Karnatik Prawns

    50 mins

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

    24 people made this

    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
    Global ratings:

    Reviews in English (24)


    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)