Prawns in coconut gravy or Shrimp in coconut gravy with drumstick is a very delicious dish from northern Kerala or Malabar in India. The variations to this curry are substituting drumsticks with green mangoes or snake gourd. Vegetarians can even omit the shrimp and just make it with the drumstick and it tastes great!
Drumsticks may not be available year-round in the U.S. but frozen ones are readily available in any Indian grocery store and they can be used. Using any of the veggies with the prawn or shrimp imparts that unique flavor of the shrimp to it which makes the curry very delicious.
Prawns in coconut gravy preparation
Using fresh coconut in this recipe will give an authentic taste. However, you can use frozen grated coconut as it is easily available here and it tastes good as well. It should be ground well to a fine paste with just about enough water. It is also better to use fresh prawns/shrimp if available, else one can always use frozen ones. Boil Tamarind juice along with green chilies, shallots, and ginger till the raw smell evaporates. Add the prawns and shrimp, later the ground coconut is added into the gravy. The tempering of this curry is also very important and it lends a very nice flavor to the curry. This goes best with white rice. Hope you will try this recipe and let me know how you like it. Happy cooking!
A delicious mouthwatering curry made with shrimp and drumstick in coconut gravy and is based on Malabar and Kerala cuisine
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10 -15
Prawn (Shrimp)
medium sized - ¼ packet Frozen grate coconut or fresh
- 1-inch ginger coarsely cut
- 2 Tomatoes finely chopped
- 3 green chilies slit
- 8-10 shallots halved
- 1 small Tamarind lemon-sized ball (juice squeezed)
- ½ tsp Turmeric powder
- 2 tsp 2 tsp Red Chili powder or as tolerated
- 1 sprig curry leaves
- 1 tsp mustard seeds
- 3-4 shallots finely chopped
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Grind the coconut with one shallot and little water to a very fine paste.</
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Take a deep bottomed pan and boil the tamarind extract with the ginger, green chilies, shallots, and tomatoes with a little water.
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Add salt and spices turmeric and chilly powder to it.
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Once the raw taste of the tamarind is gone, add the shrimp and cook till it is done.
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Add curry leaves and boil for 2 more mins.
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Add the coconut paste and boil for about 5 to 10 mins till a nice yellow color is obtained.
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Turn off heat.
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Heat 2 spoons of oil in a small pan and add mustard seeds.
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After the mustard seeds splutter, add finely cut shallots and fry until reddish-brown.
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Add this to the curry. Serve with rice. Enjoy!
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Good one ---
Thank you Sangita!
I have never heard of coconut gravy....awesome!