Prawns Curry South Indian Style, Prawns Curry with Coconut Recipe

Another version of  Prawns Curry South Indian Style. This Prawns Curry South Indian Style tastes awesome and the taste will linger in your memories forever once you taste them. Prawns Curry South Indian Style has loads of coconut and Indian spices which gives an awesome taste to this curry. It’s a must try so do try Prawns Curry South Indian Style.

Prawns are my favorite since childhood. I have eaten more than 100 version of prawns thanks to my mom. Coastal food have big fan following. Prawns is one of the most tempting coastal food across the world. You could use lobsters, prawns, shrimps for this Prawns Curry South Indian Style. Any size of prawns is good however medium sized prawns goes well with this kind of curry.

The main flavor of south Indian food are mustard seed, red chilies, curry leaves and coconut. Coconut is found in abundance in south Indian region. So coconut is used in almost all of their dishes. Coconut is a part of their life. Lucky are people from south who are blessed with coconuts. I am in love with coconut water and coconut milk. Its yummy + great for health.

Prawns Curry South Indian Style

Anyways coming back to our Prawns Curry South Indian Style. Prawns gives a unique flavor to food. My mom had bought fresh prawns so we came up with Prawns Curry South Indian Style. As usually we make prawns in Goan style so we decided to make in South Indian style. To be honest the aroma of this curry will give you hunger cravings. This Prawns Curry South Indian Style tastes heavenly with steamed rice. I am sure you gonna love them!

Let’s make step by step South Indian Style Prawns Curry:

1. Wash the prawns and remove the spine of prawns with the help of knife. Sprinkle some salt on the cleaned prawns and keep them aside.

Prawns Curry South Indian Style

2. Take a pan and roast pepper corn, coriander seeds, kashmiri chilies,cumin seeds on low flame for 3 to 4 mins.

Prawns Curry South Indian Style

3. Combine the roasted spice along with one chopped onion, garlic cloves, fresh grated coconut. Grind them into a processor until thick paste is formed. Don’t add water.

Prawns Curry South Indian Style

4. Chop tomatoes, onion and coriander leaves.

Prawns Curry South Indian Style

5. Take a big wok or vessel add oil. Keep the gas flame on medium mode. Once oil is hot add mustard seeds.

Prawns Curry South Indian Style

6. Once they crackling add chopped onion, 10 to 12 curry leaves. Saute them for about 3 to 4 mins on low flame until onion color changes to soft brown.

Prawns Curry South Indian Style

7. Now add prawns to it. Let this  cook for 2 mins.

Prawns Curry South Indian Style

8. Add ginger-garlic paste along with our thick coconut masala. Stir all of them for a minute. It’s time to add tomatoes with few coriander leaves.

Prawns Curry South Indian Style

9. Add little water if required. Ideally this curry is thick and not thin. So make it as per the consistency required. For seasoning add salt to it. Sprinkle the rest of curry leaves in the curry now. Cook the curry for about 10 mins Or until prawns cook.

Prawns Curry South Indian Style

10. Your Prawns Curry South Indian Style is ready. Serve hot with steamed rice or pav. Garnish the curry with few coriander and curry leaves.

Prawns Curry South Indian Style

If you are fond of fish then do check Goan prawns curry, dry shrimp curry, clams dry recipe, mandeli fish fry, goan fish curry, goan prawn curry, mince potato chops, goan shark fry, green crab curry and goan piri piri sauce.

Prawns Curry South Indian Style recipe below:

Prawns Curry South Indian Style
 
Prep time
Cook time
Total time
 
Prawns Curry South Indian Style has loads of coconut and Indian spices which gives an awesome taste to this curry.
Maria@flavorsofmumbai.com:
Recipe type: Main, Seafood
Cuisine: Indian, South Indian
Serves: 6
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 30 Medium Sized Prawns
  • 25 Pepper corn
  • 1 tbsp Cumin seeds
  • 2 tbsp Coriander seeds
  • ½ Fresh Coconut Grated
  • 10 to 12 Garlic cloves
  • 5 Kashmiri Red Chilies
  • 2 Onion (1 onion for paste the other onion for tadka)
  • 1 Tomato
  • Few Coriander leaves
  • 25 to 30 Curry leaves
  • 2 tbsp Mustard Seeds
  • 4 tbsp Oil
  • 1 tbsp Ginger Garlic Paste
  • Salt as per taste
Instructions
  1. Medium Sized Prawns
  2. Pepper corn
  3. tbsp Cumin seeds
  4. tbsp Coriander seeds
  5. /2 Fresh Coconut Grated
  6. to 12 Garlic cloves
  7. Kashmiri Red Chilies
  8. Onion (1 onion for paste the other onion for tadka)
  9. Tomato
  10. Few Coriander leaves
  11. to 30 Curry leaves
  12. tbsp Mustard Seeds
  13. tbsp Oil
  14. tbsp Ginger Garlic Paste
  15. Salt as per taste
Notes
1. Adding curry leaves later in the curry gives a great flavor to this curry.
2. You could make similar curry with meat, chicken or any other fish.
3. Always remove the black thread from the spine of prawns. Otherwise it will give you digestion problems.
Nutrition Information
Serving size: 6 to 7 people


Comments

  1. Anusha says

    I made this twice now with no coconut and I didn’t grind the ingredients either. The curry was simply awesome!! Thanks for posting this great recipe.

    • says

      Thankyou Anusha for trying the recipe and you have zapped me by making a different version of the curry yet tasting good. Thanks and you are welcome.

  2. logan says

    Hi Maria,
    Recipe with pictures is excellent. Thanks for sharing your knowledge and thoughts. I am a vegetarian but will use your recipe to make a vegetarian dish. Again thanks. Logan

  3. Chandrakala says

    I would like to try it tonight. When you say 1/2 coconut, do you mean 1/2 of a whole coconut? Can grated coconut be used instead and how much?

  4. sangeetha says

    Dear Maria today only i got this site…..actually i was searching for a good prawns curry and i made it today itself for lunch…..it was really tasty and the flavour of peppercorns comes out well….how can we know the prawns are well cooked? pls reply ..

    • says

      Sangeetha thanks for coming here I am happy you liked the prawns curry :)…. Prawns change color and become soft once cooked it cooks in 2 to 3 mins …. Hope this helps you.

  5. Gloria P. says

    Good recipe. I followed the recipe properly but mine turned out a little bitter. Perhaps I should add less mustard seeds next time? Thanks!

    • says

      Gloria use mustard seeds as per your preference also just crackle them if they burn it will leave a bitter taste ….. the secret is just crackle them don’t burn them..thanks for trying curry :)

  6. Amita says

    Hi Maria, I cooked it and it was good. But i have one question. You said to make the paste do not add water whereas yours looks as if you added water, it does not look dry. I just followed your recipe otherwise and it turned out to be good. I like all your recipes and am going to try one by one all of them! Thanks for your efforts!

    • maria says

      Amita I am glad you liked it. Also I have mentioned in my instructions that you can add a little water if you require. If you wish thinner consistency you could add little water. DO try them and lemme know how were they?

      Love,
      Maria

  7. Amita says

    Hi, Am going to make this one today but your list of ingredients shows ginger garlic paste whereas in the pictures we do not see ginger anywhere. Please let me know.
    Thanks

  8. sunita says

    i made this for lunch for my hubbys tiffin box minus the cocounut coz he doesnt like it and it was dam tasty i tell you very easy and qiuck to make and i really dont know what i wud have done if i had not found your site!!!!!!

    thanks take care

    • maria says

      Great Sunita :) you are becoming a great cook. If I wasn’t there Sunita you still would have been a great cook ;) ……. You take care too dear.

      Lot’s of Love,
      Maria

    • maria says

      Hi Rachel thanks I am glad you liked the prawns curry :) ….. yeah desiccated coconut also tastes nice! keep cooking have fun.

  9. rucha says

    the 2tbsp mustard seeds was too much for us… i think it should be perhaps two tea spoons instead….. mine turned out to be yellow curry… but it was really good except for the overdose of mustard seeds… definitely will try this recipe again with less mustard seeds…

  10. sean says

    This was fantastic. The curry is so delicious that I forgot abt the prawns far a minute:). Mine did not turn out red more of a yellow curry however I put 10 chillies 5 kashmiri and 5 spicy ones. No corriander seeds so put the powder instead. Was really good thanks!

    • maria says

      Hey Sean,

      You made a real spicy version of prawns curry. You are most welcome keep cooking :)

      Love,
      Maria

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