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
- Indian Prawn Curry | Video
- Prawn Biryani | Shrimp Biryani | Video
- Kerala Prawns Fry
- Kerala Prawn Roast ( Chemmen Roast)
- Prawn Mango Curry | Chemmeen Manga Curry
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
- 250 g 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
Serving: 1g | Calories: 320kcal | Carbohydrates: 21g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 176mg | Sodium: 180mg | Fiber: 4g | Sugar: 11g
Spring Tomorrow says
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
You could use store bought coconut in the recipe. However, freshly grated coconut gives better taste.
Spring Tomorrow says
I guess so too, will do that for max. flavour. Thanks for sharing!
stephysweetbakes says
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http://stephysweetbakes.com/2015/05/07/the-sunshine-award/
Nish Kitchen says
Thanks Stephy..
Mariposaoro says
Oooh.... 'Foodgasm' time!!
Jenny says
Can I substitute the coccum? Don’t think they’ll sell it in sainsburys!
Rose Mary George says
Coccum is only available from Indian grocery stores. However, you can substitute it with tamarind paste. 🙂
Sherelyn says
How much Tamarind Paste please?
Thanks
Rose Mary George says
With tamarind paste, the flavor may vary between brands. So, start with 1 tablespoon and then add more if needed. 🙂
Teri says
Absolutely delicious! Exactly what I was hoping for!