A prawn preparation made with coconut. Typical to the coastal areas of Karwar in Karnataka state, India.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saute pan, heat oil over medium heat. Add onion, and saute till transparent.

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  • Add coconut to the onions, and saute for a few minutes. Mix in turmeric and ground red chile pepper, and salt. Add prawns, and stir. Reduce heat to low, and cook for 15 minutes. Serve hot.

Nutrition Facts

446.4 calories; 16.2 g protein; 18.2 g carbohydrates; 0 mg cholesterol; 482 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2003
These shrimp were delicious, yet I found the coconut difficult to shred. Read More
(22)

Most helpful critical review

Rating: 3 stars
12/21/2005
Quite a good recipe but I felt that something was missing. Maybe it is because the only spices are chilli and turmeric. Will try with some mustard seeds and garam masala next time. Thanks for the recipe anyway! Read More
(3)
11 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/14/2003
These shrimp were delicious, yet I found the coconut difficult to shred. Read More
(22)
Rating: 4 stars
07/28/2003
I used pregrated unsweetened coconut that you buy at any store. The recipe is a little dry but flavor delicious. I think the flavor would be enhanced if 1/2 cup coconut milk or fish/chicken stock was added. Read More
(10)
Rating: 4 stars
07/13/2003
Indian food is some of the most imaginativly flavored cuisines in the world much is done with many spices with few ingredients. Adds a lot of interest to a menu. Marigold Read More
(7)
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Rating: 5 stars
03/27/2008
WOW! I love coconut shrimp and this was very very good. Reading other reviews I simply used unsweetened flaked coconut and added a little water once the shrimp were added to the pan (to make up for the moisture loss of using dried coconut). Very quick and tasty. I served it with Indian side dishes. My husband finished his plate and exclaimed "that was great time to lick the plate good!" This is so not my man to give you an idea of just how good this dish is. Thank you for sharing this dish. This will take the place of my Korma as the star of my Indian dinners. Read More
(4)
Rating: 4 stars
07/30/2003
To make the recipe a little more juicy I used canned young cocnut juicy (since I did not use fresh coconut but shredded unsweetened coconut from the store). 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) Read More
(4)
Rating: 3 stars
12/21/2005
Quite a good recipe but I felt that something was missing. Maybe it is because the only spices are chilli and turmeric. Will try with some mustard seeds and garam masala next time. Thanks for the recipe anyway! Read More
(3)
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Rating: 4 stars
01/17/2005
ouch! really good 1 coconut is to much for 3/4 lbs of prawns unless (you have really small coconuts). Read More
(3)
Rating: 4 stars
06/23/2005
A very good recipe although I definitely recommend not using a whole coconut. Otherwise I really enjoyed it! Read More
(2)
Rating: 5 stars
08/12/2003
I made this dish last week along with other Indian side dishes and it was wonderful. Because I didn't want to fool around with cracking peeling and shredding fresh coconut I looked online to see about substitutions. I learned that 4-5 cups of unsweetened shredded coconut is equal to the fresh type. Turned out great although a bit dry. I will make this one again. Thanks for sharing. Read More
(1)