Prawn Curry with Coconut Milk is one of those dishes that always brings smiles to the dinner table. The secret lies in the perfect balance of flavors – spicy green chilies, aromatic ginger-garlic, tangy tamarind, and smooth coconut milk. I learned this recipe from my grandmother, and it’s become my go-to comfort food on busy weeknights.
About the Recipe
This curry strikes the perfect balance between easy cooking and impressive results. The prawns stay tender while soaking up all the wonderful flavors from the spices and coconut milk. It’s a great recipe for both beginners and experienced cooks. The ingredients are easy to find, and the cooking process is straightforward.
Why You’ll Love This Recipe
You’ll love how quickly this curry comes together – perfect for busy evenings when you want something special but don’t have hours to spend in the kitchen. The sauce is rich and creamy without being heavy, and the prawns turn out perfectly cooked every time. The combination of coconut milk and tamarind creates a unique flavor that’s both comforting and exciting.
Prawn Curry with Coconut Milk
Cooking Tips
– Don’t overcook the prawns – they only need a few minutes
– Adjust the number of green chilies based on your spice preference
– Use fresh coconut milk if possible, but canned works well too
– Make sure to cook the masala paste properly until the raw smell disappears
– Let the curry rest for 5 minutes after cooking to allow flavors to blend
Serving and Storing Suggestions
Serves 4-6 people. Total preparation time: 30 minutes. Serve hot with rice or idiappam. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to prevent the coconut milk from splitting.
Similar Recipes
- Kerala Fish Curry
- Goan Prawn Curry
- Coconut Fish Curry
Nutrient Benefits
Prawns are packed with protein and omega-3 fatty acids. Coconut milk provides healthy fats, while ginger and garlic offer immune-boosting properties. The spices used in this curry have anti-inflammatory benefits and aid digestion.
Prawn Curry with Coconut Milk
Ingredients
- 500 gms Prawns (shelled, heads removed and deveined)- 500 gms
- 2 tbsp Oil
- 2 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 2 Onion (sliced)
- 6 to 8 Green Chillies (slit)
- 15 cloves Garlic (chopped)
- 3 inch Ginger (sliced)
- 3/4 cup Tamarind Extract
- 1 tsp Salt (or as per taste)
- 1 1/2 cups Thick Coconut Milk
For Masala Paste:
- 4 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 2 tbsp Water
Instructions
- Mix the ingredients for masala paste in a small bowl and keep aside.
- Wash the prawns and keep aside.
- Heat oil in a pan and fry the mustard seeds till it starts to splutter.
- Add fenugreek seeds, onions, green chillies, garlic and ginger.
- Fry till onions turn transparent.
- Add the masala paste and cook for 3 to 4 minutes.
- Add the tamarind extract and salt.
- Mix well and bring to a boil.
- Add the prawns and cook till prawns are half cooked.
- Add the coconut milk and mix well.
- Bring to a boil and remove from heat.
- Transfer to a serving dish.
- Serve hot with idiappam or rice.
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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 flavor, but frozen ones work well too.
How spicy is this curry?
The spice level is moderate but easily adjustable. Reduce or increase the number of green chilies to suit your taste.
Can I make this curry ahead of time?
I recommend cooking it fresh, but you can prepare the masala paste ahead. If storing, reheat gently to prevent the coconut milk from separating.
