South Indian Coconut Prawn Curry Recipes

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SOUTH INDIAN COCONUT & PRAWN CURRY



South Indian coconut & prawn curry image

This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 17

1 large onion , quartered
0.5 thumb-sized piece ginger (no need to peel)
4 garlic cloves
4 tomatoes , 2 halved, 2 cut into wedges
2 tsp rapeseed oil
½ cinnamon stick
½ tsp black mustard seeds
3 cloves
seeds from 4 cardamom pods , crushed
½ tsp ground turmeric
1 tsp ground coriander
10 fresh or dried curry leaves
½ fish stock cube
15g creamed coconut , chopped
1 red chilli , halved, deseeded and sliced or diced
150g pack raw, shelled king prawns
140g skinless cod , cut in half, then halve again to make chunky strips

Steps:

  • Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
  • Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked - if not, it is worth cooking for another 5 mins.
  • Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).

Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium

PRAWNS COCONUT CURRY RECIPE



Prawns Coconut Curry Recipe image

Prawns Coconut Curry recipe is made with tiger prawns in coconut milk curry is a delight to be enjoyed with hot rice. This delicious cooked seafood recipe is an easy preparation and best enjoyed during cloudy days with steamed rice. Did you know: Prawns are low-fat source of protein. It is rich in calcium, potassium and phosphorous and is a good source of Vitamin A and E. Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. If you like this recipe, try our similar recipes Goan Prawns Balchao Recipe (Prawns Pickle) Prawns Pulao Recipe (Marinated Prawns in Spiced Rice) Rava Fried Prawns Recipe Mustard Prawns In Coconut Recipe

Provided by Yeleena Thomas

Time 45m

Yield Makes: 4 Servings

Number Of Ingredients 19

500 grams Prawns , tiger prawns
1/2 cup Coconut milk , first extract
1/2 cup Coconut milk , second & third extract
2 teaspoon Fennel seeds (Saunf)
1 teaspoon Black pepper powder
1 tablespoon Coriander Powder (Dhania)
1 teaspoon Red Chilli powder
1 teaspoon Turmeric powder (Haldi)
3-4 Green Chilli
1 sprig Curry leaves
1/2 cup Coriander (Dhania) Leaves
1 teaspoon Tamarind Paste
1/2 inch Ginger
7 cloves Garlic
2 Tomatoes
1 Onion , medium
1 teaspoon Mustard seeds (Rai/ Kadugu)
Salt , to taste
1 tablespoon Coconut Oil

Steps:

  • To prepare Prawns Coconut Curry Recipe, begin by making a paste of fennel, pepper, ginger and garlic by adding a little water.
  • Heat a Kadai or meen chatty with oil. Once hot, splutter mustard seeds.
  • Add the above paste and saute till the raw smell leaves.
  • Add curry leaves, green chilli and chopped onions. Saute till onions turn translucent.
  • Add in chopped tomatoes and cook till tomatoes turn mushy.
  • Add in tamarind paste. Add coriander powder and chilli powder and mix for a minute.
  • Add second and third milk extract of coconut. Add salt and bring it to a boil.
  • Add cleaned and deveined prawns. Cook for 4-5 minutes.
  • Now add first milk extract of coconut and mix well. Do not boil. Once it is heated enough take it off flame and garnish prawns coconut curry recipe with chopped coriander leaves.
  • Serve Prawns Coconut Curry with hot steamed rice.

PRAWN & COCONUT CURRY



Prawn & coconut curry image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Side dish

Time 32m

Number Of Ingredients 14

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

  • Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
  • Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
  • Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium

SOUTH INDIAN SHRIMP CURRY



South Indian Shrimp Curry image

It might look like a lot of ingredients, but if you measure them first this curry is an easy one pan job. A Jamie Oliver recipe.

Provided by English_Rose

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 pinch cumin seed
1/2 teaspoon mustard seeds
1 pinch fenugreek seeds or 1/4 teaspoon ground fenugreek
4 garlic cloves, peeled and finely chopped
1 tablespoon ginger, peeled and finely chopped (about 2in piece)
10 curry leaves (optional)
2 onions, peeled and chopped
1 lime, zest and juice
1 tablespoon ground coriander
1 teaspoon turmeric
2 red chili peppers, finely chopped (deseeded if you want less heat)
4 tomatoes, chopped
1 3/4 cups coconut milk
14 ounces large raw shrimp, peeled
sea salt
cilantro, leaves picked

Steps:

  • Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
  • When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
  • Cook gently for 10-15 mins or until the onions turn soft and golden.
  • Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
  • Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
  • Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
  • Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
  • Serve.

Nutrition Facts : Calories 460.5, Fat 29, SaturatedFat 21.3, Cholesterol 150.8, Sodium 223.5, Carbohydrate 29.1, Fiber 6.9, Sugar 15.2, Protein 26.4

PRAWN COCONUT CURRY RECIPE | PRAWN CURRY WITH COCONUT



Prawn Coconut Curry Recipe | Prawn Curry with Coconut image

Prawn Coconut Curry Recipe with step by step pictures. This is made with Prawns and Masala cooked in a coconut sauce. This curry is perfect with the side of rice.

Provided by Aarthi

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 14

500 grams Prawns (cleaned)
1 tsp Salt
1 tsp Turmeric Powder
1 large Brinjal ( chopped)
1 large Tomatoes ( chopped)
3 tbsp Tamarind Pulp
Salt to taste
1 cup Fresh Coconut (grated)
3 tbsp Coriander Seeds
6 Dry Red Chillies
1 medium Onion (chopped)
Curry leaves a handful
½ tsp Turmeric Powder
1 tbsp Oil

Steps:

  • Take prawns in a bowl, add little salt and turmeric powder. Mix well and leave to marinate for 10 mins.
  • Heat 1 tblspn oil in a pan, add in coriander, chillies, curry leaves and onion. Saute till golden. Add in coconut and saute till golden. Now add in turmeric and mix well. Cool this down, take it in a blender and puree till smooth.
  • Take tomatoes and brinjal in a earthernware pot, Add in water and salt. Bring it to a boil and cook till veggies are half cooked.
  • Now add in coconut masala, tamarind and mix well. Cook for 5 to 8 mins.
  • Now add in prawns and simmer for 5 to 8 mins.
  • Now the curry is done.

Nutrition Facts : ServingSize 1 servings, Calories 246 kcal, Carbohydrate 25 g, Protein 17 g, Fat 10 g, SaturatedFat 5 g, TransFat 0.02 g, Cholesterol 126 mg, Sodium 1048 mg, Fiber 8 g, Sugar 13 g, UnsaturatedFat 4 g

PRAWN MOILEE



Prawn Moilee image

A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.

Provided by Naved Nasir

Categories     Shrimp     Curry     Chile Pepper     Onion     Ginger     Garlic     Coconut     Tomato

Yield 4 servings

Number Of Ingredients 16

6 green chillies
55ml (about ¼ cup) vegetable oil
2 tsp. mustard seeds
30 fresh curry leaves
300g (2 cups) Spanish white onions, sliced (a little chunky is good)
15g (1 Tbsp.) garlic paste
15g (1 Tbsp.) ginger paste
2 tsp. fine sea salt
1 tsp. freshly ground black pepper
1¼ tsp. ground turmeric
25g (¼ cup) fresh root ginger, cut into matchsticks
400ml (about 2 cups) coconut milk
250ml (about 1 cup) coconut cream
24 large prawns
300g (about 1 ½ cups) medium tomatoes, cut into small bite-sized wedges
Lemon wedges, to serve

Steps:

  • Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
  • Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
  • Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
  • Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
  • Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
  • While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
  • Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.
  • Serve scattered with the fried curry leaves, with lemon wedges on the side.

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