Monday, June 15, 2015

Prawn Curry With Coconut Milk

Prawn Curry With Coconut Milk

Konaseema is one of the most beautiful place in East Godavari of Andhra State. Paddy fields, Mango groves, Clumps of Coconut tress, greenery everywhere and not but not least tasty food. In East Godavari, we have lots of coconut trees and use coconut a lot in making curries, fries and sweets. We make paste out of coconut, cashews, poppy seeds and use this paste in making Non-vegetarian curries and in vegetarian masala curries to give rich taste and sprinkle coconut in fry recipes. We use fresh or dry coconut directly than using coconut milk. According to my knowledge, along with fresh coconut, coconut milk is also used mostly in Malayali cuisine and coconut milk in some Asian countries in making curries and soups. But due to food globalization, we all started adopting food habits of other regions and countries and giving local food a new twist. Coconut milk got fame and everyone started using it in many ways in their food to give a mark to their recipes with rich taste. 

Prawn Curry With Coconut Milk
Prawn Curry with Coconut Milk and Coconut Rice

  • Prawn - 1 lb
  • Onion - 2
  • Ginger-garlic paste - 1 tbsp
  • Red chili powder - 1.5 tsp or to taste
  • Coriander powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Garam Masala - 1/2 tsp or to taste
  • Turmeric powder - 1/2 tsp
  • Curry leaves - 1 spring
  • Oil - 3 tbsp
  • Thick Coconut Milk - 1/2 cup
To make into paste
  • Cashews - 8 to 10
  • Poppy seeds - 1 tbsp
  • Peel the skin and clean the prawns.
  • Cook them in a pan by  adding little ginger-garlic paste, salt and chili powder until all the water evaporate that oozes out from the prawns. No need to add oil.
  • Soak cashews and poppy seeds for 15 minutes in little water and make into paste.
  • Chop onions.
Let's Prepare Curry
  • Heat oil in a pan, add chopped onion, curry leaves, turmeric powder, little salt and cook till transparent.
  • Add ginger-garlic paste and cook till onions turn brown.
  • Add cumin powder, coriander powder, red chili powder, cashew-poppy seed paste. Mix and cook for 2 to 3 minutes.
  • Add coconut milk, prawns, garam masala (If require add little water) and cook till oil oozes out.
  • Serve with rice, roti or pulao.


  1. What a beautiful write up about Konaseema. The recipe has got my salivary glands on an overdrive. Truly creamy and overtly delicious.

  2. I love curries with coconut milk and this dish is got amazing combination of flavors dear. Yummmy Yummy