Prawns in coconut curry

    40 min

    This mild Indian curry is delicious. A homemade garam masala mix is made, which is used as the spice base for this curry. You can use this recipe and substitute other meat into the dish, if you prefer. Serve with freshly cooked basmati rice.

    4 people made this

    Makes: 4 

    • For the Garam Masala
    • 1/4 teaspoon cardamom seeds
    • 3 whole cloves
    • 3 small cinnamon sticks
    • For the curry
    • 2 tablespoons vegetable oil
    • 4 whole cloves
    • 4 green cardamom pods
    • 2 small cinnamon sticks
    • 1 onion, grated
    • 1 1/4 teaspoons ginger paste
    • 1 1/4 teaspoons garlic paste
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon cayenne pepper
    • 1 small tomato, chopped
    • 100ml water
    • 250ml coconut milk
    • 450g raw tiger prawns, peeled and deveined
    • 1 teaspoon ghee

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Prepare the fresh garam masala: in a coffee or spice grinder, grind the cardamom seeds, 3 whole cloves and 3 cinnamon sticks to a fine powder. Set aside.
    2. Heat the vegetable oil in a frying pan over medium heat. Add the 4 whole cloves, 4 cardamom pods and 2 cinnamon sticks and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion has softened, about 5 minutes. Add the ginger and garlic pastes and cook for 2 minutes, stirring constantly.
    3. Stir in the turmeric and chilli powder. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan and cook for an additional 5 minutes.
    4. Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
    5. As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

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    Reviews in English (8)


    One minor correction - the word Malai in this recipe is derived from Malay. Reason- this recipe came to Bengal from Malayasia. Bengal, despite its topography and rich culinary heritage, has surprisingly ignored coconut in its recipes.  -  02 Feb 2014  (Review from Allrecipes US | Canada)


    This is just awesome! I used to eat this in a nearby Bengali restaurant and was craving it for a while since I can't go there anymore. Made it for dinner tonight and it was just the same. Thank you!!!  -  04 Aug 2013  (Review from Allrecipes US | Canada)


    My husband loved this. To me, I was expecting a thicker sauce... but that’s ok. However, the recipe needed a lot more salt than it called for. It’s a good dish, I just prefer thicker sauce so I’ll stick to Indian or Thai recipes.  -  22 Jul 2018  (Review from Allrecipes US | Canada)