Coconut Prawn Masala

Name: Coconut Prawn Masala
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 20 large Prawns (peeled and deveined); 1 tbsp Oil; 0.5 tsp Salt; 0.5 tsp Red Chilli Powder; 0.25 tsp Turmeric; 2 tbsp Lemon Juice; 4 tbsp Oil; 0.5 tsp Black Mustard seeds; 3 Dry Red Chillies; 1 tbsp Garlic (chopped); 0.5 cup Onion (finely chopped); 3 sprigs Curry Leaves; 1 tbsp Kashmiri Red Chilli Powder; 0.33 cup Tomato (chopped/puree); 1 tsp Salt; 0.5 tsp Tumeric; 1 tbsp Coriander Powder; 1 tsp Cumin Powder; 0.25 cup grated Coconut; 1 cup Water; 0.5 tsp Black Pepper Powder; 1 tsp Garam Masala Powder; 1 tbsp Lemon Juice

by Leena Kohli (@leenakohli)

5.0

From 3 ratings

Prep Time

30min

Cook Time

20min

Total Time

50min

Indian Lunch Dinner Side Gluten-Free Seafood

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,...

Ingredients

4 Servings

For Marination

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

For Masala

4tbsp
Oil
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
Salt
1/2tsp
Tumeric
1tbsp
Coriander Powder
1tsp
Cumin Powder
1/4cup
grated Coconut
1cup
Water
1/2tsp
Black Pepper Powder
1tsp
Garam Masala Powder
1tbsp
Lemon Juice

How to make Coconut Prawn Masala

For Marination

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.

For Masala

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.