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Seafood curries are an integral part of coastal Indian cuisine, and this Coconut Prawn Curry showcases those flavors at their best. The base of the curry is made with coconut oil, onions, curry leaves, dry red chilies, and green chilies for authentic aroma and spice. Tamarind pulp adds a tangy depth, while coconut milk provides creaminess and balances the heat.
Prawns cook very quickly, so they are added towards the end to stay juicy and tender. The combination of ginger-garlic paste, coriander powder, turmeric, Kashmiri chili powder, and black pepper creates layers of flavor that are both robust and comforting.
This dish is perfect for a hearty weekday dinner or a festive weekend meal. Serve it with steamed rice for a traditional coastal touch, or with naan/parathas for a fusion twist.
Sauté Base:
Heat coconut oil in a heavy pan over medium-high heat. Add curry leaves and onions. Cook until onions turn translucent.
Add Chilies & Aromatics:
Add dry red chilies and green chilies. Fry for 1 minute. Stir in ginger-garlic paste and cook until raw smell disappears.
Cook Tomatoes:
Add tomatoes with ½ cup water. Cook for 2–3 minutes until tomatoes soften.
Add Spices:
Mix in coriander powder, turmeric, Kashmiri red chili powder, black pepper, and salt. Cook for 10–15 seconds.
Tangy Layer:
Add ½ cup water and tamarind paste. Stir and cook for 3–4 minutes.
Creamy Base:
Add coconut milk, bring to a gentle boil, then lower heat and simmer for 2–3 minutes.
Cook Prawns:
Add prawns and simmer for 4–5 minutes until just cooked through (do not overcook).
Finish:
Adjust salt. Garnish with fresh coriander. Serve hot with rice or naan.
Yes. Thaw completely, rinse, and pat dry before cooking.
Lemon juice can be used in a pinch, but tamarind gives authentic depth.
Yes. Increase the number of dry red chilies or add extra chili powder.
Yes. Firm white fish like seer fish, kingfish, or tilapia works well.
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