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Prawn coconut cury recipe by Soma Mukherjee at BetterButter Recipe

Prawn coconut cury recipe by Soma Mukherjee at BetterButter recipe

Cook Prawn coconut cury in the comfort of your home with BetterButter. Tap to view the recipe!


Medium size prawns deveined and cleaned 15- 16 pieces
Shredded coconut 1 cup
Milk 1/2 cup
Garlic minced 1/2 tablespoon
Onion finely chopped 1/2 cup
Ginger paste 2 teaspoon
Lemon juice 2 teaspoon
Green chilli paste 2 teaspoon or as you prefer
Turmeric powder 1 teaspoon
Kashmiri red chilli powder 1 teaspoon (optional)
Salt and sugar for taste ( sugar 1 teaspoon )
Fresh cream
Cooking oil preferably mustard oil 3 -4 tablespoon
Green chilli slits
Garam mashala powder 1/2 teaspoon


Take cleaned prawns and add salt- turmeric powder. Rub it .Add 2 teaspoon lemon juice mix it.Keep it aside for 15 minutes
Inbetwee add milk to the coconut and make a paste and keep aside.
Heat 2-3 tablespoon cooking oil and shallow fry prawns. Remove from oil and keep aside.
Now in the same oil add little more oil (if required) heat it again then simmer the flame and fry chopped onions until golden brown in colour.
Add minced garlic and stir until the fragrance releases then add ginger and chill paste and fry again. Add little turmeric powder, Kashmiri red chilli powder, little water and cook it for few minutes.
Then add prawns salt and sugar to taste. Mix well and cover with a lid.
Let it cook for 6- 7 minutes on slow flame , remove the lid and add the coconut paste.
Mix it well add green chilli slits (3/4) and sprinkle with garam mashala powder.
Cover it again for about 8 minutes.
Then remove from heat let it stand for few minutes.
Garnish with fresh cream and serve in main course with steamed rice, jeera rice or pulao.

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