Coconut Prawn Masala

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

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.


4 Servings

For Marination

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

For Masala

  • 4tbsp
  • 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
  • 1/2tsp
  • 1tbsp
    Coriander Powder
  • 1tsp
    Cumin Powder
  • 1/4cup
    grated Coconut
  • 1cup
  • 1/2tsp
    Black Pepper Powder
  • 1tsp
    Garam Masala Powder
  • 1tbsp
    Lemon Juice


For Marination

  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.

  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.

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.

  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.

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

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

  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.

Leena Kohli
Recipe by

Leena Kohli


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