Prawn Pappas brings the taste of coastal India right to your kitchen. The magic happens when plump prawns meet a velvety coconut sauce, seasoned with everyday Indian spices. I learned this recipe from my grandmother, and it’s become my go-to dish when I want something that feels both comforting and fancy. The rich gravy is perfect for soaking up with rice or bread.
About the Recipe
This recipe takes basic ingredients and turns them into something special. The combination of coconut milk, fresh prawns, and spices creates layers of flavor that taste like they took hours to develop. Don’t worry if you’re new to Indian cooking – the steps are straightforward, and the results are amazing.
Why You’ll Love This Recipe
You’ll love how the prawns stay tender while soaking up all the flavors from the spices. The gravy is rich but not heavy, with just the right balance of heat from green chilies and warmth from spices. Best of all, it comes together in under an hour, making it perfect for both busy weeknights and special occasions.
Prawn Pappas
Cooking Tips
– Don’t overcook the prawns – they only need a few minutes
– Use fresh curry leaves if possible – they make a big difference
– Let the onions turn golden for better flavor
– Add the thick coconut milk at the end to prevent curdling
– Taste and adjust salt after adding coconut milk
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with steamed rice or naan bread. Leftovers keep well in the fridge for 2 days – reheat gently to prevent the coconut milk from splitting.
Similar Recipes
- Kerala Fish Curry
- Goan Prawn Curry
- Coconut Fish Molee
Nutrient Benefits
Prawns are packed with protein and omega-3 fatty acids. Coconut milk offers healthy fats, while spices like turmeric and black pepper have anti-inflammatory properties. Garlic and ginger add both flavor and immune-boosting benefits.
Prawn Pappas
Ingredients
- 1/2 kg Prawns
- 1 cup Water
- Salt to taste
- 1 tbsp Coriander Powder
- 1/2 tsp Chilli Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Pepper Powder
- 4 Button Onions
- 1/4 cup Refined Vegetable Oil
- 1 tsp Mustard Seeds
- 1/8 tsp Fenugreek Seeds
- 1 cup Onion (sliced)
- 1 tsp Ginger (julienned)
- 12 Garlic Cloves
- 3 Green Chillies (half slit)
- Curry Leaves
- 4 pieces Cocum (washed and soaked in water)
- 2 cups Thin Coconut Milk
- 1/2 cup Thick Coconut Milk
Instructions
- Wash the prawns well.
- Shell and devein.
- Parboil the prawns in salt and water till dry and keep aside.
- Grind coriander powder, chilli powder, turmeric powder, pepper powder and keep aside.
- Heat oil in a pan.
- Splutter mustard seeds.
- Add fenugreek seeds, onion, ginger, garlic, green chillies and curry leaves. Fry till the onions turn golden in colour.
- Add the masala paste and fry over low heat till an aroma rises.
- Add cocum and fry again.
- Add thin coconut milk and bring to a simmering point.
- Ladle in the cooked prawns.
- Add salt to taste.
- Cook over low heat till the gravy thickens.
- Add thick coconut milk.
- Cook for a few minutes and remove from heat.
- Serve hot.
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Frequently Asked Questions
Can I use frozen prawns?
Yes. Just thaw them completely and pat dry before cooking. Fresh prawns give the best results, but frozen ones work well too.
How spicy is this dish?
The heat level is moderate. You can adjust it by changing the amount of green chilies and red chili powder.
Can I make this ahead?
Cook it just before serving for the best taste. If needed, prepare up to 4 hours ahead and reheat gently.
