Prawn / Shrimp Curry – Tuticorin Style


Already I have shared few prawn recipes, but this completely different from others. Usually we use throw out the prawn/shrimp head, already I have shared a recipe about prawn head fry and again here in this one also we are going make use of the prawn head. I have ground the prawn head with a cup of water, drained and cooked with curry.

The aroma of this curry would be unbeatable, also it tastes delicious, also a good try with prawn head. Let us move on to the recipe…

Prawn/Shrimp Curry - Tuticorin Style

Prawn/Shrimp Curry – Tuticorin Style


  • Prawns/Shrimps – ½ kg
  • Onions – 2 nos
  • Garlic – 4 cloves
  • Chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Coconut milk (thick) – 1 cup
  • Bay leaf – 1 no
  • Star anise – 1 no
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Cardamom – 1 no
  • Curry leaves – two sprigs
  • Salt to taste
  • Oil – 1 tbsp


  • Clean the prawns/shrimps, take out the head and keep it separately.
  • Take the prawn head with two cup of water and grind it the blender.
  • Drain the ground mixture, transfer it a mixing bowl, add in a tsp of chili powder, coriander powder, turmeric powder and salt followed by the coconut milk. Mix it well, so that there would be no lumps of spice powders.
  • Peel and finely chop the onions, garlic and ginger.
  • Heat oil in kadai, add in the chopped garlic and cook for few mins.
  • Add in bay leaf, cloves, cardamom, cinnamon, star anise and wait until they crackle.
  • Add in the onions and curry leaves, cook until the onions turn golden brown.
  • Pour in the coconut milk mixture, cover and cook until the raw smell goes off and it comes to semi thick consistency.
  • Add in the prawns/shrimps, cover and cook until the prawns are half cooked.
  • Remove the lid and keep in medium flame, wait until the oil separates and floats on the top of the curry.
  • Sprinkle a chopped coriander leaves and cover with the lid.

Serve hot with steamed rice.


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