For The Curry Masala

  • ½ fresh coconut, chopped into pieces
  • 1 teaspoon poppy seeds
  • 1 teaspoon white sesame seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 100g walnuts halves
  • 30g chopped cashews
  • 10 cloves of garlic
  • 15 dried Kashmiri chillies
  • 3 small tomatoes, chopped

For The Prawn Marinade

  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon salt

For The Curry

  • 350g prawns, shelled and de-veined with tails on
  • 2 tablespoons wheat flour
  • 2 tablespoons cooking oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon curry powder
  • Salt to taste
  • 2 large potatoes quartered


  1. Weigh out all the ingredients for the curry masala and keep aside.
  2. In a pan, dry roast all the masalas and let them cool.
  3. Cut the tomatoes and coconut and add to the grinder with walnuts and all the spices to make the curry paste.
  4. Clean the prawns, devein and keep in chilled water. Add the spices for marination and keep aside for a few hours.
  5. In a heavy bottom pan add the oil and wheat flour, brown till nutty and cooked. Add the curry paste and keep cooking until thick. Add the powdered spices and salt.
  6. Add in the potatoes and cook till almost done. Add in the prawns when ready to serve. Boil them in the curry for 4-5 min.
  7. Serve hot with steamed rice and fresh salad!