Name: Kerala Prawn Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Indian, Kerala
Ingredients: 2 tablespoon oil; ½ teaspoon mustard seeds; ¼ teaspoon fenugreek seeds; ½ cup onion, finely chopped; ¼ teaspoon ground turmeric; 2 teaspoon ground coriander; ½ teaspoon chilly powder; 1 small tomato, diced; 1 coccum; 250g prawns, peeled and deveined; A sprig of curry leaves; Salt to taste; ¾ cup grated coconut; 2 inch piece fresh ginger; 5-6 garlic cloves

I remember enjoying a delicious pawn curry while visiting India a year ago. There was something very special about it that set it apart from the usual prawn curries I make. The secret ingredient behind this mouth watering curry is of course ground freshly grated coconut.

This week, instead of the regular prawn dishes I make, I decided to go for this delicious prawn curry. If you buy cleaned prawns, this recipe is easy to throw together. Grinding coconut, making the sauce of the curry really doesn’t take that long at all. Clearly, there aren’t any unexpected flavors in this recipe. This curry is a must make if you are a big fan of prawns.

Let's make this prawn curry !!

More Prawn Recipes

Yield: 2-3

Kerala Prawn Coconut Curry

Kerala style prawn coconut curry.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

To grind:

¾ cup grated coconut
2 inch piece fresh ginger
5-6 garlic cloves

To make the curry:

2 tablespoon oil
½ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
½ cup onion, finely chopped
¼ teaspoon ground turmeric
2 teaspoon ground coriander
½ teaspoon chilly powder
1 small tomato, diced
1 coccum
250g prawns, peeled and deveined
A sprig of curry leaves
Salt to taste

Instructions

Place grated coconut, ginger, garlic and a little water in the bowl of a food processor. Process until smooth. Set aside.
Heat oil in a large pan. Splutter mustard seeds and fenugreek seeds. Add onion, and sauté, stirring occasionally, for 2-3 minutes or until browned. Add curry leaves. Reduce heat to low. Add ground turmeric, ground coriander, and chilly powder. Fry for a minute. Add tomatoes, and saute until it starts to breaks down.
Tip in the ground coconut mixture. Fry for a further 2 minutes. Pour enough water to make a thick sauce. Increase heat to medium-high, and bring it to a boil. Add enough salt. Simmer for 2-3 minutes. When oil separates, mix in coccum. Mix in the prawns and few more curry leaves. Bring to a boil again, then reduce heat to a simmer. Cook, covered, for 4-5 minutes or until prawns are just opaque and cooked through. Serve hot rice or roti.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 320Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 176mgSodium 180mgCarbohydrates 21gFiber 4gSugar 11gProtein 21g

Comments

Spring Tomorrow says

May 06, 2015 at 1:36 pm

This looks good! Just wondering if I can use the grated coconut after squeezing coconut milk for this dish or store-bought unsweetened dessicated coconut?

- Nish Kitchen says
  
  May 06, 2015 at 4:37 pm
  
  You could use store bought coconut in the recipe. However, freshly grated coconut gives better taste.
  
  - Spring Tomorrow says
    
    May 06, 2015 at 4:43 pm
    
    I guess so too, will do that for max. flavour. Thanks for sharing!
    
stephysweetbakes says

May 08, 2015 at 12:07 am

Hello. I nominated you for The Sunshine Award, if you haven't already received one, I hope you participate.

http://stephysweetbakes.com/2015/05/07/the-sunshine-award/

- Nish Kitchen says
  
  May 08, 2015 at 11:56 pm
  
  Thanks Stephy..
  
Mariposaoro says

June 04, 2015 at 7:29 am

Oooh.... 'Foodgasm' time!!

Jenny says

June 28, 2022 at 5:11 am

Can I substitute the coccum? Don’t think they’ll sell it in sainsburys!

- Rose Mary George says
  
  June 30, 2022 at 10:26 am
  
  Coccum is only available from Indian grocery stores. However, you can substitute it with tamarind paste. 🙂
  
  - Sherelyn says
    
    March 19, 2023 at 8:24 am
    
    How much Tamarind Paste please?
    
    Thanks
    
    - Rose Mary George says
      
      March 21, 2023 at 9:54 am
      
      With tamarind paste, the flavor may vary between brands. So, start with 1 tablespoon and then add more if needed. 🙂