Prawns Curry in Coconut Milk
Recipe type: Main
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 150 gms fresh prawns
  • 2 tbsp coconut oil
  • ½ fresh grated coconut Or 2 cups milk
  • 1 chopped tomato
  • 7 to 8 small red onion Or sambar onion
  • 2 inch ginger julienne
  • 3 to 4 green chilies slit in between
  • 20 curry leaves
  • 1 t/s fenugreek seeds
  • 1 tbsp turmeric
  • 1 t/s asofoetida (hing)
  • 1 t/s black pepper powder
  • 1 tbsp coriander seed powder (dhaniya)
  • 1 tbsp fennel seed powder (saunf)
  • 1 tbsp mustard seeds
  • 2 to 3 red kashmiri chilies
  • salt as per taste
How to make the recipe?
  1. Firstly grind the fresh grated coconut and extract thick and thin coconut milk as described above.
  2. Clean prawns and keep aside. Chop onion, ginger, tomatoes, chilies and keep aside.
  3. Take a vessel add oil. Keep heat on low mode. Once oil is hot saute mustard seeds, fenugreek seeds, kashmiri chilies for a minute.
  4. Now add small onion, green chilies and asofoetida. Saute for a minute.
  5. Add ginger juliennes and saute for another minute.
  6. It's time to add all spices (turmeric, coriander seed powder, fennel seed powder, cumin seed powder and black pepper powder). Stir all nicely.
  7. Now leave some space for prawns. Add prawns in empty space and saute for 3 to 4 mins. Once they are slightly brown.
  8. Mix prawns into the masala. Add chopped tomatoes
  9. Cover with a lid for 2 mins.
  10. Pour the thin coconut milk first. Stir all nicely. Allow to cook until it starts bubbling.
  11. Finally add thick coconut milk along with salt for seasoning.
  12. Let this cook for another 2 to 3 mins more on medium heat.
  13. Your Prawns Curry in Coconut Milk is ready. Serve hot with pav Or steamed rice. Don't forget to garnish with coriander leaves.
Nutrition Information
Serving size: 4 people
Recipe by Flavors of Mumbai at