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Coconut Prawn Masala recipe

Coconut Prawn Masala

by Leena Kohli (@leenakohli)
5.0
From 3 ratings
Prep Time
30min
Cook Time
20min
Total Time
50min
IndianLunchDinnerSideGluten-FreeSeafood

Coconut Prawn Masala is a popular dish in South India and is known for its unique blend of spices and flavours. This dish is a perfect combination of heat and tanginess, which makes it a favourite among seafood lovers.

The dish is usually served as a side dish with boiled rice,...

Ingredients

4 Servings

For Marination

  • 20
    large Prawns (peeled and deveined)
  • 1tbsp
    Oil
  • 1/2tsp
    Salt
  • 1/2tsp
    Red Chilli Powder
  • 1/4tsp
    Turmeric
  • 2tbsp
    Lemon Juice

For Masala

  • 4tbsp
    Oil
  • 1/2tsp
    Black Mustard seeds
  • 3
    Dry Red Chillies
  • 1tbsp
    Garlic (chopped)
  • 1/2cup
    Onion (finely chopped)
  • 3sprigs
    Curry Leaves
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1/3cup
    Tomato (chopped/puree)
  • 1tsp
    Salt
  • 1/2tsp
    Tumeric
  • 1tbsp
    Coriander Powder
  • 1tsp
    Cumin Powder
  • 1/4cup
    grated Coconut
  • 1cup
    Water
  • 1/2tsp
    Black Pepper Powder
  • 1tsp
    Garam Masala Powder
  • 1tbsp
    Lemon Juice

How to make Coconut Prawn Masala

For Marination

  1. Rinse the prawns and allow them to drain in a strainer.

    Step 1.1: Rinse the prawns and allow them to drain in a strainer

  2. Marinate the prawns with oil, salt, red chilli powder, turmeric and lemon juice. Let it rest for 20-30 minutes.

    Step 1.1: Marinate the prawns with oil, salt, red chilli powder, turmeric and lemon juice

  3. Heat a tbsp of oil in a skillet over medium-high heat.

  4. Cook the marinated prawns in the skillet until slightly golden. Set aside.

    Step 1.1: Cook the marinated prawns in the skillet until slightly golden
    Step 1.2: Cook the marinated prawns in the skillet until slightly golden
    Step 1.3: Cook the marinated prawns in the skillet until slightly golden

For Masala

  1. In the same skillet, heat oil over medium-high heat. Add dry red chillies and black mustard seeds. Allow them to splutter.

  2. Add garlic, saute until fragrant, then add onions. Cook until translucent. Add curry leaves.

    Step 2.1: Add garlic, saute until fragrant, then add onions
    Step 2.2: Add garlic, saute until fragrant, then add onions
    Step 2.3: Add garlic, saute until fragrant, then add onions

  3. Mix in kashmiri red chilli powder, tomato, salt, turmeric, coriander powder, cumin powder, and grated coconut.

    Step 2.1: Mix in kashmiri red chilli powder, tomato, salt, turmeric, coriander powder, cumin powder, and grated coconut
    Step 2.2: Mix in kashmiri red chilli powder, tomato, salt, turmeric, coriander powder, cumin powder, and grated coconut
    Step 2.3: Mix in kashmiri red chilli powder, tomato, salt, turmeric, coriander powder, cumin powder, and grated coconut

  4. Add water, bring it to a boil, cover, and simmer for 4-5 minutes on medium heat until oil starts to ooze to the sides.

    Step 2.1: Add water, bring it to a boil, cover, and simmer for 4-5 minutes on medium heat until oil starts to ooze to the sides
    Step 2.2: Add water, bring it to a boil, cover, and simmer for 4-5 minutes on medium heat until oil starts to ooze to the sides

  5. Add fried pawns, black pepper powder, garam masala and lemon juice. Stir well, cover and let it simmer for 4-5 minutes.

    Step 2.1: Add fried pawns, black pepper powder, garam masala and lemon juice
    Step 2.2: Add fried pawns, black pepper powder, garam masala and lemon juice
    Step 2.3: Add fried pawns, black pepper powder, garam masala and lemon juice

  6. Taste and adjust the seasoning, then turn off the heat. Allow the dish to rest for a few minutes before serving.

    Step 2.1: Taste and adjust the seasoning, then turn off the heat

  7. Garnish with fresh coriander leaves. Serve hot with rice or roti.

Tips & Tricks

  1. Use fresh prawns for the best flavours and texture. Frozen prawns can be used, make sure to thaw them properly.

  2. Prawns cook quickly, be careful not to overcook.

  3. Adjust the spice level according to taste.

  4. Desiccated coconut can be substituted for fresh coconut.

  5. This recipe yields 4-5 servings, depending on the number of prawns and portion sizes you prefer to serve.

Reviews

5.0
From 3 ratings
c

camilam

e

ethan2005

I loved how all the flavors came together beautifully.

w

wafflewizard

Amazing recipe! Full of flavor and easy to prepare.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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