Keralan Coconut Prawn Curry

This is the perfect recipe for your next date night. Impress your loved ones in under 30 minutes with authentic taste and flavours with our Coconut Curry cooking sauce.

30 minutes

Serves 4




Keep this recipe for later

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  • Kohinoor Coconut Curry Cooking Sauce -1 pack
  • Raw prawns – 500gms
  • Cooking oil – 2tsp
  • Mustard seeds – ¼ tsp
  • Ginger garlic paste – 1tsp
  • Green chilli sliced – Chopped onion – 1
  • Chopped tomato – 1
  • Chopped coriander – 1tbsp


Heat oil in a pan, add the mustard seeds when they start to crackle, add the green chilli and ginger garlic paste, cook for a minute then add the chopped onions.

Sauté for a minute, add the chopped tomato and the prawns, cook untill the prawns become pink in colour.

Mix in the Kohinoor Coconut Curry Sauce and bring to a boil and cook for a couple of minutes.

Sprinkle with chopped coriander leaves and serve with Kohinoor Basmati rice.      

(to cook Kohinoor Basmati Rice)

Wash and soak the basmati rice in lukewarm water and keep for ½ hour.

Drain the Kohinoor Basmati Rice.

Add to a pan with 500ml boiling water.

Allow to cook on medium heat, approx. 7-8 minutes, until all the water is absorbed and holes form on the surface of the rice.

Then reduce the heat to very low and cover with kitchen paper towels and a lid. Allow to steam for 7 minutes, open and fork the rice to make it fluffy

Coconut Prawn Curry 1 1