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Kerala Prawn Coconut Curry

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Prawn Coconut Curry

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 !!

 

Prawn Coconut Curry

More Prawn Recipes

Prawn Coconut Curry

Yield: 2-3

Kerala Prawn Coconut Curry

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

Instructions

  1. Place grated coconut, ginger, garlic and a little water in the bowl of a food processor. Process until smooth. Set aside.
  2. 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.
  3. 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

3

Serving Size

1
Amount Per Serving Calories 320Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 176mgSodium 180mgCarbohydrates 21gFiber 4gSugar 11gProtein 21g
© Nish Kitchen
Cuisine: Indian, Kerala / Category: Curry Recipes

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