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Ingredients
- 250 gms prawns peeled and deveined
- ¾ cup grated coconut
- 2 inch ginger
- 5-6 garlic cloves
- 2 tbsp oil
- ½ tsp Mustard Seeds
- ¼ tsp Fenugreek Seeds
- ½ cup onion finely chopped
- ¼ tsp turmeric
- 2 tsp coriander powder
- ½ tsp chilli powder
- 1 small tomato diced
- 1 Kokum
- 1 sprig of curry leaves
- salt as needed
Ingredients
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Instructions
- Grind grated coconut, ginger, garlic with a little bit of water into a smooth, fine paste and set aside. In a deep pan, heat oil and splutter mustard seeds and fenugreek seeds. Add onion and sauté for about 2-3 minutes until browned. Then add curry leaves, lower the flame and add turmeric, coriander and chilli powder.
- Fry for a minute and add the tomatoes. Sauté until the tomatoes become slightly mushy and add the curry paste. Continue to fry for another 2 minutes and then pour water as needed to make a thick gravy. Turn the flame to medium-high and boil. Add salt as per taste and simmer for about 2-3 minutes.
- Once the oil separates, add kokum, prawns and some curry leaves. Mix well and bring to a boil, then lower the flame, cover the pan and cook for more 4-5 minutes until prawns become opaque.
- Garnish with chopped coriander and serve with hot rice or roti.
Recipe Notes
Recipe Tips
You can also use coconut milk or cream instead of grated coconut.
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We like our prawn coconut curry with the flavours of Kerala. How do you make prawn coconut curry at home? We’re intrigued to know! Share your version of the recipe with us.
Frequently Asked Questions
Can I use tamarind instead of kokum?
Yes. You can use tamarind concentrate or tamarind paste instead of kokum. Soak a small ball of tamarind in the water and then add to the curry.
How can I make the curry spicier?
You can blend 1-2 green chillies along with coconut to make the curry spicier.