South Indian Coconut and Prawn Curry
Transport your taste buds to the tropical coasts of South India with this creamy, aromatic, and flavorful Coconut and Prawn Curry! This dish is a perfect blend of succulent prawns, rich coconut milk, and a medley of spices that create a harmonious balance of heat and sweetness. Whether you’re a seafood lover or just looking to try something new, this curry is sure to impress.
Originating from the coastal regions of Kerala and Tamil Nadu, this curry is a staple in South Indian households. The use of fresh coconut milk and a unique spice blend gives it a distinct flavor that’s both comforting and exotic. It’s a quick and easy recipe that’s perfect for weeknight dinners or special occasions.
Why This Recipe Works
This South Indian Coconut & Prawn Curry is a winner because it’s incredibly flavorful yet simple to make. The combination of fresh prawns and coconut milk creates a rich and creamy base, while the spices add depth and complexity. It’s a dish that’s both comforting and exotic, making it perfect for any occasion.
Another reason this recipe works is its versatility. You can adjust the spice level to suit your preference, and it pairs well with a variety of sides like rice, roti, or even bread. Plus, it’s quick to make, so you can have a restaurant-quality meal on the table in under 30 minutes!
What’s In South Indian Coconut and Prawn Curry?
The magic of this curry lies in its fresh ingredients and aromatic spices. Here’s what you’ll need:
- Prawns: Fresh or frozen prawns are the star of this dish, providing a sweet and succulent flavor.
- Coconut Milk: Adds creaminess and balances the heat of the spices.
- Spices: A blend of turmeric, cumin, coriander, and mustard seeds creates the signature South Indian flavor.
- Aromatics: Onions, garlic, ginger, and curry leaves form the flavor foundation of the curry.
- Tomatoes: Adds a slight tanginess and richness to the sauce.
- Fresh Herbs: Cilantro (coriander leaves) for garnish and a fresh finish.
How To Make South Indian Coconut and Prawn Curry
This curry is straightforward and quick to make, perfect for a weeknight dinner. Here’s how to make it:
Step 1: Prepare the Prawns
- Clean and devein the prawns, leaving the tails on for presentation if desired.
- Marinate the prawns with a pinch of turmeric and salt. Set aside for 10 minutes.
Step 2: Cook the Aromatics
- Heat oil in a large pan or kadai over medium heat.
- Add mustard seeds and let them splutter. Then, add curry leaves, chopped onions, garlic, and ginger. Sauté until the onions turn golden brown.
Step 3: Add Spices and Tomatoes
- Add turmeric, cumin, and coriander powder. Stir well to coat the onions.
- Add chopped tomatoes and cook until they soften and release their juices.
Step 4: Simmer with Coconut Milk
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the marinated prawns and cook for 5-7 minutes, or until the prawns turn pink and are cooked through.
Step 5: Garnish and Serve
- Stir in fresh cilantro and adjust seasoning with salt if needed.
- Serve hot with steamed rice, appam, or roti.
Sides for South Indian Coconut and Prawn Curry
Pair your curry with these delicious sides:
- Steamed Rice: The perfect base to soak up the flavorful sauce.
- Appam: A soft and fluffy South Indian pancake that pairs beautifully with the curry.
- Roti or Naan: Ideal for scooping up every last bit of curry.
- Kachumber Salad: A fresh and tangy salad to balance the richness of the curry.
Recipe FAQ’s
Can I Use Frozen Prawns?
Yes, frozen prawns work just as well. Thaw them completely before using, and pat them dry to remove excess moisture.
How Spicy Is This Curry?
The spice level can be adjusted to your preference. Reduce or increase the amount of green chilies or chili powder to suit your taste.
Can I Make This Curry Ahead of Time?
Yes, you can prepare the curry base ahead of time and add the prawns just before serving to ensure they remain tender and juicy.
Other Recipes To Try
- Kerala Fish Curry: A tangy and spicy fish curry made with tamarind and coconut.
- Chicken Chettinad: A flavorful South Indian chicken curry with a rich spice blend.
- Vegetable Stew: A mild and creamy coconut-based stew with mixed vegetables.
- Prawn Biryani: A fragrant and spicy rice dish with prawns and aromatic spices.
South Indian Coconut and Prawn Curry
Ingredients
For the Prawns:
- 500 g 1 lb prawns, cleaned and deveined
- ½ tsp turmeric powder
- ½ tsp salt
For the Curry:
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 10-12 curry leaves
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 green chilies slit
- 2 medium tomatoes chopped
- 1 can 400ml coconut milk
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Marinate the Prawns: In a bowl, combine prawns with turmeric and salt. Set aside for 10 minutes.
- Cook the Aromatics: Heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, onions, garlic, and ginger. Sauté until golden.
- Add Spices and Tomatoes: Stir in turmeric, cumin, coriander, and green chilies. Add tomatoes and cook until soft.
- Simmer with Coconut Milk: Pour in coconut milk and bring to a simmer. Add prawns and cook for 5-7 minutes until done.
- Garnish and Serve: Stir in cilantro and serve hot with rice or appam.
Notes
- Spice Level: Adjust the number of green chilies to suit your taste.
- Make Ahead: Prepare the curry base ahead and add prawns just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Enjoy your homemade South Indian Coconut & Prawn Curry! Let us know how it turned out in the comments below!