipe made with step-wise instructions.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For marination:
  • 1 lime juice
  • 400 gms fresh prawns cleaned, de-veined
  • 1 tsp turmeric powder
  • salt as per taste
For the green paste:
  • 1 cup grated or sliced coconut
  • 1 cup coriander leaves
  • 9-10 garlic cloves
  • 1 tsp cumin seed
  • ½ tsp turmeric powder
  • a pinch of fenugreek seed (methi dana)
  • ½ onion sliced
  • 1 inch ginger chopped
  • 4-5 green chilies
  • 1.5 tbsp coriander seed
  • 1 small ball of tamarind without seed
  • ½ cup water
For the curry:
  • 2 tbsp oil
  • ½ onion chopped finely
  • 1 big sized potato peeled and chopped
  • 8-10 curry leaves
  • 1 tomato chopped into chunks
  • 2 drumsticks chopped lenghtwise
  • 2 cups water or as required
  • salt as per taste
  • some coriander leaves for garnish
How to make the recipe?
  1. Marinate prawns with lime juice, salt and turmeric powder. Place aside for 10-15 mins.
  2. Meanwhile grind all the ingredients for the green paste with water until smooth.
  3. The paste would look like this.
  4. Keep all the ingredients handy for the curry.
  5. Peel the potato skin and chop them into cubes.
  6. Heat oil in a pan and saute chopped onion.
  7. Saute until onion are light brown.
  8. Add the marinated prawns and saute for 2 mins.
  9. Now add the cubed potatoes.
  10. Also add curry leaves. Mix all well.
  11. Put the chunk of tomatoes.
  12. Stir and cook for 2-3 mins.
  13. Add the grounded green paste.
  14. Stir nicely.
  15. Simmer for 1-2 mins.
  16. Now add water accordingly with salt as per taste.
  17. Cook for 4- 5 mins more.
  18. Finally add the drumsticks and salt.
  19. Semi - cover and cook for 3-4 mins more or until potatoes are soft and tender.
  20. Serve your green prawns curry recipe hot with steamed rice or buns.
1. Add water as per consistency required.
2. Alter spices and adjust as per your taste and preference.
3. If fresh coconut isn't available then add desiccated coconut but the taste and texture would differ.
4. Also if tamarind pulp isn't available then soak tamarind in hot water and squeeze the juice with your hand. Alternatively you could use kokam or raw mango seed for adding some tang to your curry.
Recipe by Flavors of Mumbai at