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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Servings: 4
Calories: 320kcal
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
Calories: 320kcal | Carbohydrates: 10g | Protein: 25g | Fat: 22g | Saturated Fat: 18g | Cholesterol: 150mg | Sodium: 500mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g