Prawn Curry Without Coconut..East Indian Style.

This is typical East Indian style prawn curry  which is made without the use of coconut .I have already posted prawn curry with bhindi and Prawn Kanji curry before which are very famous in our cuisine but they both have coconut in them.We use a lot of coconut in our fish & meat curries also in our vegetables & foogaths .At times I get bored of the coconut curries then we make such simple curries like this .I have also posted before one simple recipe of  fresh  bombay duck fish curry chichavani  which are very simple curries but yet very delicious and taste absolutely divine with some hot piping rice.

This curry is pretty simple & easy to prepare there is no grinding needed .The key ingredient is the  Bottle Masala which is prepared in bulk for the rest of the year during summers in  every East Indian Catholic family  .I will be posting the recipe soon in coming  month. The bottle masala makes the simplest curry tasty we use it for fish ,meat and vegetables too.You will easily find it in any cold storage & markets in Mumbai.

This curry also taste  good with fish masala too if you cannot find the bottle masala you just will need to add some coriander cumin powder ..
10-15 prawns deveined
1 tbsp bottle masala/fish masala
3 green chillies slitted
5-6 garlic chopped
1 inch ginger chopped
a sprig curry leaves
2 potatoes cut into quarters
1 tomato finely chopped
2 onions finely chopped
1 tsp tamarind pulp
1/2 tsp turmeric powder/haldi
salt to taste
2 tbsp oil

  • Devein the prawns   ,wash, drain the excess water Marinate with salt &turmeric powder.
  • In a vessel heat oil  then add the curry leaves.
  • Put the chopped onion & saute till soft then add chopped ginger garlic & saute till raw smell disappears.
  • Add the slit  green chillies & fry for 3-4 min.
  • Then add the tomatoes & fry well till the oil separates & it turns mushy.
  • Now add the marinated prawns & fry for 5-7 min.
  • Then add the  bottle/fish masala & saute well over low heat for 4-5 min.
  • Add water & potatoes cover the lid & let it come to nice boil.
  • Simmer the heat & continue to cook till the potato is boiled.
  • Now add in tamarind pulp 
  • Lastly add chopped coriander leaves .
  • Serve hot with rice/bread/chapatti/handbreads.

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  1. Wait for your bottle masala and use it for my vegetable dish and pass it to my mom and sis for non veg.

  2. Delicious love to know the ingredients in the bottle masala.

  3. Waiting for ur bottle masala and love this prawn curry in this style and so nice to know different making styles in our India thru ur blog

  4. love prawns...the dish looks so tempting

  5. looks super spicy .. Thats the way we prefer at home .

  6. prawn curry looks superb and waiting to know the ingredients for bottle masala.

  7. Nice and love the delicious spicy outcome. Worth the try with the ready made masala.

  8. Its so good with all those flavors and one I particular prefer is the spiciness. Definitely worth using the fish masala..

  9. All time fav.

  10. Tempting prawn delish....

  11. uff... love the color of the curry dear...

  12. Woooow wat a colour.loved the dish.

  13. oh, enjoy with rice sure very good, furthermore without coconut , more healthy!

  14. I like spicy prawn curries! Looks very delicious.

  15. Looks so delicious and tempting prawn curry :) yumm !!

  16. Slurp,Hard to resist to this delicious prawn curry.

  17. OOOH...I love love this curry very much. it is the ultimate curry u can have with rice or roti..i love it dear. too tempting

  18. Hi Gloria, I love your prawn curry, very appetizing and delicious. I don't mind to have extra rice to go with the gravy. :))

    Have a nice day.

  19. i am veg person but this curry is so spicy and i like spices
    .looks tempting and flavorsome:)
    Let me know when u are free to chat...trying to chase u from long time:)

  20. Se ve muy rica la mezcla me encanta su color probaré tu receta con curry ,abrazos

  21. I've never heard of "bottle masala". Need to look that up. What a delicious and healthy way to eat shrimp. Love the seasoning and would definitely needs some rice or bread to make sure that I don't lose any of the curry sauce.

  22. i am sure this recipe will turn out great. Please let me know when to put the tamarind pulp. it is in the ingredients but not in the method

    1. Mentioned in the method now ..thank you