Konkani Masala Prawns is a beloved dish from India’s western coast. I first tried this recipe at my friend’s home in Mangalore, and I was blown away by how the fresh coconut and spices created such deep flavors. It’s the kind of dish that makes you want to grab some naan and wipe your plate clean. The best part? You don’t need any fancy equipment or hard-to-find ingredients.
About the Recipe
This prawn dish stands out because of its perfect balance of spices and coconut. The masala is made from scratch, giving you control over the heat and flavors. The kokum adds a lovely tanginess, while jaggery brings a subtle sweetness. It’s an excellent choice for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
You’ll love how quickly this dish comes together – it’s perfect for busy days when you want something tasty but don’t have hours to spend in the kitchen. The prawns stay juicy and tender, while the masala creates a thick, flavorful coating. It’s also very flexible – you can adjust the spice levels to your taste, and the recipe works great with frozen prawns too.
Konkani Masala Prawns
Cooking Tips
– Don’t overcook the prawns – they’re done when they turn pink and curl into a loose ‘C’ shape
– Pat the prawns dry before cooking for better masala coating
– Toast the spices lightly before grinding for more flavor
– If kokum isn’t available, use tamarind as a substitute
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30 minutes. Serve hot with steamed rice or Indian bread. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to prevent the prawns from becoming tough.
Similar Recipes
- Goan Prawn Curry
- Mangalorean Fish Curry
- Kerala Style Prawns Roast
Nutrient Benefits
Prawns are packed with protein and omega-3 fatty acids. The spices like turmeric and ginger offer anti-inflammatory benefits. Coconut provides healthy fats, while fresh coriander adds vitamin C and antioxidants. This dish is naturally gluten-free and low in carbohydrates.
Konkani Masala Prawns
Ingredients
- 500 gms Prawns (shelled, tails intact, deveined, washed, drained)
- 1 tsp Oil
- 2 tbsp Onions (chopped or julienned)
- 1 to 2 tsp Kokum Extract
- Jaggery (little, grated)
- 1/4 tsp Salt - 1/4 tsp
- 2 tsp Lime Juice - 2 tsp
- 2 tsp Coriander Leaves - 2 tsp
For the masala:
- 1/2 cup Coconut (grated)
- 2 Green Chillies
- 1 tsp Oil
- 1/2 inch Ginger
- 1/4 inch Cinnamon (stick)
- 1/2 tsp Coriander Seeds
- 1/4 tsp Peppercorns
- 1/4 tsp Turmeric Powder
- 1/3 tsp Red Chilli Powder
- 2 to 3 tsp Coriander Leaves
- 1/4 tsp Salt
Instructions
- Heat oil for the masala in a pan.
- Add all the masala ingredients and fry for 2 minutes.
- Remove and grind to a coarse paste. Keep aside.
- Heat 1 tsp oil in the same pan.
- Saute the onions for a minute.
- Add the ground masala, kokum extract and jaggery.
- Mix well and add a little water.
- Now add the prawns.
- Add salt and mix well until the prawns are evenly coated with the masala.
- Cover and cook for 3 to 4 minutes or until the prawns are opaque and firm.
- Add the lime juice and garnish with coriander leaves.
- Serve hot with roti, naan or rice.
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Frequently Asked Questions
Can I use frozen prawns for this recipe?
Yes. Just thaw them completely and pat dry before cooking. Make sure they’re deveined and cleaned properly.
How spicy is this dish?
The heat level is moderate but easily adjustable. Reduce or increase the number of green chilies and red chili powder to suit your taste.
Can I make the masala paste ahead of time?
The freshly ground masala paste can be stored in an airtight container in the fridge for up to 3 days. Just bring it to room temperature before using.
