South Indian Coconut and Prawn Curry

This South Indian Coconut & Prawn Curry is a creamy, aromatic, and flavorful dish that’s perfect for any occasion. Succulent prawns simmered in a rich coconut milk sauce with a blend of South Indian spices. Serve it with rice or appam for a satisfying meal!

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Course: Main Course

Cuisine: Indian

Keyword: Prawns

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 320kcal

Equipment

Chef's Knife

Chopping Board

Heatproof Bowl

Medium Saucepan

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