Prawns in Coconut Curry- Authentic Indian Recipe with Kashmiri Chilli

Last Updated on 2 months by Neha Deshmukh

Prawns In Coconut Curry – Authentic Indian Recipe With Kashmiri Chilli

Hey everyone! If you’re anything like me, a good prawn curry is basically happiness on a plate. This Prawns in Coconut Curry is one I’ve been making for years – it’s a real family favourite, and I’m so excited to finally share it with you. It’s bursting with flavour, beautifully coloured, and honestly, not as tricky to make as you might think!

Why You’ll Love This Recipe

This isn’t just any prawn curry. It’s a beautiful blend of South Indian flavours, creamy coconut, and a gentle warmth from Kashmiri chilli powder. It’s the kind of dish that feels both comforting and a little bit special. Plus, it comes together in under an hour, making it perfect for a weeknight treat or a weekend feast. You’ll love how the prawns soak up all those incredible spices!

Ingredients

Here’s what you’ll need to create this delicious prawn curry:

• 500g Prawns/unpeeled weight 700gram
• 2 tbsp vegetable oil or coconut oil
• 1 onion
• 1 tbsp finely grated ginger
• 1 sprig curry leaves
• 2 Roma tomatoes
• 1 tspn Kashmiri Chilli Powder
• 1 tspn sugar
• Salt to taste
• 6 cloves garlic
• 6 red dried chillies
• 2 tspn ground coriander
• 1 tspn ground cumin
• 0.5 tspn ground black pepper
• 0.5 tspn turmeric
• 2 tbsp desiccated coconut
• 1 tspn tamarind paste
• 1 cup coconut cream or coconut milk

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Kashmiri Chilli Powder: This is key for that gorgeous red colour and a lovely, mild heat. Don’t skip it if you can help it! It’s different from regular chilli powder – it’s more about colour than intense spice. If you absolutely can’t find it, paprika can be used for colour, but you’ll need to add a pinch of cayenne for a little heat.
• Desiccated Coconut & Coconut Cream: These two are a match made in heaven. The desiccated coconut adds a subtle sweetness and texture, while the coconut cream (or milk) makes the curry wonderfully rich and creamy. I prefer cream for a really luxurious feel.
• Tamarind Paste: This adds a lovely tanginess that balances the richness of the coconut. A little goes a long way! You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the desiccated coconut in ½ cup of warm water for about 5 minutes. This helps soften it and release its flavour. Then, drain it and set it aside.
2. Now, let’s make the curry paste. In a blender, combine the garlic, dried chillies, coriander, cumin, pepper, turmeric, soaked coconut, and tamarind paste with the coconut cream. Blend until you have a super smooth paste. This is where all the magic happens!
3. Heat the oil in a nice, heavy-bottomed pan over medium heat. Add the chopped onion, ginger, and curry leaves. Sauté until the onion is golden brown and fragrant – about 5-7 minutes.
4. Add the chopped tomatoes and cook for another 5 minutes, until they soften. Stir in the Kashmiri chilli powder and cook for just 1 minute more. This blooms the spice and releases its colour.
5. Now, pour in that beautiful curry paste! Cook for about 10 minutes, stirring frequently, until it thickens and darkens. If it seems a little too thick, add a splash of water. Taste and adjust the sugar if needed – you want a balance of sweet, spicy, and tangy.
6. Finally, add the prawns! Season with salt and cook for about 3 minutes, or until they curl into a lovely ‘C’ shape and turn pink. Don’t overcook them, or they’ll become rubbery.

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• Using good quality coconut cream really makes a difference.
• Fresh curry leaves are best, but dried can be used in a pinch.

Variations

This recipe is pretty versatile! Here are a few ideas to make it your own:

• Spice Level: For a milder curry, reduce the number of dried chillies. For a hotter curry, add a few more, or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli for extra heat!
• Seafood Swap: Feel free to swap the prawns for fish (like cod or snapper) or even chicken. Adjust the cooking time accordingly.
• Coconut Milk vs. Coconut Cream: Coconut cream is richer and thicker, while coconut milk is lighter. Both work well, but cream gives a more luxurious texture.
• Festival Adaptations: This curry is often made during Onam and Christmas in Kerala, India. Some families add a touch of vinegar for extra tang during festive occasions.

Serving Suggestions

Serve this Prawns in Coconut Curry hot with fluffy rice, warm roti, or soft naan bread. A side of cooling raita (yogurt dip) is also a great addition. A sprinkle of fresh coriander leaves adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

1. What type of prawns are best for this curry?

I prefer using medium-sized prawns, unpeeled, around 500g (about 700g with shells). But you can use any size you like! Just adjust the cooking time accordingly.

2. Can I make this curry ahead of time?

Yes, you can! The curry paste can be made a day or two in advance and stored in the fridge. Just add the prawns when you’re ready to serve.

3. What is Kashmiri Chilli Powder and can I substitute it?

Kashmiri chilli powder is a special type of chilli powder known for its vibrant red colour and mild heat. If you can’t find it, paprika can be used for colour, but you’ll need to add a pinch of cayenne pepper for a little heat.

4. How can I adjust the thickness of the curry?

If the curry is too thick, add a splash of water or coconut milk. If it’s too thin, cook it for a few more minutes to allow it to reduce.

5. Is tamarind paste essential for the flavour?

While you can technically make the curry without it, tamarind paste adds a unique tanginess that really balances the richness of the coconut. I highly recommend using it if you can!

6. Can I use fresh coconut instead of desiccated coconut?

Absolutely! If you have access to fresh coconut, you can use about ½ cup of grated fresh coconut instead of the desiccated coconut.