Mangalorean prawns curry , fried fish & fried yam

Main Dish
4 servings
10 min
25 min
Very Easy


Number of serving: 4
300 g peeled prawns

1/2 teaspoon turmeric powder

1 1/2 teaspoon ginger - garlic paste

Salt for marination 9 approximately 1 teaspoon )

1) For coconut paste :

1 cup grated coconut

1 teaspoon red chilli powder or 7 red chillies

1/2 teaspoon pepper powder

1 tablespoon coriander powder

Water for grinding ( approximately 1/4 cup )

2) Other ingredients:

1 large onion or 10 small onions

2 green chillies, slit lengthwise

1 tablespoon tamarind paste or 4 raw mango slices

1 cup ( 100 ml ) thick coconut milk

1 spring dark green curry leaves

1/4 cup water

2 teaspoon cooking oil

Salt to taste

3) Fried Yam:

500 g yam

50 g tamarind pulp

20 gram ginger - garlic paste

20 g red chilli powder

1 teaspoon jeera ( cumin ) powder

1 spring curry leaves ( fried )

Cooking oil for frying

Salt to taste


  • Marinate the prawns in a mixture of turmeric powder , ginger - garlic paste and salt for 15 to half an hour.
  • 1) For coconut paste :
    Make a smooth paste in a mixer. Add little water while grinding. Finally adjust the thickness of the coconut paste with water (Coconut paste should not be too watery ).
  • 2) Other ingredients:
    Heat oil in a pan or earthen pot. Add finely sliced onions and saute till golden brown. Add currry leaves , green chillies and fry for two minutes on low heat.
  • Add prawns and saute for two minutes. Add 1/4 cup water and raw mango slices ( if using or add tamarind paste later ) , cover with a lid and cook on a low heat for 3 minutes.
  • Add ground coconut paste, tamarind paste , salt , cover with a lid and cook for another 3 - 5 minutes or till the prawns are tender. Stir in the thick coconut milk , and do not boil again. Serve with rice / appam.
  • 3) Fried Yam:
    Wash and peel yam. Slice into 1/2 cm thickness. Blanch in boiling, salt water with 30 g tamarind pulp for 3 minutes. Drain. Set aside for 5 minutes. Marinate yam with ginger - garlic paste , red chilli powder , cumin powder and remaining tamarind pulp.
  • Heat oil in a frying pan. Sear marinated yam on both sides till light brown. Garnish with fried curry leaves. Serve hot with rice.


Rate this recipe:
Generate another secure code = 

Related recipes


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips