This East Indian Recipe of Prawn Curry is called Prawn Frithad. Frithad is one of the most popular East Indian Curry Recipes made regularly in an authentic East Indian kitchen.
Generally, East Indians make Chicken Frithad but Prawn Frithad is also a popular and much favoured recipe. The method of preparation and the ingredients used for the Chicken and the Prawn Frithad are the same. But when cooked both the curries vary in taste but are equally delicious.
As you are here also check out my Chicken Frithad recipe too. It is very similar to the Prawn Frithad but I have used coconut milk in it instead of fresh coconut. Coconut milk gives a lovely creamy texture to the Frithad gravy, you must try it out.
For the Prawn Frithad I have used freshly grated coconut which gives the curry a wonderful texture. Hope you will try out this Prawn Curry with Coconut and give me your feedback.
How to make Prawn Curry with Coconut
Basic Frithad or Prawn Curry Masala
- Red Chillies – you can use any combination of chillies like Kashmiri, Bedgi, or any other chillies that you like. But use chillies that are rich in colour. I prefer to use Kashmiri chillies because it gives the gravy a lovely red hue. I also prefer to add a few Bedgi chillies.
- Coriander & Cumin seeds
- Sesame & Poppy seeds
- Whole spices such as Cinnamon, Cardamom, Cloves, and peppercorns.
- Garlic and Ginger
- A small ball of tamarind for a slightly tangy taste.
- Freshly grated coconut
Method of preparation
- Heat oil in a pan and saute the onion till translucent.
- Add the tomato and fry till it softens
- Now add the Frithad masala paste and fry for 2 to 3 minutes on a medium flame.
- Add the potato cubes and 1 cup of water. Then cover the vessel and cook till the potato is tender.
- When the potato is cooked add in the prawns. Add a little more water, if required. Cover once again and cook again for about 5 to 6 minutes.
- Now switch off the flame and garnish the prawn curry with coriander leaves
- Prawn Frithad curry with coconut is ready to be served with rice or Rotis.
MASALA. For this Prawn Frithad, I did not roast the spices or the coconut as is generally done to make Frithad gravy. But I then had to fry the masala for at least 2 to 3 minutes till it could release its aroma.
When making Frithad with either chicken, beef, or mutton, I like to roast the spices and the coconut before blending.
COCONUT OR COCONUT MILK. You could also use coconut milk to make the Frithad curry. Traditionally, we use freshly grated coconut or even dried coconut. But it is always good to try variations. Use coconut milk if you like to.
Using coconut milk does not alter the taste of the gravy but you may find it to be a little sweeter. In that case use more of the red chillies to balance out the taste.
Check out the Prawn Curry Recipe Video
Please try out this recipe and also let me have your valuable comments. Also, give the recipe a star rating if you tried it out. This will help in reaching a wider audience.
Other East Indian Prawn Curry Recipes that you may like to try out:
Prawn Drumstick Curry Recipe | Prawn Lonvas
East Indian Recipe for Prawn Curry
Ingredients
- 12 to 15 Prawns, shelled and deveined Add salt and set aside.
- 1 Onion chopped
- 1 Tomato chopped
- 1 Potato cut into quarters
- 2 tbsp Oil for cooking
For the Frithad Masala (to be blended into a fine paste)
- ½ cup Fresh coconut
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Poppy seeds/Khuskhus
- 1 tsp Sesame seeds/Til
- 8 Red Chillies
- 7 to 8 Garlic flakes
- Whole spices Cinnamom 1-inch, cloves 3 to 4, cardamom -3
- Tamarind, a small ball
Instructions
- Heat oil in a pan and saute the onion till translucent.
- Add the tomato and fry till it softens
- Now add the Frithad masala paste and fry for 2 to 3 minutes on a medium flame.
- Put in the potato cubes and add 1 cup water. Cover and cook till the the potato is tender.
- When the potato is cooked add in the prawns. Add little more water, if required. Cover and cook again for 5 to 6 minutes.
- Switch off the flame and garnish with coriander leaves
- Prawn Frithad curry is ready to be served with rice or Rotis.
Notes
- Add sufficient water to adjust the gravy.
- Check for salt and add more if required.
- You could also use coconut milk instead of fresh coconut.
- Increase the number of prawns or potatoes to suit your requirement.
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