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Prawns In Coconut Milk Recipe.

Prawn in coconut milk

Prawn in coconut milk with bun and cucumber

Prawn in coconut milk with bun and cucumber

Prawns in Coconut milk:

Sea food is though not something we guys from New Delhi are used to but this is very popular in western coastal regions of India especially in state of Maharashtra. Being coastal area Prawn and coconut are in abundant supply there. One of very tasty and healthy dish from coastal regions of India. In this dish peeling of tiger prawns is very important. Tiger prawns shouldn’t be over cooked. For people not living in India, i can understand that you may not get everything fresh so dried or canned ingredients can be used too. Also am putting links where you can get some Indian spices if you find it difficult to get in local stores.


Serves 4:

1. Tiger Prawns : 1 pound cooked and peeled.

2. Olive Oil / sunflower oil : 4 tsp

3. Mustard seeds : 1 tsp

4. Onion: 1 finely chopped.

5. Fenugreek seeds : ½ Tsp

6. Ginger puree : 2Tsp

7. Garlic Puree : 2 Tsp

8. Green Chillies: 2 finely chopped.

9. Grounded coriander : 1 tsp

10. Red chilli powder : ½ Tsp

11. Turmeric Powder : ½ Tsp

12. Salt : 1 Tsp

13. 250ml/ 9 fl oz of coconut milk ( fresh or canned both are good)

14. Juice: Juice of half lemon.

15. Black pepper Crushed : ½ Tsp

16. Curry Leaves : 12 fresh ( dried if fresh not available)

How to Make:


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1. Take a pan and heat 3 Tsp of Olive oil. Keep in mind that it should be on medium to high heat.

2. When oil is heated first add mustard seeds and then add to it fenugreek seeds.

3. When seeds start making noises add finely chopped onions in to it.

4. Cook for about 5 minutes till onions are soft but not brown. Stir continuously while doing this.

5. Now to this mixture add garlic puree, ginger puree and chopped green chillies.

6. Cook for another 5 minutes or so till onions turn light golden colour. Stir continuously while doing this.

7. Now add turmeric powder, red chilli powder and coriander powder in to this mixture and cook for a minute stirring continuously.

8. Now add salt and coconut milk in this mixture. cook for another 30 seconds.

9. Now add prawns and tamarind juice to it.

10. Simmer the heat and bring to boil and once boiled cook for another 4 minutes on low heat.

11. Take another very small pan and heat one Tsp of olive oil over medium to high heat.

12. When oil is boiled add grounded pepper and curry leaves.

13. Now turn off heat and let the leaves sizzle for about half a minute.

14. Now take this oil with leaves and put it in the pan containing prawns.

15. Prawn in coconut milk is now ready.

16. Take away from heat and serve hot.

17. Serve it with buns and cucumber.

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Indian Chef (author) from New Delhi India on January 04, 2014:

Thanks moonlake

moonlake from America on December 18, 2013:

Love pawns sound very good. Voted up.

Indian Chef (author) from New Delhi India on September 19, 2013:

Thanks Rajan for the comment and share. In delhi we have to use frozen shrimps mostly as we do not get them fresh easily near where I live and I do not fancy going to a place 1 hour drive away for buying food.

@ Denden thanks for the comment and vote.

denden mangubat from liloan, cebu, philippines on September 18, 2013:

i love shrimps and prawns.your recipe is useful so voted up.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on September 17, 2013:

We get real good fresh prawns in Mumbai. I love prawns but have not tried them in coconut milk so this would be interesting to see how it tastes.

Voted up and shared.

Indian Chef (author) from New Delhi India on May 18, 2013:

Thanks Vertualit

Indian Chef (author) from New Delhi India on May 18, 2013:

Thanks Peggy for the vote and share.

Abdus Salam from Bangladesh on May 17, 2013:

Excellent recipe!! thanks for sharing...

Peggy Woods from Houston, Texas on May 17, 2013:

We have many Indian restaurants here in Houston, Texas. What I have eaten of Indian far I really like. This recipe sounds like a winner. Voted up, useful and will share.

Indian Chef (author) from New Delhi India on February 13, 2013:

Thanks Marissa

Marissa Buhalog on February 13, 2013:

Prawns is evrywhere here in the Phillippines,I often cooked this recipe for its my favorite.

Ana on December 25, 2011:

I love prawns!! Yet I dont have them often because they are expensive here. I will definitely try to make this recipe. Thanks!

Indian Chef (author) from New Delhi India on December 16, 2011:

@J Burgraff curry leaves have a peculiar smell and give a dish a nice aroma and taste. We have a curry leave plant in one of our pots. So easy to grow and need no special attention , just little water.

J Burgraff on December 11, 2011:

This looks like a great recipe. I'm lucky in that in Portland, Oregon we have a number of small Indian markets that carry fresh ingredients. I love fresh curry leaves!

Indian Chef (author) from New Delhi India on December 10, 2011:

Yes Tandoori dishes are very tasty. You should try out tandoori chicken or chicken tikka masala ( which I would post soon) and here is link to tandoori chicken

Cat R from North Carolina, U.S. on December 10, 2011:

I wish I had one. I have NEVER, EVER eaten such tender chicken again and the flavors were just out of this World! They also served a tiny bowl of ?Mango creme? I had never liked Mango, but it was just an amazing and so light and fluffy taste!

Indian Chef (author) from New Delhi India on December 10, 2011:

Hi cat r thanks for your valuable comment. The earthen oven is called tandoor and it is very important in North India food esp recipes from Punjab state.

Indian Chef (author) from New Delhi India on December 10, 2011:

Thanks retellect and maria for coming to this page and leave a comment.

Indian Chef (author) from New Delhi India on December 10, 2011:

Hi Jenubouka, Thanks for visiting my page. Indian food though spicy is very good and i wont say all food is healthy but most of regular food is good for health and easy on tummy.

Cat R from North Carolina, U.S. on December 10, 2011:

There used to be a Indian restaurant in a mall in Fulda. They made chicken in a special earth-ware? oven that was so tender it melted in your mouth like chocolate. This was in the eighties and I didn't know much about India.

When I asked why they didn't offer any alcohol afterwards like other restaurants (suppose to settle the stomach), I was told that Indian food is prepared so it is easy on the stomach. And they were right.

While I have left restaurants many times and felt like I ate to much or to rich, Indian food never did that.

Sadly I have never seen an Indian restaurant again.

Thanks for the recipes!!!

Marla Rose from Aventura, Florida on December 10, 2011:

Thank you for the recipe! This looks scrumptious. I am gonna give this a try for dinner this week. I will let you know how it turns out.

retellect from United Kingdom on December 10, 2011:

Yummy! Thanks alot

jenubouka on December 10, 2011:

Wow just found my new Indian recipe source. I love, love, love the cuisine and only have one option in my town for the food, although I would prefer to make myself,so this was awesome to find! Thank you Thank you .

Indian Chef (author) from New Delhi India on December 10, 2011:

Thanks sweetie for the comment and thanks for finding my mistake.. Mistake corrected.

sweetie1 from India on December 10, 2011:

BTW you wrote grounded coconut instead of grounded coriander.

sweetie1 from India on December 10, 2011:

Indian chef you rightly said we delhi people dont have much taste for sea food but remember we got a big colony of Bengalis in Chitranjan park who love their sea food. Also I dont eat much prawns so i can not say how it tastes but i am sure prawn lovers would tell you how this dish is.

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