Prawns in a tangy coconut gravy

Fish curry is a frequent dish in our friday lunch menu. Hailing from South of India, where fish is in plenty, its only natural we eat a lot of fish (Errr…. i dont, S and lil R loves it). Fish curry always tastes better the next day, or should be cooked well in advance during the day. The flavours develop the longer it rests. This is a not the typical spicy South Indian fish curry, this is more milder, and suits everyones palate.


Prawns- 1/2kg
Shallots– 50 gms ; sliced
Ginger -1/2 in.; roughly chopped
Green chillies -3 nos; slit lengthwise
Curry leaves- a handful
Red chilli powder- 2 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 1 tsp
Coconut milk- 2 cups
Coconut oil- 2 tblsp.
Raw green mango- 1 no.; small- sliced
Gambooge/Kodumpuli- 1 no.
Salt to taste 


Clean and devein the prawns, wash them with chickpea flour (this helps to get rid of the strong fish odor) and keep aside. In a terracotta dish, heat 2 tblspn. of coconut oil. Add  the sliced shallots to the hot oil, and saute them until translucent. Next, add the chopped ginger, green chilli and curry leaves to the sauteed shallots. Make a thick paste off the dry masalas, and add this to the onion mixture. Cook them until the oil starts appearing on the surface. At this stage, add  less than half a cup of water, stir throughly and let it come to a simmer. The raw green mango, gambogee and coconut milk is added, and whole gravy is cooked on medium flame and brought to a simmer. Turn down the flame, add the prawns and cook further until the prawns are cooked and gravy is thickened. Add salt according to taste.

Let the curry rest in the terracotta dish, until its ready to serve. Garnish with fresh green chillies and curry leaves.

Update (17.10.12): I recommend this curry to be served the next day.


3 Comments Add yours

  1. SP says:

    Love this prawn curry…yummy. And it tastes better the next day. May be you should add in the recipe that it should be served the next day 🙂

    1. itzmeveena says:

      I thought i had mentioned this in the recipe. Let me go back and look at it 🙂

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