Andaman Coconut Prawn Curry
Fresh prawns simmered in a spiced coconut milk gravy, a household staple across South Andaman's Tamil and Telugu settler communities.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Kadhai
- •Blender
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 19 g
- carbs
- 7 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 290 kcal
Instructions
- 1
Heat coconut oil in a kadhai (deep pan). Add curry leaves.
- 2
Add chopped onion and fry until golden.
- 3
Stir in ginger-garlic paste and cook until it smells aromatic.
- 4
Add chopped tomato. Cook until it turns soft and pulpy.
- 5
Add chilli powder, coriander powder and turmeric, stirring for a minute.
- 6
Pour in the coconut milk. Bring to a gentle simmer, not a rapid boil.
- 7
Add the prawns. Cook for 5–6 minutes until they turn pink and opaque.
- 8
Season with salt and simmer for another 2 minutes before taking off the heat.
Chef's tips
Add prawns near the end because they cook quickly and go rubbery if overcooked. Keep the coconut milk at a gentle simmer so it does not split.
Ingredient substitutions
- prawns → small squid pieces
Storage
Refrigerate for up to a day.
Reheating
Reheat gently on low flame without boiling hard.
Common mistakes to avoid
- •Boiling the coconut milk too hard, which can make it split or curdle.
Serving suggestions
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