Coconut Prawn Curry
An authentic non-vegetarian recipe from Andaman And Nicobar Islands, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
500g Large prawns, cleaned and deveined
400ml Thick coconut milk
200g Onions, finely chopped
150g Tomatoes, chopped
15g Ginger paste
15g Garlic paste
4piece Green chillies, slit
40ml Coconut oil
4g Mustard seeds
12piece Curry leaves
3g Turmeric powder
6g Red chilli powder
8g Coriander powder
20ml Tamarind pulp
15g Fresh coriander leaves
8g Salt
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the prawns, remove shells (keeping tails on), and devein. Marinate with turmeric, a pinch of red chilli powder, and salt for 15 minutes.
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Heat coconut oil in a wide pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves and let them crisp for 20 seconds.
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Add finely chopped onions and sauté for 8–10 minutes until golden brown.
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Add ginger paste and garlic paste. Cook for 2–3 minutes until the raw smell disappears.
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Add chopped tomatoes and cook on medium heat until soft and the oil separates, about 5–6 minutes.
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Add red chilli powder and coriander powder. Stir well and cook for 2 minutes.
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Add tamarind pulp and stir to combine. Cook for 1 minute.
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Pour in half the coconut milk and bring to a gentle simmer. Add slit green chillies.
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Add the marinated prawns to the simmering curry. Cook on medium heat for 4–5 minutes until the prawns turn pink and are just cooked through.
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Pour in the remaining coconut milk, stir gently, and simmer on low heat for 2–3 minutes. Do not boil. Garnish with fresh coriander and serve with steamed rice or appam.
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Chef's Tips
The Andaman Islands have access to exceptionally fresh seafood — always use the freshest prawns available for the best flavour.
Coconut oil is the authentic cooking medium for this island curry and contributes significantly to its tropical character.
Add the coconut milk in two stages: the first addition cooks with the spices to develop flavour, while the second addition at the end keeps the curry creamy and fresh.
Tamarind provides the essential sourness that balances the richness of the coconut milk — don't skip it.
About This Dish
Coconut Prawn Curry is a traditional non-vegetarian dish from Andaman And Nicobar Islands, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The Andaman Islands have access to exceptionally fresh seafood — always use the freshest prawns available for the best flavour. - Coconut oil is the authentic cooking medium for this island curry and contributes significantly to its tropical character. - Add the coconut milk in two stages: the first addition cooks with the spices to develop flavour, while the second addition at the end keeps the curry creamy and fresh. - Tamarind provides the essential sourness that balances the richness of the coconut milk — don't skip it.
Category
Non-Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium