4.4/5 rating (33 votes)

Malabar Prawns

Prawns in a rich coconut sauce

  • Heat Medium
  • Serves 4
  • Prep 15 mins
  • Cook 30 mins
Malabar Prawns

Hari says

I just love this dish! It gives a wonderful sauce which has the perfect balance or sweetness, salt and chilli heat and because I want this to be gorgeously creamy in flavour I have stayed away from adding anything too tangy (kokum or tamarind) which you certainly can do if you want to. This is a dish that is very special so get the biggest juiciest, prawns you can find it's definitely worth it. The sauce has a vibrant yellow colour and is all about south Indian coastal flavours from the prawns, to the coconut to the curry leaves. The coconut powder adds a sweetness and the coconut milk the creaminess so if you can use them both then please do. 

I really want to hear what you think so please do leave a comment below.

  • Ingredients
  • Method
  • 1 tbsp coconut oil
  • 1 tsp fenugreek seeds
  • 5 cloves of garlic, sliced
  • 7cm ginger, thinly sliced
  • 20 curry leaves
  • 2-3 green chillies, sliced diagonally
  • 7 shallots, sliced
  • 1 tsp salt
  • 400g tinned tomatoes
  • 1 tsp turmeric
  • 1 tsp hot red chilli powder
  • 1 tsp coriander powder
  • 3 tbsp coconut powder
  • 200ml coconut milk 
  • 500g king prawns
  • handful coriander, chopped


  1. Heat oil in a pan and add the fenugreek seeds stir for a few seconds, you don't want them to darken in colour.
  2. Add the sliced garlic and leave it to brown before adding the curry leaves, sliced ginger and sliced chillies. Stir and cook for a minute or two.
  3. Add the shallots and cook until soft and just starting to brown (about 10-15 minutes).
  4. Using a hand blender blitz the tinned tomatoes to a puree and add to the pan with some salt. Stir through and leave to cook for a few minutes.
  5. Stir in the turmeric, red chilli powder and coriander powder and stir.
  6. Mix the coconut powder with some water to make a watery paste and stir into the masala.  
  7. Leave this to boil then reduce the heat to simmer until it's nice and thick. Add the tin of coconut milk and mix it together.
  8. Once the sauce is at the consistency that you are happy with, check the seasoning and adjust if required. Stir in the lovely raw prawns and cook until they change colour.
  9. Remove from the heat and stir in a little coriander and serve with some plain boiled rice.

Nutritional information

Typical values* per Serving
Fat (g)11
of which saturates (g)9
Carbohydrates (g)23
of which sugars (g)12
Fibre (g)6
Protein (g)28
Salt (mg)645
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

This goes well with

You may also like to try

Share this

“ Thank you for printing this recipe for my delicious Malabar Prawns ”


Comments (8)

  • Colin Stephenson

    Colin Stephenson

    19 July 2019 at 09:17 |
    What an amazing recipe, probably one of the best I've come across. The sauce was superb. As an experiment next day with the remaining sauce I added some lentils, pineapple juice, pineapple and a little sugar. It made a fantastic Dhansak.
    I'm hooked on this app now. Its a great place to find so many variations of Indian food, and with excellent recipes to back them up.
    Thank you so much


    • Hari Ghotra

      Hari Ghotra

      07 September 2019 at 13:15 |
      Great to have you on board with us Colin - Yep this is definitely a corker of a recipe. I love it!! Have you downloaded the app https://hari.is/2P5rXbk ?


  • Jenny


    18 May 2019 at 16:20 |
    This recipe is delicious, easy to make and one of the nicest dishes I’ve ever tried. I’ve made it a few times for friends and family and it always goes down a treat. Thank you!


    • Hari Ghotra

      Hari Ghotra

      22 May 2019 at 07:14 |
      Hi Jenny A real favourite of mine too. Thanks for trying it - next time take some pictures and share them with us on the app https://hari.is/2P5rXbk Hari


  • Chris


    29 July 2016 at 09:16 |
    I did make this and it was delicious, I just found it a bit rich, so added a little tamarind to cut richness, once again thanks for recipes they are great


    • Hari Ghotra

      Hari Ghotra

      29 July 2016 at 09:21 |
      Hi Chris Thanks for trying it - You are right some may find it a bit rich and many Malabar style dishes do have tamarind in them so that was a good choice. Glad you enjoyed it and adding your personal twist. Really appreciate your comments Hari


  • Chris Paull

    Chris Paull

    16 July 2016 at 15:26 |
    Hi Hari, I was planning on cooking this, but read ingredients and was confused by coconut powder. Is this coconut milk powder or another ingredient that I am unfamiliar with? I love your recipes and try to make one every week, thanks so much for giving them to us


    • Hari Ghotra

      Hari Ghotra

      18 July 2016 at 15:40 |
      Hi ChrisThanks for your comment, yes its coconut milk powder - I love this dish the balance of heat and sweet and spice is amazing. Let me know what you think. Hari


Leave a comment

You are commenting as guest.

By providing your email address you are allowing Hari Ghotra LTD to send you email communications in accordance with our Privacy Policy and Terms and Conditions.

“ Don’t forget you can stay up-to-date with all my latest recipes by following me on Facebook, Twitter, Google and Pinterest or by subscribing to my YouTube channel ”
Hari Ghotra