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Prep 10 minutes
Total 25 minutes

Prawn Coconut Curry

Coconut is used as the base of curries in various South Asian countries in the form of coconut milk/fresh coconut/desiccated coconut. Coconut milk is used mainly in Thai, Malaysian and Goan curries.

The prawn curry I have made is the Manglorean Konkani Prawn Ghashi (Ghashi means a thick coconut gravy) the way my Mother-in-law prepares it. It is a simple coconut-based curry which solely rests on the taste of the prawns and the coconut oil. The aroma of the coconut oil seeps through the kitchen whenever I make them. The Manglorean curry in itself is made in different ways. Some of them add coriander seeds to the coconut paste. Also use chopped onion and tomato base is prepared and then added to the coconut paste to make the gravy. This is an easy curry which can be prepared in no time. Enjoy it with steamed rice.

Serves
US|Metric
ingredients
  • Raw prawns: 300 – 500 gm (shelled and deveined)
  • Red chillies: 6-8
  • Tamarind: 2” piece
  • Hing/asafoetida: ¼ tsp
  • Coconut oil: 3 tbsp
  • Salt: 1 tsp
  • Water: 2 cups

Prawn Coconut Curry

Coconut is used as the base of curries in various South Asian countries in the form of coconut milk/fresh coconut/desiccated coconut. Coconut milk is used mainly in Thai, Malaysian and Goan curries.

The prawn curry I have made is the Manglorean Konkani Prawn Ghashi (Ghashi means a thick coconut gravy) the way my Mother-in-law prepares it. It is a simple coconut-based curry which solely rests on the taste of the prawns and the coconut oil. The aroma of the coconut oil seeps through the kitchen whenever I make them. The Manglorean curry in itself is made in different ways. Some of them add coriander seeds to the coconut paste. Also use chopped onion and tomato base is prepared and then added to the coconut paste to make the gravy. This is an easy curry which can be prepared in no time. Enjoy it with steamed rice.

Step 1:

Raw prawns (fresh/frozen) are deveined and cooked with a cup of water, salt (1/2 tsp) and hing in a stock pot. Switch off the flame once the prawns change colour (are orange-pink in colour).

Step 2:

1.  In a pan, add oil (1/2 tsp) and red chillies, toast them for a minute.

2.  In a blender, add the red chillies, coconut, salt (1/4 tsp) and tamarind and blend with little water to form a smooth paste.

Step 3:

Add the ground paste in a pan, add the cooked prawn water ( its full of prawn flavour) and bring to a boil. This will take about 5 minutes on a medium flame. Once the coconut paste is boiling, add the cooked prawns and coconut oil. Let it boil for just couple of minutes now (do not let the curry boil more, as the prawn will turn rubbery and smaller in size as well). The prawn curry is ready. You can have it with steamed rice/ dosa / appam / couscous/ rice noodles.

Do share your take on the curry and don’t forget to share your curry pictures.