There’s something magical about traditional Kerala recipes, and this prawn curry with coconut is no exception. Moving to Kochi, weekends meant seafood feasts, learnt this prawn curry from a small eatery and this being the star dish. The blend of coconut, tangy tamarind, and aromatic spices is pure comfort on a plate.
This recipe is perfect for anyone who loves prawns and coconut combination. The coconut-based curry is creamy, the prawns are juicy, and the spices bring warmth to every bite. Plus, it’s a quick and simple dish for busy weekdays or special family weekend lunch.
Health Benefits
Prawns are rich in protein and omega-3 fatty acids, making them excellent for heart and brain health. Coconut provides healthy fats, aiding in energy production and improving digestion. Spices like turmeric and coriander have anti-inflammatory and antioxidant properties, making this dish both delicious and nutritious.
Let’s Talk About Ingredients
- Coconut: Freshly grated coconut forms the creamy base of this curry. You can use frozen or desiccated coconut as substitutes.
- Malabar Tamarind (Kudampuli): Adds a signature tanginess. If unavailable, replace it with tamarind pulp.
- Prawns: Fresh prawns work best, but frozen ones can be used after proper cleaning.
Detailed Recipe
Video Recipe
Instructions with photo guide
- Grind 1.5 cups grated coconut, 1 tbsp coriander powder, 1/2 tbsp chili powder, 1/2 tsp turmeric powder, and 1/2 tsp fennel seeds into a fine paste with a little water.
- In a mud pot, add 2 chopped tomatoes, 4 halved green chilies, 2 tbsp crushed ginger-garlic, and 1 sprig curry leaves. Add the coconut paste
- Add 1 tsp salt and 1 cup water.
- Mix well and cook on medium heat until it boils and the raw smell leaves.
- Add 200 gms cleaned prawns and mix.
- Add 2 pieces of Malabar tamarind and cook for 5 minutes.
- For tempering, heat 1 tsp coconut oil in a pan. Add 2 red chilies, 10 sliced small onions, 1 sprig curry leaves, and a pinch of salt.
- Fry until onions turn reddish.
- Add the tempering to the curry and mix well. Let the curry rest for a few hours for the flavors to set.
Expert Tips
- Use fresh coconut for an authentic taste.
- Let the curry rest for at least an hour or two before serving for enhanced flavor.
- Adjust chili powder based on your spice preference.
FAQs
- Can I use frozen prawns?
Yes, just thaw and clean them properly before cooking. - What can I substitute for Malabar tamarind?
Tamarind pulp works as a good replacement. - How long can I store this curry?
Refrigerate it for up to 2 days. Reheat gently before serving.
Recipe card
Prawn Curry with Coconut
Ingredients
- 1.5 cups grated coconut
- 1 tbsp coriander powder
- 1/2 tbsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp fennel seeds
- 2 chopped tomatoes
- 4 green chilies halved
- 2 tbsp crushed ginger-garlic
- 1 sprig curry leaves
- 1 tsp salt
- 1 cup water
- 200 gms cleaned prawns
- 2 pieces Malabar tamarind
For tempering:
- 1 tsp coconut oil
- 2 red chilies
- 10 small onions sliced
- 1 sprig curry leaves
- Pinch of salt
Instructions
- Grind coconut, coriander powder, chili powder, turmeric powder, and fennel seeds into a fine paste with little water.
- In a pot, add tomatoes, green chilies, crushed ginger-garlic, curry leaves, coconut paste, salt, and water. Mix and cook until the raw smell leaves.
- Add prawns and Malabar tamarind. Cook for 5 minutes.
- Heat coconut oil, fry red chilies, sliced onions, curry leaves, and salt until onions turn reddish. Add this tempering to the curry.
- Let the curry rest for a few hours for enhanced flavor. Serve with rice or roti.
