Karnatik Prawns

Karnatik Prawns


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About this recipe: Prawns cooked with coconuts and haldi. This traditional prawn dish made with fresh coconut is typical to the coastal areas of Karwar in Karnataka.


Serves: 5 

  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 coconut, drained and flesh grated (see tip below)
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Kashmiri Degi Mirch (cayenne pepper ok to sub)
  • 1 teaspoon salt
  • 300g tiger prawns, peeled and deveined

Prep:25min  ›  Cook:25min  ›  Ready in:50min 

  1. In a large frying pan, heat oil over medium heat. Add onion and sauté till softened.
  2. Add coconut to the onions and sauté for a few minutes. Mix in turmeric, cayenne pepper and salt. Add prawns and stir. Reduce heat to low and cook for 15 minutes. Serve hot.


To crack open a fresh coconut, place it on a tea towel or newspaper on the floor. Then hit it firmly with a hammer across the middle. As soon as it starts to crack, put it over a bowl so you can drain the water. Break the coconut into smaller pieces to make the flesh easier to remove. Use a knife to remove the coconut by sliding it between the white flesh and the shell.

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