Karnatik Prawns


    Karnatik Prawns

    Karnatik Prawns


    24 people made this

    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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    Reviews and Ratings
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    Reviews in English (23)


    These shrimp were delicious, yet I found the coconut difficult to shred.  -  08 May 2000  (Review from Allrecipes US | Canada)


    I used pregrated unsweetened coconut that you buy at any store. The recipe is a little dry, but flavor delicious. I think the flavor would be enhanced if 1/2 cup coconut milk or fish/chicken stock was added.  -  11 Apr 2000  (Review from Allrecipes US | Canada)


    Indian food is some of the most imaginativly flavored cuisines in the world, much is done with many spices with few ingredients. Adds a lot of interest to a menu . Marigold  -  05 Nov 2000  (Review from Allrecipes US | Canada)

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