How to make Prawn in Coconut Shell

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Small prawns (छोटे प्रॉन्स/ झींगे), Coconut milk (नारियल का दूध)

Cuisine : Indian

Course : Main Course Seafood

For more recipes related to Prawn in Coconut Shell checkout Chingri Macher Malai Curry. You can also find more Main Course Seafood recipes like Cabbage Chana Dal With Shrimps Prawns with Onion, Curry Leaves and Chillies Thai Red Prawn Curry Prawn Balchao

Prawn in Coconut Shell

Prawn in Coconut Shell 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 : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Prawn in Coconut Shell Recipe

  • Small prawns shelled and deveined 300 grams

  • Coconut milk 1/2 cup

  • Oil 1 tablespoon

  • Onion 1 medium

  • Mustard seeds 1/2 teaspoons

  • Curry leaves 8-9

  • Black peppercorns 6-7

  • Green chilli sauce 1 tablespoon

  • Dried red chillies 2

  • Fresh turmeric 1 inch

  • Green chilli 1

  • Garlic cloves 3-4

  • Ginger 1 inch

  • Salt to taste

  • Tender coconut 1

  • Wheat flour dough for sealing


Step 1

Scoop out the tender flesh from the coconut and reserve the shell.

Step 2

Heat oil in a non-stick pan.

Step 3

Slice onion.

Step 4

Add mustard seeds, curry leaves, peppercorns and sliced onion to the pan and saute.

Step 5

Take prawns in a bowl. Add chilli sauce, mix well and set aside for 15 minutes.

Step 6

Roughly chop dried red chillies and add to the pan, saute further.

Step 7

Slice fresh turmeric and place in a grinder jar alongwith broken green chilli, coconut flesh, garlic cloves and roughly chopped ginger. Add very little water and grind into a coarse paste.

Step 8

Add prawns in the pan alongwith ground paste, salt and mix well. Add coconut milk and mix well.

Step 9

Transfer the prawn mixture into the reserved coconut shell, cover with the lid and seal with the wheat flour dough.

Step 10

Heat sufficient water in a deep non-stick pan. Place the coconut shell in it and steam for 15-20 minutes.

Step 11

Remove the seal and serve hot.

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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.