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Prawn StewPrawn Stew


:Seema Chandra

Recipe Servings


Recipe Cook Time

:30 Minutes

A light and coconut-y stew with delicately seared prawns and the aroma of freshly roasted spices.

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  • For the prawns:

    10 prawns, de-shelled and de-veined

    1 Tbsp vinegar

    Crushed black pepper, to taste

    1/2 tsp oil, to pan sear

    For the masala:
    Dry roast the following

    2 star anise

    1 tsp fennel seeds

    2 inch cinnamon stick

    12 pieces of cloves (laung)

    3 black cardamom pieces

    1 tsp whole black pepper

    For the stew:

    1 tsp oil

    1 tsp garlic, chopped

    3-4 green chillies slit

    2 onions, chopped

    1/4 tsp turmeric powder

    1 tsp coriander powder

    10-15 curry leaves

    2 cups or 400 ml of coconut milk

    1 cup coconut water



For the prawns:

In a bowl, marinate the prawns in vinegar and freshly ground black pepper for 5-10 minutes.

Pan sear the prawns in some olive oil.

For the masala:

Roast the spices on a tawa till you get a lovely fragrance.

Then grind it in a mixie.

For the stew:

Take a deep pan. Add oil and saute onions and garlic.

Add green chillies, curry leaves, turmeric and coriander powder.

Then add coconut milk and the coconut water.

Let it come to a boil, temper it down with the roasted masala mix and salt.

Add the pan seared prawns.

Let it simmer for 10 minutes.

Serve with appams.

Key Ingredients: Prawns, Vinegar, Black Pepper, Vegetable Oil, Star Anise, Fennel, Cinnamon, Cloves, Black Cardamom, Garlic, Green Chillies, Turmeric, Coriander Powder, Curry Leaves, Coconut Milk, Coconut Water, Salt, Onion

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