Konju Roast (Prawn Curry with Coconut Milk)

Kerala is famed for its seafood, Reza Mahammad's simple curry can be made in minutes and uses plenty of sun-kissed ingredients
By Reza Mahammad
Konju Roast (Prawn Curry with Coconut Milk)
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus 15 mins soaking
  • Effort: easy



  • 4 dried chillies
  • 6 tbsp warm water
  • 1 tsp ground coriander

For the Sauce:

  • 4 tbsp coconut oil
  • 3 onions, finely chopped
  • 3cm piece of ginger, grated
  • 3 fat cloves garlic, chopped
  • 18 curry leaves
  • 2 green chillies, chopped
  • 150 ml water
  • 1 walnut-sized piece of kokum, soaked in 50 ml warm water
  • 500 g prawns, shells removed, cleaned
  • 100 ml coconut milk

Tips and Suggestions

Kokum is sold at many ethnic grocers. Although it has a different taste to tamarind, you may substitute tamarind pulp for kokum.


1. Soak the red chillies in warm water for 15 minutes before pounding them to a paste with the coriander powder. A pestle and mortar is handy for this, or you could use a food processor.

2. Heat the coconut oil in a large saucepan, tip in the onions, ginger, garlic and curry leaves. Cook until the onions have browned, then add the chilli and coriander paste. Continue cooking, stirring all the time over a low heat for a minute or two, and add 150ml water to the pan.

3. Mash the kokum into the soaking water, removing any seeds and discarding them. Add the liquid to the pan and simmer the sauce until it thickens. This should take about 5 minutes.

4. Add the prawns to the masala, cover the pan and simmer for 5-7 minutes until the prawns are tender. Pour in the coconut milk just before serving.

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