Prawns Curry

The recipe for Prawns Coconut Curry features tiger prawns cooked in a flavorful coconut milk curry, creating a delightful dish best savored with steaming hot rice. This delicious seafood preparation is both easy to make and perfect for enjoying on cloudy days.

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Prep Time 5

Cook Time 25

Total Time 30

Course Side Dish

Cuisine Indian

Servings

Calories 285 kcal

Ingredients

250 gms Cleaned prawns
2 medium Onion (finely sliced)
1/2 - 3/4 tbsp Finely chopped Ginger & Garlic (each)
1 medium Tomato (sliced)
1 tbsp Thick Tamarind Pulp
1 - 1.5 cups thick coconut milk
Curry leaves
Oil
Salt

To grind:

2 tsp Chili powder
1/2 tsp Pepper powder
1/4 tsp Jeera
1/4 tsp Turmeric powder

Instructions

Grind together the ingredients listed under 'to grind' to a fine paste using 1/2 tbsp water.
Heat oil in a pan and add finely sliced onions, chopped ginger & garlic. Cook it till the onions become soft. Add the ground paste to this and fry for a few minutes, till the oil starts appearing. Add the sliced tomatoes & tamarind pulp to this and cook for 2-3 minutes. Add coconut milk & salt to this. Let it boil. Add cleaned prawns, & curry leaves. Cook till the prawns are done and the gravy is thick.
Serve hot with rice.

Notes

I used coconut oil for this recipe. You can adjust the qty of tamarind pulp to suit your taste. Adding 1 cup of thick coconut milk gives you a thick gravy. If you're like us and need liters of gravy, I suggest you add at least 1 1/4 cups of coconut milk. In Camelia Punjabi's recipe, there is a final tempering with pearl onions & curry leaves. I haven't done it, but I think it adds a special touch. Please keep in mind that it takes some time for the flavor to set in, so make provisions accordingly.

Nutrition

Calories: 285kcalCarbohydrates: 11gProtein: 27gFat: 13gSaturated Fat: 2gCholesterol: 315mgSodium: 1075mgPotassium: 321mgFiber: 3gSugar: 4gVitamin A: 455IUVitamin C: 46.7mgCalcium: 221mgIron: 4mg

Keyword Prawns Curry