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 INGREDIENTS:
 
To Marinate
 
500 gms - Prawns
1/2 tbsp - Ginger-Garlic Paste
1/2 tsp - Turmeric Powder
2 tsp - Red Chili Powder
1 tsp - Salt
1 tbsp - Lemon Juice

For Curry

4-5 tbsp - Oil
6-7 - Curry Leaves
5 Large or 4 Cups - Onion
4 - Green Chilies
1/2 tbsp - Ginger-Garlic Paste
3 Large or 2.5 Cups - Tomatoes
1/2 tbsp - Red Chili Powder (or to taste)
2 tsp - Coriander Seeds Powder
1/2 tsp - Turmeric Powder
1/4 tsp - Nutmeg Powder
1/2 tsp - Cloves Powder
1/2 tsp - Cinnamon Powder
1 tsp - Cumin Powder
1/2 tsp - Garam Masala Powder
1/2 Cup - Granted Coconut
3 tbsp - Chopped Coriander Leaves
 
Prawn-Coconut-Curry-Recipe
 
METHOD:
 
Clean and wash prawn well, marinate with ingredients listed under to marinate and keep aside until required. Or you can also marinate it for 1-2 hours if you have time but by the time we required prawns it's good more than 30 minutes. Grind coconut with 2-3 tbsp of water.

Finely chop onion, tomato, coriander seeds and slit green chili.
In a pan or wok heat oil add onion, curry leaves, green chili, ginger-garlic paste and saute until onion becomes soft. Cook in medium flame with regular stirring for around 6-7 minutes or until onion becomes golden brown.
 
Add red chili, coriander seeds and turmeric powders and mix well. Add tomato, stir cover and cook until mashed gets almost mashed for around 7-8 minutes in medium flame with regular stirring.

Now add cumin, cloves, cinnamon, garam masala, nutmeg powder and give a stir. Add marinated prawns stir and cook in medium flame until prawn gets cooked around 15-20 minutes, do stir regularly. 

Water from prawns itself is enough to have thick curry consistency, if you wish add 1/2 to 1 cup water
 
Add coconut paste, salt and mix well. Simmer for 5 minutes in slow flame, garnish with coriander leaves and off flame
 
Serve with steamed rice, I also made Broccoli Beans Stir fry along.
 
Notes
If you don't have nutmeg, cloves and cinnamon powder increase garam masala to 1 or 1.5 tsp.
This curry is on spicy side so adjust chili powder to suit your needs.
You can also add 1/2 cup coconut milk along with coconut paste.
You can add little tamarind pulp/water also if you prefer tangy taste.

 

See Also

PRAWN CURRY WITH COCONUT RECIPE,    Kadai Prawn (Jhinga) Recipe,    Indian Tandoori Fish,    Bharwan Machli Recipe (Stuffed Fish),    Kerala Fish Curry,    Fish Tikka Recipe,    Macher Jhol (FISH IN BENGALI SAUCE),    Amritsari Fish Recipe,    Strawberry Cake Recipe,    Chocolate Swiss Roll,    Peach Cake Recipe,    Fudge Cake Recipe,    Chocolate Cherry Cake Recipe,    Rainbow Cake Recipe,    Banana Chocolate Cake,    Coconut Cup Cakes,    Almond Cake Recipe,    Coconut Cake Recipe,    Apple Cake Recipe,    Carrot Jam Recipe,    Pear Jam Recipe,    Apricot Jam Recipe,    Apple Jam,    Shami Kebab Recipe,    Murg Noorjehani Recipe,    SHAHJEHANI MURG MASALA RECIPE,    Murg Kebab Mughlai Recipe,    Shahi Rogan Josh,    Mughlai Chicken Pulao,    Shahi Kaju Aalo Recipe,    Eggless Cake Recipe,    Mughlai Meat Durbari Recipe,    SHAHI CHICKEN KORMA RECIPE,    Keema Mater Recipe,    Mughlai Seekh Kabab Recipe,    Biryani Badshahi Recipe,    Stuffed Eggs,    Poached Eggs,    Egg Pakora Recipe,    Mushroom Omelet,    Egg Curry Recipe,    Indian Egg Biryani Recipe,    FLUFFY OMELETTE RECIPE,    Cheese Omelet,    EGG TOAST RECIPE,    Chicken Stir Fry,    Chicken Korma Recipe,    Chicken Kali Mirch,    INDIAN CHICKEN DILRUBA RECIPE,    Indian Chicken Curry Recipe,    CHICKEN CHETTINAD RECIPE,    Chicken in coconut milk,    Chicken Bon Bon,    Chicken Biryani,    Pineapple Chicken,    Curried Chicken with Rice receipe,    Makhani Arbi Masala,    Malai Kofta,    Stuffed Bhindi,    Bhindi Bhaji,    Pindi Chana ,    Navratna Korma Recipe,    Chicken Afgani Recipe,    Indian Butter Chicken Recipe,    
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