Prep Time: 10 minutes, Cook Time: 20 minutes, serves 2


  • 250 gms small prawns/shrimps
  • 150ml coconut milk
  • 1 onion
  • 1 tomato (or paste)
  • 2 red chillies
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste and 3-4 cloves of garlic
  • 1 tbsp vegetable or coconut oil
  • 1 teaspoon black mustard seeds
  • ½ teaspoon fenugreek seeds/sauf
  • 8-10 curry leaves, fresh or dried
  • ½ teaspoon turmeric
  • 1/2 teaspoon coriander seeds
  • ½ tsp cracked black peppercorns
  • 1 teaspoon taramind
(we added green bell-pepper too)


For Marination

Wash and devein prawns/shrimps and marinade it with turmeric, 1/2 tsp ginger, 1/2 tsp garlic, pinch of red chilli, pinch of salt. Marinade for 10-15 minutes.

For masala

Grind garlic, red chilli, fenugreek, coriander seeds and peppercorn

For curry

  • Heat oil in a pan, add onions and sautee until pink (we made a paste of the onion)
  • Add the tomato paste and cook for 5 minutes on high flame
  • Add turmeric the ground masala
  • Once the gravy turns brown, add coconut milk
  • In the end add curry leaves, prawns and salt and cook for 5 minutes till prawns become white.
  • Serve with rice/ parotta.

Please make sure not to over marinade or overcook prawns, just 4-5 minutes are sufficient.


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