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Prawns in Curry Leaf-Coconut Milk

I'm already salivating as I write this post. And why not, this dish is drool worthy. There's only one way to find out! It might look like a stairway to hell. But it's not that time consuming. Once you prep for it, you'll be tasting heaven!


  • 15 medium- big sized prawns de-veined and washed (marinate in 1/2 tsp ginger garlic paste and a pinch of salt and set aside for about 10 minutes)

Chop the following and keep ready:

  • 1 whole capsicum (red, green or yellow)

  • 1 medium-sized tomato

  • 1 medium sized onion

Moving on:)

  • 15-20 curry leaves

  • 1 or 2 slit light green chillies

  • 1 tsp mustard seeds

  • 2-3 cloves

  • 1 tsp ginger garlic paste

  • 4 medium sized crushed garlic pods

Spice Powders:

  • 1/2 tsp turmeric powder

  • 1/2 tsp cumin powder

  • 1/2 tsp coriander powder


  • 1/2 cup coconut milk

  • Coriander to garnish

  • Salt to taste

Handy tips:

Don’t get overwhelmed by the list of ingredients. If you have it all ready, cooking will be a breeze

- You might want to de-vein the prawns a day in advance to save yourself time on the day you make this dish.

- If you want chillies yet want a mild flavour, just de-seed them.

- When you put in the curry leaves do NOT fry them till they turn crisp. Just sauté till they turn into a beautiful dark green.

- You’ll know that prawns are cooked perfectly when they curl into a loose c shape. If they are slightly overdone, like mine(my grammy prefers it that way) then they take a tight C shape.

Let’s get started shall we?

  • Heat about 3 tbsps of coconut oil in a medium sized wok

  • When it heats up, splutter the mustard

  • Once spluttered, add garlic and let it brown a bit - light brown

  • Now add curry leaves let it release that fragrant aroma and turn dark green(scroll up and read the tip)

  • Time to add in the onions, sauté till translucent. You may keep them crunchy if you like.

  • Follow this with ginger garlic paste and give it all a good stir

  • Now add the tomato and capsicum.

  • Let it cook a bit before you add the Spice powders i.e. Turmeric, Coriander and cumin.

  • Now lightly rinse and drain the excess water from the marinated prawns and add them to the wok.

  • Cook the prawns for 3-4 minutes.

  • Add coconut milk and give it a stir.

  • You may add more curry leaves to enhance the flavour followed by coriander leaves.

  • That’s all folks! You’re ready to dig in!

I know I know, looks like a hell a lot of work. But trust me this is labour of love and so worth every step! Bon Appetite! Slurp!


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