Prawns in Green Spice Paste (Hara Masala) with Coconut
A vibrant Indian seafood curry featuring succulent prawns cooked in an aromatic green spice paste made from fresh coriander, coconut, ginger, garlic, and green chilies. The fragrant base is built with fennel and cumin seeds, while turmeric adds warmth and color. This quick-cooking dish delivers bold, fresh flavors perfect for weeknight dinners or special occasions. Serve with warm paratha or steamed rice to soak up the flavorful sauce.
Ingredients
- 6 ½ oz raw shrimp, cleaned and deveined
- 1 medium onion, finely chopped
- ½ teaspoon fennel seed
- ½ teaspoon cumin seed
- 1 tablespoon coconut oil
- 1 teaspoon lemon juice
- ¼ teaspoon turmeric powder
- water
- salt
- 1 bunch coriander leaves
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ½ cup grated coconut
- 3 green chilies, roughly chopped
Instructions
- 1
Clean and devein the shrimp, season with turmeric and salt, set aside
- 2
Blend coriander leaves, coconut, ginger paste, garlic paste, and green chilies with water to form a paste
- 3
Heat oil over medium flame, add fennel and cumin seeds until they sputter
- 4
Add onions with a pinch of salt, cook until translucent
- 5
Add green paste, mix well and cook for 3-4 minutes
- 6
Add water and lemon juice, cover and cook for 5 minutes
- 7
Add seasoned shrimp, adjust salt, cover and cook for 3-4 minutes until shrimp are cooked
- 8
Serve with paratha or rice
Tips
Don't overcook the prawns as they become rubbery; 3-4 minutes is usually sufficient once added to the sauce
Adjust the amount of green chilies based on your heat preference for a milder or spicier dish
Good to Know
Refrigerate for up to 2 days in an airtight container
Green paste can be made 1 day ahead and refrigerated
Serve immediately while hot with paratha or steamed rice
Common Mistakes
Don't add prawns too early to avoid overcooking and becoming tough
Ensure onions are properly translucent before adding paste for better flavor development
Substitutions
slightly different texture
FAQ
Can I use frozen prawns for this recipe?
Yes, thaw frozen prawns completely and pat dry before seasoning. Fresh prawns will give better texture but frozen works well too.
How spicy is this dish and can I reduce the heat?
The heat level depends on the green chilies used. Start with 2 chilies for mild heat, or remove seeds to reduce spiciness further.
Can I make this without coconut?
The coconut adds richness and authenticity, but you can substitute with cashews or omit entirely for a lighter version with different flavor profile.