Shrimp Coconut Masala / Prawns Coconut fry

Shrimp Coconut Masala / Prawn Coconut Fry

Recipe Details

---

Ingredients

• Shrimp / Prawns – 2 lb
• Oil – 2 tsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1 tsp
• Dried red chilies – 3
• Onion – 1/2 large, chopped
• Coconut powder – 1 1/2 tsp
• Ginger-garlic paste – 2 tsp
• Green chilies – 5, slit
• Curry leaves – 1 tsp
• Red chili powder – 1/2 tsp
• Turmeric powder – a small amount
• Coriander powder – 1 1/2 tsp
• Yogurt / Curd – 2 tsp
• Black pepper powder – 1/4 tsp
• Lemon juice – 1/2 tsp
• Salt – to taste
• Coriander leaves – 6 sprig, chopped, for garnish

---

Preparation

1. Clean the shrimp as needed, remove the shells, heads, and tails if necessary, and devein.
2. Pat the shrimp dry and keep aside.
3. Chop the onion.
4. Slit the green chilies.
5. Chop the coriander leaves for garnish.

---

Cooking Instructions

1. Heat the oil in a wide non-stick or heavy-bottomed pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the cumin seeds and dried red chilies and fry briefly for about 10 seconds.
4. Add the chopped onion and coconut powder.
5. Sauté until the onion begins to soften.
6. Add the green chilies, curry leaves, and salt.
7. Add the ginger-garlic paste, turmeric powder, coriander powder, yogurt, and red chili powder.
8. Mix well and cook over medium heat until the raw aroma of the ginger-garlic paste disappears and the masala becomes fairly dry.
9. Add the prepared shrimp and mix gently so the pieces are evenly coated with the masala.
10. Cook over medium heat just until the shrimp turn opaque and are fully cooked, stirring occasionally.
11. The shrimp will release some moisture as they cook. If needed, increase the heat briefly toward the end to reduce excess liquid, taking care not to overcook the shrimp.
12. Sprinkle with black pepper powder.
13. Add the lemon juice and chopped coriander leaves.
14. Mix gently, taste and adjust the salt if needed, then remove from the heat.

---

Tips

No Extra Water: There is usually no need to add water because shrimp naturally release moisture while cooking.

Do Not Overcook: Shrimp cook very quickly. Remove them from the heat once they are opaque and fully cooked so they remain tender.

Spice Level: With 5 green chilies, 3 dried red chilies, and red chili powder, this can be quite spicy. Reduce the chilies according to your preference.

Frozen Shrimp: Frozen cleaned shrimp can be used for convenience. Thaw completely, drain well, and pat dry before adding to the masala.

Dry Finish: This recipe is meant to be more of a dry coconut masala fry than a gravy. Reduce only the excess moisture needed to coat the shrimp without cooking them for too long.

Serving Suggestion

Serve Shrimp Coconut Masala hot with steamed rice, rasam rice, chapati, dosa, or as part of a South Indian meal.

Recipe Source: Adapted from Vahrehvah.