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Prawns Curry

Prawns Curry
By : Alphons K Aneesh
Cleaned prawns – 250 gm
Onion – 2 medium, finely sliced
Ginger & Garlic – finely chopped, 1/2 – 3/4 tbsp
Tomato – 1 medium, sliced
Thick Tamarind Pulp – 1 tbsp
Thick coconut milk – 1 – 1 1/2 cups
Curry leaves
To grind:

Chilly powder – 2 tsp
Pepper powder – 1/2 tsp
Jeera – 1/4 tsp
Turmeric powder – 1/4 tsp


Grind together the ingredients listed under ‘to grind’ to a fine paste using 1/2 tbsp water.
Heat oil in a pan and add finely sliced onions, chopped ginger & garlic. Cook it till the onions become soft. Add the ground paste to this and fry for a few minutes, till the oil starts appearing. Add the sliced tomatoes & tamarind pulp to this and cook for 2-3 minutes. Add coconut milk & salt to this. Let it boil. Add cleaned prawns, & curry leaves. Cook till the prawns are done and the gravy is thick.
Serve hot with rice.


I used coconut oil for this recipe. You can adjust the qty of tamarind pulp to suit your taste. Adding 1 cup of thick coconut milk gives you a thick gravy. If you’re like us and need litres of gravy, I suggest you add at least 1 1/4 cups of coconut milk. In Camelia Punjabi’s recipe, there is a final tempering with pearl onions & curry leaves. I haven’t done it but I think it adds a special touch. Please keep in mind that it takes sometime for the flavor to set in, so make provisions accordingly.

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