Coconut Prawn Gravy is one of my favorite comfort foods. The combination of juicy prawns and creamy coconut milk creates magic in every spoonful. I learned this recipe from my mom, and it’s been a family favorite for years. The dish strikes a perfect balance between the natural sweetness of prawns and the rich, velvety coconut sauce.
About the Recipe
This recipe takes basic ingredients and turns them into something special. The prawns cook gently in coconut milk, soaking up all the wonderful flavors. The onions and spices create a perfect base, while the two-stage coconut milk addition ensures a rich, layered taste. It’s an easy recipe that always gets rave reviews.
Why You’ll Love This Recipe
– Quick and straightforward – perfect for busy weeknights
– Uses simple ingredients you can find at any grocery store
– Creates a restaurant-style dish at home
– The sauce is surely dreamy
– Leftovers taste even better the next day
– Great for both beginners and experienced cooks
– Works well with rice or bread
Coconut Prawn Gravy
Cooking Tips
– Don’t skip drying the prawns – it helps them brown better
– Cook the onions until truly golden for the best flavor
– Add the thick coconut milk at the end to prevent curdling
– Keep stirring gently while simmering
– Fresh coconut milk gives the best results, but canned works well too
Serving and Storing Suggestions
Serves 4-6 people. Prep time: 15 minutes. Cooking time: 30 minutes. Serve hot with steamed rice or naan bread. Leftovers keep well in the fridge for 2 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Butter Garlic Prawns
- Coconut Fish Curry
- Creamy Seafood Stew
- Prawn Masala
Nutrient Benefits
Prawns are high in protein and omega-3 fatty acids. Coconut milk provides healthy fats and minerals. Onions add antioxidants, while spices like cardamom offer digestive benefits. This dish combines nutrition with great taste in every bite.
Coconut Prawn Gravy
Ingredients
- 750 gms Prawns - 750 grams
- 1 large Onions (ground to a paste)
- 2 medium Ornions (sliced finely)
- 2 tbsp Chilli paste - 2 tbsp
- 3 Bay leaves - 3
- 1 cup each Coconut Milk (thick and thin) (milk can be extracted from one large coconut or tinned coconut milk may also be used)
- 3 to 5 Green Cardamom
- Salt to taste
- Oil for frying
Instructions
- Wash and dry the prawns in a kitchen towel. Set aside.
- Heat oil in a wok (kadai). Add bay leaves and green cardamom and fry for a few minutes.
- Add sliced onions and fry till golden brown. Then add the ground onion paste and the chillie paste. Fry for several minutes adding little water, as necessary, to prevent the masala from burning.
- Add the prawns. Stir thoroughly and then add the thin coconut milk. Keep simmering in high heat till the gravy reduces to a half. Add salt to taste.
- Finally add thick coconut milk and simmer in medium heat for 12 to 15 minutes.
- Serve hot with rice.
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Frequently Asked Questions
Can I use frozen prawns?
Yes. Thaw them completely and pat dry before cooking. Fresh prawns give the best results, but frozen ones work well too. Just make sure they’re good quality and properly deveined.
How spicy is this dish?
The heat level comes from the chili paste, so you can adjust it to your taste. Start with less and add more if needed. The coconut milk helps balance the heat.
Can I make this ahead for a party?
You can prepare it up to a day ahead. Reheat gently on the stove, stirring occasionally. Add a splash of coconut milk if the sauce seems too thick.
