Coconut Prawn Masalaby Leena Kohli (@leenakohli)
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, appams, and roti. The soft and juicy prawns are cooked to perfection and are coated with a flavorful gravy that is sure to leave you wanting more. The addition of curry leaves enhances the flavour of the dish and adds a fresh aroma to it.
If you are a fan of seafood and love spicy food, then the Coconut Prawn Masala is a must-try recipe. It is a perfect dish for a weekend dinner with family and friends and is sure to impress everyone with its unique flavour and taste.
- 20large Prawns (peeled and deveined)
- 1/2tspRed Chilli Powder
- 2tbspLemon Juice
- 1/2tspBlack Mustard seeds
- 3Dry Red Chillies
- 1tbspGarlic (chopped)
- 1/2cupOnion (finely chopped)
- 3sprigsCurry Leaves
- 1tbspKashmiri Red Chilli Powder
- 1/3cupTomato (chopped/puree)
- 1tbspCoriander Powder
- 1tspCumin Powder
- 1/4cupgrated Coconut
- 1/2tspBlack Pepper Powder
- 1tspGaram Masala Powder
- 1tbspLemon Juice
Rinse the prawns and allow them to drain in a strainer.
Marinate the prawns with oil, salt, red chilli powder, turmeric and lemon juice. Let it rest for 20-30 minutes.
Heat a tbsp of oil in a skillet over medium-high heat.
Cook the marinated prawns in the skillet until slightly golden. Set aside.
In the same skillet, heat oil over medium-high heat. Add dry red chillies and black mustard seeds. Allow them to splutter.
Add garlic, saute until fragrant, then add onions. Cook until translucent. Add curry leaves.
Mix in kashmiri red chilli powder, tomato, salt, turmeric, coriander powder, cumin powder, and grated coconut.
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.
Add fried pawns, black pepper powder, garam masala and lemon juice. Stir well, cover and let it simmer for 4-5 minutes.
Taste and adjust the seasoning, then turn off the heat. Allow the dish to rest for a few minutes before serving.
Garnish with fresh coriander leaves. Serve hot with rice or roti.
Tips & Tricks
Use fresh prawns for the best flavours and texture. Frozen prawns can be used, make sure to thaw them properly.
Prawns cook quickly, be careful not to overcook.
Adjust the spice level according to taste.
Desiccated coconut can be substituted for fresh coconut.
This recipe yields 4-5 servings, depending on the number of prawns and portion sizes you prefer to serve.
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