Maharashtrian Prawns Curry

Maharashtrian Prawns Curry – a delicious, flavourful, coconut based gravy.

Prawns can be cooked in a number of ways. I have earlier shared the recipes of Prawns Balchao, Chilly Garlic prawns and prawns pulao. Today, I am sharing a Maharashtrian way of making prawns curry. This recipe is from my mom-in-law’s kitchen.  Prawns are cooked in a coconut gravy flavoured with spices. Addition of fennel seeds gives the curry a distinct flavour. Here’s the recipe:


300 grams fresh prawns (washed and deveined) (jhinga)

For  marinating  prawns

1 tsp red chilly powder (laal mirch)
1 tsp turmeric powder (haldi)
Salt as per taste (namak)
1 tsp lemon juice (nimbu ka ras)

For masala paste

½ cup fresh coconut (grated) (nariyal)
1/4th cup coriander leaves (hara dhaniya)
5 to 6 garlic cloves (lehsun)
3/4 inch gingern(adrak)
1 tbsp fennel seeds (saunf)

Other ingredients

1 tbsp red chilly powder (laal mirch)
1 onion (chopped) (pyaaz)
1 tomato (chopped) (tamatar)
1 tsp garam masala
2 tbsp oiln (tel)
Salt as per taste (namak)

Prawns Curry
Maharashtrian Prawns Curry


  • In a mixing bowl, combine the prawns, red chilly powder, turmeric powder, lemon juice, salt and mix well.
  • Keep this aside for atleast 20 minutes.
  • Blend coconut, coriander leaves, garlic, ginger and fennel seeds to a smooth paste. Keep this aside.
  • Heat 1 tbsp oil in a pan.Add the marinated prawns.
  • Saute for 4 to 5 minutes. Remove and keep this aside.
  • Heat 1 tbsp oil in a pan.  
  • Add the chopped onions.
  • Saute and cook till it turns golden brown.
  • Add the chopped tomatoes and cook till it turns mushy.
  • Now add the ground masala, red chilly powder, garam masala and salt(as required).
  • Mix well and cook for 5 minutes until you see the bubbles.
  • Now, add the masala coated prawns.
  • You can add water if required, depending on the consistency you need.
  • It can be made into a thick gravy or a semi thick gravy.
  • Cook covered for 5 to 7 minutes.
  • Serve Maharashtrian Prawns curry  with chapatis or rice.



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