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11 March, 2016

Konkani Style Prawns Curry

Posted in : Sea Food on by : nrdubey Tags: , , , ,

Date – 21.2.2016

About Recipe

Here I am presenting konkani style Prawns Curry. The original recipe of making konkani prawns curry is different, here I gave my own twist to this recipe. Hope you will like it.

Preparation time – 20 mins

Cooking time – 30 mins

Cuisine – Konkani/Indian

Recipe type – main

Serve – 3-4






Measurement cup used 1 cup = 220 ml

Prawns – 750 g (before cleaning) or 2 cup (clean, washed and devained)

Onion – 2 medium (finely chopped)

Ginger-garlic – ½ tbsp

Tomato – 1 medium (finely chopped)

Curry leaves – 8 – 10

Red chilly powder – 1 to 1 ½ tsp

Kashmiri red chili powder – 1/2 to 1 tsp  (for color)

Coriander powder – 1 tsp

Turmeric powder – 1 tsp

Tamarind – 2 inch or kokam – 3-4

Salt – as per taste

Water – ½ – ¾ cup

Oil – 2 tbsp

Fresh coriander leaves – for garnishing

For dry roast and make paste

Coconut – 2 tbsp (grated)

Cinnamon stick – ½ inch

Clove/laung – 3-4

Snuf/sombu – ½ tsp

Cumin/jeera – ½ tsp

Black peppercorns/ kali mirch– ¼ tsp


Soak the the kocum or tamarind in 2 tbsp of hot  water for 10 – 15 mins.
After 15 mins mash it nicely and filter it. You will get tamarind or kokum water and keep aside.

In a kadai dry roast grated coconut till it turns light brown over low – medium flame and keep stirring. Take it out and  Keep aside.

In that same kadai dry roast cinnamon, clove, black pepper corns,  snuff and cumin. Till aroma comes.

Take these roasted garam masala and coconut in a blender, add little water and make paste. Keep aside.

Heat oil in a kadai add finely chopped onion and curry leaves. Saute till onion turns translucent.

Add ginger-garlic (paste or crushed), saute till raw smell goes off.

Add red chili, kashmiri red chili, coriander and turmeric powder, saute a while.

Add finely chopped tomato, stir and saute till tomato turn soft and mushy.

Add blended paste, stir for a minute or till oil separates.

Add prawns, stir well. Put the lid and cook prawns with the masala for 2 min at low flame.

After 2 min open the lid add  1/2 to 3/4 cup of water, kokum or tamarind water and salt.

Stir well, bring this mix to boil and simmer the flame.

Cook prawns in this gravy  for 2-3 min or till it gets cooked. (prawns takes less time to cook)

Finally add chopped coriander leaves and turn off the flame.

Serve hot with steamed rice or chapati.

In Short


Soak tamarind or kokam in  hot water for 10 -15 min


After 15 min mash it nicely and filter it , you will get the tamarind juice


Dry roast coconut over low – medium flame and keep stirring


Till it turn light brown, take it out


Now dry roast cinnamon, cumin, clove, snuff and black pepper corns, till aroma comes


Take roasted coconut and whole garam masala in a small blender


Add littel water and make fine paste, keep aside


Heat oil


Add onion, pinch of salt and curry leaves, saute till onion turns translucent


Add ginger and garlic, paste or crushed, fry till raw smell goes off


Add red chili, kashmiri red chili, turmeric and coriander powder, stir for few seconds


Add chopped tomato, saute till tomato gets mushy


Add grinded paste


Saute and stir till oil separates


Add prawns


Stir well


Put the lid and cook prawns for 2 min over low flame


Add water


Add tamarind juice


Add salt


Bring it to boil and then simmer the flame and cook till prawns get tender (prawns take very less time to cook)


Add chopped coriander and turn off the flame


Konkani style prawns is ready

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