Coconut Milk Prawn Curry

This Coconut Milk Prawn Curry is a classic South Indian dish that is bursting with flavors of coconut, spices, and succulent prawns. It's a perfect dish to serve with steamed rice or naan.

Gluten Free Dairy Free Main Course South Indian Coconut Milk Prawn Curry
Coconut Milk Prawn Curry

Ingredients

  • 500g prawns, cleaned and deveined
  • 1 cup coconut milk
  • 2 onions, finely chopped
  • 3 tomatoes, pureed
  • 2 green chilies, slit
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • Curry leaves
  • 2 tbsp oil
  • Salt to taste

Instructions

  1. Heat oil in a pan and add mustard seeds and cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add ginger-garlic paste, green chilies, and curry leaves. Sauté for a minute.
  3. Now, add the tomato puree and cook until the oil separates from the masala.
  4. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  5. Pour in the coconut milk and bring the curry to a gentle simmer.
  6. Add the prawns and cook for 5-7 minutes or until they are cooked through.
  7. Garnish with fresh coriander leaves and serve hot with steamed rice or naan.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
10g
Protein
25g
Fat
20g

Supplies

Pan Spatula Knife Cutting Board

Tools

Stovetop

Serving suggestions

This Coconut Milk Prawn Curry pairs well with steamed rice, coconut rice, or naan.

Tips & tricks

For a richer flavor, you can use freshly squeezed coconut milk instead of canned coconut milk.

Cost

$15