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Coconut Prawn Curry

Quiche 'n' Tell
A creamy, spicy seafood curry
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 4


  • 500 g medium sized prawns shelled and de-veined
  • 1/2 a fresh coconut grated
  • 4 shallots finely chopped
  • 2 big garlic cloves finely chopped
  • 1 inch piece of fresh ginger finely chopped
  • 1/2 tsp black peppercorns
  • 1/2 tsp turmeric powder
  • 11/2 tsp cayenne chilly powder
  • 1 tsp coriander powder
  • 2 green chillies slit and de-seeded
  • 2 pieces of kokum soaked  in a little water or 1/2 tbsp tamarind pulp
  • salt
  • 1 tbsp vegetable or coconut oil
  • 4-5 curry leaves
  • 1 tsp black mustard seeds


  • In a spice grinder, make a smooth paste with the fresh coconut,peppercorns, turmeric, coriander and chilly powders using a little water as required.
  • Heat oil in a pan till hot and throw in the mustard seed and curry leaves. Reduce the heat to low and add the shallots, garlic and ginger and sauté till translucent, for about a minute.
  • Now add the coconut paste and green chillies and fry for 2-3 minutes before adding a cup of water to get a thick gravy. Cover and simmer for 5 minutes on low heat.
  • Finally, add the prawns and salt and cook covered for no more than 10-12 minutes till the prawns are done but succulent. Serve with plain steamed rice.