How to make Malwani Prawn Curry - Prawns cooked in a delicious malwani gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns, Coconut (नारियल)

Cuisine : Maharashtrian

Course : Main Course Seafood

Malwani Prawn Curry

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Malwani Prawn Curry checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Jamshedji Fish, Radhaballavi, Prawns with Chilli Ginger, Bhapa Ilish.

Malwani Prawn Curry Recipe Card

Malwani Prawn Curry

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Malwani Prawn Curry Recipe

  • Prawns shelled and deveined 16 medium

  • Coconut

  • Salt to taste

  • Coconut scraped 1 cup

  • Onions chopped 4 medium

  • Coriander seeds 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Garlic chopped 12 cloves

  • Whole dry red chillies soaked 8

  • Oil 3 tablespoons

  • Kokum petals 5-6

  • Coconut milk 1/2 cup

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Apply half a teaspoon of salt to prawns.

Step 2

Reserve one tablespoon of coconut and dry roast the remaining coconut and one onion in a thick bottomed kadai over medium heat for two to three minutes, stirring continuously or till coconut turns light brown in colour.

Step 3

Cool the roasted coconut and onion mixture and grind to a paste along with coriander seeds, turmeric powder, half the garlic and soaked red chillies.

Step 4

Marinate prawns in this paste and set aside until required. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.