How to make Prawns in Coconut Curry -

This appetizing sea food delicacy that is good to go with rice or roti

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga), Coconut milk (नारियल का दूध)

Cuisine : South Indian

Course : Main Course Seafood

For more recipes related to Prawns in Coconut Curry checkout Palak Methi Prawns, Prawn Makhni, Prawn in Black Bean Sauce, Seafood Pad Thai . You can also find more Main Course Seafood recipes like Tariyal Machhi Rohu fish in white gravy Barbeque Fish - SK Khazana Steamed Fish

Prawns in Coconut Curry

Prawns in Coconut Curry 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 : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Prawns in Coconut Curry Recipe

  • Prawns (kolambi/jhinga) , peeled and deveined 250 grams

  • Coconut milk 1 cup

  • Coconut oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 8 - 10

  • Ginger , finely chopped 1/2 inch

  • Garlic , chopped 2 teaspoons

  • Onion , finely chopped 1 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Crushed black peppercorns to taste

  • Salt to taste

  • Fresh coriander leaves , chopped 2 teaspoons

  • Fresh coriander sprig for garnish


Step 1

Heat coconut oil in a non-stick pan, add mustard seeds and let them splutter. Add curry leaves, ginger and garlic, mix and saute for 1 minute. Add onion, mix and sauté till translucent.

Step 2

Add red chilli powder, turmeric powder and crushed peppercorns, mix and saute for 1-2 minutes.

Step 3

Add prawns, mix and cook for 1-2 minutes. Add salt, mix and cook for 4-5 minutes.

Step 4

Add coconut milk, mix and cook for 2-3 minutes. Add coriander leaves and mix well.

Step 5

Transfer into a serving bowl and serve hot garnished with a coriander sprig.

website of the year 2013
website of the year 2014
website of the year 2016
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.