How to make Prawn and Coconut Masala -

A popular South Indian prawn dish – cooked in a full flavoured coconut gravy. Prawn curry or prawns curry is a gravy based masala prawn curry made using shrimp in south indian style using onions, tomatoes and coconut.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Scraped coconut (कसा हुआ नारियल)

Cuisine : Karnataka

Course : Main Course Seafood

For more recipes related to Prawn and Coconut Masala checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Spicy Prawn Bharta Kolambiche Atale Crab in Devils Sauce Three Style Fish Parcels

Prawn and Coconut Masala

Prawn and Coconut Masala Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Prawn and Coconut Masala Recipe

  • Prawns (medium) shelled and deveined 1 cup

  • Scraped coconut ½ cup + for garnishing

  • Red chillies 5-6

  • Onion finely chopped 1 medium

  • Black peppercorns 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Carom seeds (ajwain) 1 teaspoon

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Oil 1 tablespoon

  • Tomato finely chopped 1 medium

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Tamarind paste 1 teaspoon

  • Coconut oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 7-8

  • Freshly chopped coriander leaves 1 tablespoon


Step 1

Dry roast red chillies, coconut, half the onions, black peppercorns, fennel seeds, cumin seeds, coriander seeds, ½ teaspoon chopped ginger and some chopped garlic, carom seeds and fenugreek seeds for 5-7 minutes on a low heat. Remove from heat, cool and grind into a smooth paste using water as required.

Step 2

Heat oil in a non-stick pan, add the remaining ginger, some chopped garlic and remaining onions and sauté till light brown.

Step 3

Add tomato, mix and cook for 2-3 minutes mashing with the back of a ladle. Add ground paste and mix well. Add some water and cook for a minute. Add red chilli powder and salt and mix well. Add tamarind paste and mix well.

Step 4

Add prawns and mix well. Cook on high heat for 2-3 minutes. Switch off the heat.

Step 5

For tempering, heat coconut oil, add mustard seeds, remaining garlic and curry leaves and let them splutter. Pour it over the prawns and mix well.

Step 6

Serve hot garnished with fresh grated coconut and chopped coriander.

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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.