South Indian coconut & prawn curry

South Indian coconut & prawn curry

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(12 ratings)

Prep: 15 mins Cook: 25 mins - 30 mins


Serves 2
This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut

Nutrition and extra info

Nutrition: per serving

  • kcal312
  • fat11g
  • saturates5g
  • carbs19g
  • sugars13g
  • fibre6g
  • protein21g
  • salt1.7g


  • 1 large onion, quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ thumb-sized piece ginger (no need to peel)



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic cloves
  • 4 tomatoes, 2 halved, 2 cut into wedges



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • ½ cinnamon stick
  • ½ tsp black mustard seeds
  • 3 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • seeds from 4 cardamom pods, crushed
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • 10 fresh or dried curry leaves
  • ½ fish stock cube
  • 15g creamed coconut, chopped
  • 1 red chilli, halved, deseeded and sliced or diced
  • 150g pack raw, shelled king prawns
  • 140g skinless cod, cut in half, then halve again to make chunky strips



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…


  1. Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.

  2. Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked – if not, it is worth cooking for another 5 mins.

  3. Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).

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Comments, questions and tips

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10th Dec, 2017
Prepared the sauce earlier in the day and added the fish and prawns for a short time when we were wanting to eat...
Little Tony
12th Jul, 2020
Did it work ok?
15th Mar, 2016
Fresh and the right level of spiciness. Very good, specially considering the little time it takes to prepare. Used coconut milk and served it with cauliflower rice.
26th Oct, 2015
Really tasty meal - everybody enjoyed. Will become a regular, Added a bit more fish, prawns and coconut milk (as I couldn't find coconut cream). Served with cauliflower pilau,
Frantic Flapjack
29th Sep, 2015
This was a very light curry. Not very spicy but good depth of flavour.
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