Coconut Prawn Curry
Juicy prawns simmered in a gently spiced coconut gravy with onion, tomato, ginger, and curry leaves. This coastal Indian curry is rich without being heavy and tastes wonderful with steamed rice or neer dosa.
For 4 servings
- prep · ~5 min
Clean and season the prawns.
Rinse the prawns and pat them dry. Mix with turmeric powder and a small pinch of the salt, then set aside while you prepare the curry base.
TIPDo not leave prawns in salt for too long; a short rest is enough to season them without drawing out too much moisture. - mix · ~4 min
Grind the coconut paste.
1.Add grated coconut, cumin seeds, black pepper, and 1 cup water to a blender.2.Blend to a smooth paste.3.Set the coconut paste aside. - saute · ~10 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add curry leaves, chopped onion, ginger, and garlic.3.Cook until the onion turns soft and lightly golden, about 5 to 6 minutes.4.Add chopped tomato and cook until soft and pulpy, about 4 minutes.TIPCook the tomatoes down well so the gravy tastes rounded and not raw. - saute · ~1 min
Add the spices.
Stir in red chili powder, coriander powder, and the remaining salt. Cook for 30 seconds on low heat so the spices bloom without burning.
TIPIf the pan looks dry, splash in a little water before adding the spice powders. - simmer · ~5 min
Build the curry gravy.
1.Add the coconut paste to the pan and mix well.2.Pour in the remaining 1 cup water and stir until smooth.3.Add green chili and tamarind paste.4.Bring the curry to a gentle simmer. - simmer · ~5 min
Cook the prawns in the gravy.
Add the seasoned prawns to the simmering curry and cook for 4 to 5 minutes, just until they turn pink and curl. Do not overcook.
TIPPrawns cook very quickly; switch off the heat as soon as they are opaque and tender. - garnish
Garnish with coriander leaves.
- serve
Serve hot.
Serve the coconut prawn curry hot with steamed rice, appam, or neer dosa.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before marinating so they sear gently in the gravy instead of watering it down.
- 2Blend the coconut paste until very smooth; a coarse paste can make the curry feel grainy rather than silky.
- 3Let the onion and tomato base cook until the oil lightly separates for a fuller, sweeter curry flavour.
- 4Keep the curry at a gentle simmer after adding coconut; a hard boil can make the gravy split.
- 5Add the prawns only after the gravy is fully seasoned, because they need just a few minutes to cook through.
- 6Stop cooking as soon as the prawns turn opaque and loosely curl into a C-shape; tight curls mean they are overdone.
- 7This curry tastes even better after a 15-minute rest, which lets the tamarind, coconut, and spices settle together.
Adapt it for your goals.
Extra-spicy
Increase green chilies and red chili powder for a hotter curry that still keeps the coconut base creamy and balanced.
fishFish
Swap prawns for firm fish pieces and simmer briefly for a similar coastal-style curry with a softer, flaky texture.
low oilLow-oil
Reduce the oil slightly and cook the onion-tomato base with occasional splashes of water; useful if you want a lighter finish.
thicker gravyThicker-gravy
Use a little less water when blending and simmering if you want a richer curry to serve with neer dosa or appam.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns provide lean protein, making this curry satisfying while keeping the main ingredient light and quick-cooking.
Contains Beneficial Spices
Ginger, garlic, turmeric, cumin, and black pepper add aroma along with plant compounds commonly valued in home cooking.
Dairy-Free Creaminess
Fresh coconut gives the curry richness and body without cream, which suits those avoiding dairy.
Frequently asked questions
Yes. Thaw them fully, rinse if needed, and pat them dry well before marinating so the gravy does not turn watery.
