There’s something magical about traditional Kerala recipes, and this prawn curry with coconut is no exception. Moving to Kochi, weekends meant seafood feasts, learnt this prawn curry from a small eatery and this being the star dish. The blend of coconut, tangy tamarind, and aromatic spices is pure comfort on a plate.

This recipe is perfect for anyone who loves prawns and coconut combination. The coconut-based curry is creamy, the prawns are juicy, and the spices bring warmth to every bite. Plus, it’s a quick and simple dish for busy weekdays or special family weekend lunch.

Health Benefits
Prawns are rich in protein and omega-3 fatty acids, making them excellent for heart and brain health. Coconut provides healthy fats, aiding in energy production and improving digestion. Spices like turmeric and coriander have anti-inflammatory and antioxidant properties, making this dish both delicious and nutritious.

Let’s Talk About Ingredients

• Coconut: Freshly grated coconut forms the creamy base of this curry. You can use frozen or desiccated coconut as substitutes.
• Malabar Tamarind (Kudampuli): Adds a signature tanginess. If unavailable, replace it with tamarind pulp.
• Prawns: Fresh prawns work best, but frozen ones can be used after proper cleaning.

Detailed Recipe

Video Recipe

Instructions with photo guide

• Grind 1.5 cups grated coconut, 1 tbsp coriander powder, 1/2 tbsp chili powder, 1/2 tsp turmeric powder, and 1/2 tsp fennel seeds into a fine paste with a little water.

• In a mud pot, add 2 chopped tomatoes, 4 halved green chilies, 2 tbsp crushed ginger-garlic, and 1 sprig curry leaves. Add the coconut paste

• Add 1 tsp salt and 1 cup water.

• Mix well and cook on medium heat until it boils and the raw smell leaves.

• Add 200 gms cleaned prawns and mix.

• Add 2 pieces of Malabar tamarind and cook for 5 minutes.

• For tempering, heat 1 tsp coconut oil in a pan. Add 2 red chilies, 10 sliced small onions, 1 sprig curry leaves, and a pinch of salt.
• Fry until onions turn reddish.

• Add the tempering to the curry and mix well. Let the curry rest for a few hours for the flavors to set.

Expert Tips

• Use fresh coconut for an authentic taste.
• Let the curry rest for at least an hour or two before serving for enhanced flavor.
• Adjust chili powder based on your spice preference.

FAQs

1. Can I use frozen prawns?
   Yes, just thaw and clean them properly before cooking.
2. What can I substitute for Malabar tamarind?
   Tamarind pulp works as a good replacement.
3. How long can I store this curry?
   Refrigerate it for up to 2 days. Reheat gently before serving.

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