This spicy curry goes well with rice, chapatti, idiyappam, appam, etc. Easy to prepare within 15-20 minutes and is absolutely tasty. The red chilli and green chilli cuts the sweetness of the prawns and make perfect spicy curry. Whereas coconut milk balances the spiciness of the prawn curry. For people who love your curry to be extra spicy, you can cut down on the coconut milk.

Prawn (cleaned and de-veined)-250grams
Oil-3 teaspoons
Mustard seeds- ½ teaspoon (optional)
Fenugreek seeds- ¼ teaspoon
Fennel seeds- ¼ teaspoon
Dry Red chilli-1
Onion chopped-1
Green chilli-2
Ginger chopped-1 teaspoon
Garlic chopped- 2 cloves
Tomato chopped-2
Turmeric - ¼ teaspoon
Chilli powder-1 teaspoon
Coconut - ½ cup
Coriander leaves-2 teaspoon
Curry leaves-little

  • Pour oil in the pan and add mustard seeds. When it splutters add fenugreek seeds, fennel seeds, dry chilli and curry leaves one by one.
  • Add onion and green chilli cook till translucent pink colour. Then add ginger and garlic when raw smell leaves add tomatoes and cook for 2-3 mts.
  • Add salt, turmeric powder, chilli powder and little water. When it comes to boil add the prawns. Cook the prawns for 2-3 minutes.
  • Then add coconut milk bring it to boil and add coriander leaves along-with curry leaves. Do not over cook the prawns because it tends to become rubbery. 
  • Note: people those who are health conscious avoid the coconut in this curry.