Keerti's Karwari Prawns Recipe - Allrecipes.com
Keerti's Karwari Prawns Recipe
  • READY IN 50 mins

Keerti's Karwari Prawns

Recipe by  

"A prawn preparation made with coconut. Typical to the coastal areas of Karwar in Karnataka state, India."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings

Directions

  1. In a large saute pan, heat oil over medium heat. Add onion, and saute till transparent.
  2. Add coconut to the onions, and saute for a few minutes. Mix in turmeric and ground red chile pepper, and salt. Add prawns, and stir. Reduce heat to low, and cook for 15 minutes. Serve hot.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 25 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2003

These shrimp were delicious, yet I found the coconut difficult to shred.

 
Most Helpful Critical Review
Dec 21, 2005

Quite a good recipe but I felt that something was missing. Maybe it is because the only spices are chilli and turmeric. Will try with some mustard seeds and garam masala next time. Thanks for the recipe anyway!

 

10 Ratings

Jul 28, 2003

I used pregrated unsweetened coconut that you buy at any store. The recipe is a little dry, but flavor delicious. I think the flavor would be enhanced if 1/2 cup coconut milk or fish/chicken stock was added.

 
Jul 13, 2003

Indian food is some of the most imaginativly flavored cuisines in the world, much is done with many spices with few ingredients. Adds a lot of interest to a menu . Marigold

 
Mar 27, 2008

WOW! I love coconut shrimp and this was very, very good. Reading other reviews I simply used unsweetened flaked coconut and added a little water once the shrimp were added to the pan (to make up for the moisture loss of using dried coconut). Very quick and tasty. I served it with Indian side dishes. My husband finished his plate and exclaimed "that was great, time to lick the plate, good!" This is so not my man, to give you an idea of just how good this dish is. Thank you for sharing this dish. This will take the place of my Korma as the star of my Indian dinners.

 
Jul 30, 2003

To make the recipe a little more juicy I used canned young cocnut juicy (since I did not use fresh coconut but shredded unsweetened coconut from the store). I also did not want to burn up myself nor set my guests on fire so I used a lot less cayenne pepper. It was absolutely delicious (the leftovers the next day were even better after soaking in the spices for a whole night)

 
Jan 17, 2005

ouch! really good, 1 coconut is to much for 3/4 lbs of prawns unless (you have really small coconuts).

 
Jun 23, 2005

A very good recipe, although I definitely recommend not using a whole coconut. Otherwise, I really enjoyed it!

 

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Nutrition

  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 36.1 g
  • 56%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 482 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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