Karwari Curry Prawns

Karwari Curry Prawns


25 people made this

Succulent prawns are sauteed with diced onion and freshly grated coconut in hot oil. Seasoned with turmeric, cayenne pepper and salt. Easy and ready in no time.


Serves: 5 

  • 2 tablespoons vegetable oil
  • 1 onion, peeled and diced
  • 1 coconut, drained and flesh grated (see tip below)
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 380g tiger prawns, peeled and deveined

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. In a large frying pan, heat oil over medium heat. Add onion and fry till softened.
  2. Add coconut to the onions and fry for a few minutes. Mix in turmeric, cayenne pepper and salt. Add prawns and stir. Reduce heat to low and cook for 15 minutes. Serve hot.


To crack open a fresh coconut, place it on a tea towel or newspaper on the floor. Then hit it firmly with a hammer across the middle. As soon as it starts to crack, put it over a bowl so you can drain the water. Break the coconut into smaller pieces to make the flesh easier to remove. Use a knife to remove the coconut by sliding it between the white flesh and the shell.

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Reviews (6)


Easy and tasty. - 20 Feb 2015


Used different ingredients. I used dessicated coconut that you buy at any store. The recipe is a little dry, but flavour delicious. I think the flavour would be enhanced if 100ml coconut milk or fish/chicken stock was added. - 21 Jul 2008


Used different ingredients. To make the recipe a little more juicy I used tinned coconut juice (since I did not use fresh coconut). I also did not want to burn up myself nor set my guests on fire so I used a lot less cayenne pepper. It was absolutely delicious (the leftovers the next day were even better after soaking in the spices for a whole night) - 21 Jul 2008

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