Palak
Originating from the Konkan coast, this prawn curry features spicy coconut gravy, tangy kokum, and rich flavors, making it a perfect comfort meal.
A traditional Kerala dish where prawns are cooked in a tangy kodampuli and spicy coconut sauce, then wrapped in a banana leaf.
A Goan specialty, this tangy seafood dish with vinegar and red chillies can be enjoyed as both a curry and a pickle, served with rice or bread.
From Mumbai’s native fishing community, these masala-coated fried prawns are a crunchy starter, best enjoyed with lime juice and a cold beer.
rawns marinated in chili, turmeric, and lime are cooked in a flavourful tomato-based gravy with hints of hing, mustard, and tamarind.
An Andhra dish made with prawns in a thick, slightly bitter sauce from gongura leaves (sorrel), particularly enjoyed in winter.