Sautéed Prawn and Ladyfinger Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Goan curry featuring tender prawns and sliced ladyfinger simmered in a fragrant coconut milk sauce. This Indian-inspired seafood recipe, ready in about 35 minutes, pairs raw prawns, peeled and deveined, coconut milk, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp mustard seeds and 8 curry leaves, cooking until the seeds pop and curry leaves crisp, about 30 seconds.
  2. Step 2: Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 chopped green chili. Sauté for 5 minutes until the onions turn translucent and golden.
  3. Step 3: Stir in 1/2 tsp turmeric powder and 1 tsp red chili powder, cooking for 1 minute until fragrant.
  4. Step 4: Add 250 grams sliced ladyfinger and 1/2 cup water. Cover and cook on medium-low heat for 8 minutes until the ladyfinger is tender but not mushy.
  5. Step 5: Add 400 grams raw peeled prawns and 1 cup coconut milk. Stir gently and simmer uncovered for 6-7 minutes until prawns turn pink and the sauce thickens slightly.
  6. Step 6: Season with salt to taste, remove from heat, and let the curry rest for 3 minutes before serving with steamed rice or flatbreads.

Frequently asked questions

How long does Sautéed Prawn and Ladyfinger Curry with Coconut Milk take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Prawn and Ladyfinger Curry with Coconut Milk?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Prawn and Ladyfinger Curry with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Prawn and Ladyfinger Curry with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Prawn and Ladyfinger Curry with Coconut Milk?

Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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