A dish of coconut prawns sits on a blue tablecloth

Large flakes of fresh coconut accent this dish of Susheela’s Coconut Prawns. It is the favourite recipe of Susheela’s daughter-in-law, Aroma Dipu. Together, Aroma and Susheela shared how to make it when we joined them for a cooking lesson at Casa Linda Cooking School in Kochi, Kerala.

Testing the recipe at home was almost as enjoyable as being there in Kochi with this warm and wonderful family. All that was missing were their smiling faces and the sounds of tropical birds carried in on the breeze through open windows. The flavours travelled well even if the breeze could not reach us.

We hope your curiosity and palate carry you to Kochi one day so you too can taste this food and feel the warmth of the breeze and the hospitality. Food like Susheela’s Coconut Prawns can fuel such desire.

Aroma cooking the coconut prawns

Susheela’s Coconut Prawns Recipe

2 servings but may be easily multiplied


1 Tablespoon sunflower oil
¾ cup shallots, sliced lengthwise
2 teaspoons garlic paste
1 teaspoon ginger paste
pinch salt
½ lb (about 14) large prawns
2 Tablespoons of fresh coconut flesh chopped into a large dice
½ teaspoon turmeric
½ teaspoon Kashmiri chilli powder
¼ teaspoon Indian chilli powder
½ teaspoon freshly grated black pepper


  1. Heat the sunflower oil in a shallow fry pan on medium heat.
  2. Add the onions and cook until brown and crispy – about 10 minutes – then add the garlic and cook for 30 seconds before adding the ginger paste and salt.
  3. Add the prawns and coconut pieces, sprinkle with the turmeric, chilli powders and pepper and cook and turn the prawns until they just turn pink on both sides.
  4. Remove from heat and serve immediately.
  5. Enjoy with rice and/or appams.

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