Prawns with Coconut & Fennel- Authentic Indian Recipe

Last Updated on 4 months by Neha Deshmukh

Prawns With Coconut & Fennel: Authentic Indian Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Prawns with Coconut & Fennel. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the warmth of family. This isn’t just a prawn curry; it’s a little piece of Indian culinary heritage. You’ll absolutely love it!

Why You’ll Love This Recipe

This recipe is a beautiful blend of flavors. The sweetness of coconut, the subtle anise notes of fennel, and the fiery kick of chili powder create a symphony in your mouth. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – perfect with rice, roti, or even a fluffy dosa. Trust me, once you try this, it’ll become a regular on your dinner table!

Ingredients

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

• 300 grams prawns
• ¼ cup small onion, chopped
• 6 garlic cloves
• 1 teaspoon ginger garlic paste
• 1 cup tomato puree
• 1 teaspoon red chili powder
• 2 teaspoons coriander powder
• ½ teaspoon garam masala powder
• 1 tablespoon coriander leaves, chopped
• Salt to taste
• 1 tablespoon oil
• ½ teaspoon cinnamon
• 2 cloves
• 1 bay leaf
• A few curry leaves
• ¼ cup coconut, grated
• 1 teaspoon fennel seeds

Ingredient Notes

Let’s talk ingredients! Using good quality prawns makes all the difference. I prefer medium-sized prawns for this recipe, but you can use larger ones if you prefer.

Now, about that fennel. Don’t skip it! Fennel seeds add a unique sweetness and aroma that really elevates the dish. I always grind my own, but you can lightly toast and grind them if you like a more intense flavor.

Fresh coconut is key here. It really does make a difference. If you can’t find fresh, unsweetened desiccated coconut works in a pinch, but try to avoid pre-shredded sweetened coconut.

Regional variations are common with prawn dishes in India. In coastal regions like Goa, you’ll find kokum used for tanginess, while in Kerala, mustard seeds are a popular tempering ingredient. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean and devein the prawns. Marinate them with a pinch of turmeric powder, salt, and red chili powder. This helps to remove any fishy smell and adds a lovely color.
2. Heat the oil in a pan over medium heat. Add the cinnamon, cloves, bay leaf, and curry leaves. Let them sizzle for a few seconds until fragrant – this is called tempering, and it’s where all the magic begins!
3. Add the chopped onions and garlic. Sauté until they turn golden brown and beautifully caramelized.
4. Now, add the ginger-garlic paste and fry for about a minute until the raw smell disappears. Stir in the tomato puree, red chili powder, coriander powder, and garam masala powder. Cook for a few minutes until the spices are fragrant and the oil starts to separate.
5. Add the marinated prawns to the pan. Sauté for about 3 minutes, until they start to shrink and change color.
6. Pour in about ½ cup of water, cover the pan, and cook until the prawns are cooked through and tender – usually around 5-7 minutes.
7. Time for the star of the show! Grind the coconut and fennel seeds into a fine paste. Stir this paste into the prawn curry.
8. Simmer for another 5-10 minutes, until the oil separates from the gravy and it thickens to your liking.
9. Finally, garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the prawns! They become rubbery very quickly.
• If the gravy is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!
• A squeeze of lime juice at the end brightens up the flavors beautifully.

Variations

• Vegan Adaptation: Use plant-based prawns or oyster mushrooms as a substitute. They absorb the flavors beautifully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, loves to add a ghost pepper for a real fiery experience!
• Festival Adaptations: This dish is often made during Onam in Kerala and Diwali in other parts of India. It’s a festive treat that’s perfect for celebrations.

Serving Suggestions

Serve this Prawns with Coconut & Fennel hot with steamed rice, warm roti, or fluffy dosas. A side of raita (yogurt dip) can help cool down the spice. It’s also delicious with a simple cucumber salad.

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 flavors actually develop even more overnight!

FAQs

What type of prawns are best for this recipe?

Medium-sized prawns work best, but you can use any size you prefer. Just adjust the cooking time accordingly.

Can I use store-bought coconut paste instead of grinding my own?

You can, but fresh coconut paste really does make a difference in flavor. If using store-bought, make sure it’s unsweetened.

How can I adjust the spice level of this dish?

Reduce or increase the amount of red chili powder. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to devein prawns?

Use a small, sharp knife to make a shallow cut along the back of the prawn and remove the dark vein.

Can this dish be made ahead of time?

Yes! You can prepare the gravy ahead of time and add the prawns just before serving. This is a great way to save time on busy weeknights.