Juicy prawns simmered in a creamy, fragrant coconut milk gravy, spiced with classic South Indian flavors. A comforting and quick curry that's perfect with steamed rice or appams.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
367cal
29gprotein
14gcarbs
23g
Ingredients
500 g prawns (large, shelled and deveined)
2 tbsp coconut oil
1 pcs onion (large, finely chopped)
1 tbsp ginger garlic paste
2 pcs green chilli (slit lengthwise)
2 pcs tomatoes (medium, finely chopped)
0.5 tsp turmeric powder
1 tsp kashmiri red chilli powder (for color and mild heat)
Lacy, paper-thin rice flour crepes from the Konkan coast of Maharashtra. This instant, no-fermentation recipe is perfect for a quick breakfast or light meal, best enjoyed with fresh coconut chutney.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
About Coconut Prawn Curry, Ghavane and Coconut Chutney
Aromatic, protein-packed Prawns Curry with soft Ghavane – a soul-satisfying meal that melts in your mouth!
This maharashtrian dish is perfect for dinner. With 801.5 calories and 36.4g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup
thin coconut milk
(second extract or diluted canned milk)
1 cup thick coconut milk (first extract or canned full-fat milk)
1 tsp tamarind paste (or 2-3 pieces of kokum)
1 tsp mustard seeds
10 pcs curry leaves (from one sprig)
1.25 tsp salt
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the prawns: In a mixing bowl, combine the prawns with 1/4 tsp of turmeric powder, 1/2 tsp of red chili powder, and 1/2 tsp of salt. Toss well to coat the prawns evenly. Set aside to marinate for at least 15 minutes.
2
Sauté aromatics and build the masala base: Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and finely chopped onions. Sauté for 4-5 minutes until the onions become soft and translucent. Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until fragrant. Add the chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy.
3
Cook the spices and create the gravy: Add the remaining turmeric powder, red chili powder, and coriander powder to the pan. Stir and cook for 1-2 minutes until the raw smell of the spices disappears. Pour in the thin coconut milk, tamarind paste, and the remaining salt. Mix well. Bring the gravy to a gentle simmer and let it cook for 3-4 minutes to allow the flavors to combine.
4
Cook the prawns and finish the curry: Gently add the marinated prawns to the simmering gravy. Cook for 5-7 minutes, stirring occasionally, until the prawns turn pink and are just cooked through. Do not overcook. Reduce the heat to low and stir in the thick coconut milk. Warm the curry gently for 1-2 minutes. Make sure it does not come to a rolling boil to prevent curdling.
5
Garnish and serve the curry: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Coconut Prawn Curry hot with steamed rice, appam, or idiyappam.
272cal
4gprotein
45gcarbs
8gfat
Ingredients
1.5 cup rice flour (fine variety)
3 cup water (adjust as needed for a very thin consistency)
0.75 tsp salt
2 tbsp oil (for cooking the ghavane)
Instructions
1
Prepare the batter
In a mixing bowl, combine the rice flour and salt.
Gradually pour in the water while whisking continuously to prevent lumps.
Continue adding water until you have a very thin, watery batter, similar in consistency to buttermilk. The batter should have no lumps.
Let the batter rest for 5-10 minutes.
2
Heat the tawa
Place a cast-iron or non-stick tawa (griddle) over medium-high heat.
Let it get properly hot. To check, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Grease the hot tawa lightly with a few drops of oil using a paper towel or half an onion.
3
Pour and cook the ghavane
Stir the batter very well from the bottom, as the flour settles quickly.
Take a ladleful of batter (about 1/4 cup) and pour it from a height onto the hot tawa, starting from the outer edge and moving towards the center in a circular motion.
This technique will create a lacy, net-like pattern. Fill in any very large gaps with a little more batter.
Drizzle about 1/2 teaspoon of oil around the edges and on top of the ghavan.
Cook for 2-3 minutes on medium-high heat, or until the edges become golden brown and start to lift away from the tawa. There is no need to flip it.
4
Fold and serve
Once the ghavan is cooked and crisp at the edges, gently fold it in half or into a triangle.
Remove it from the tawa and serve immediately.
Repeat the process for the remaining batter, making sure to stir the batter and grease the tawa before making each ghavan.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
