🇰🇪 Kenyan / Swahili · Fish & Seafood
🦐 Kenyan Coconut Prawns
Uduvi wa Nazi
Kenyan Coconut Prawns — fresh prawns cooked in a creamy, fragrant coconut milk sauce with garlic, ginger, tomatoes, and Swahili coastal spices. The most luxurious quick dish of the Kenyan coast — ready in 20 minutes and tasting like a celebration.
Uduvi wa Nazi brings together two of the Kenyan coast's greatest ingredients — fresh Indian Ocean prawns and thick coconut milk — in a dish that is simultaneously elegant and effortless. The coconut milk creates a naturally sweet, creamy sauce that envelops the prawns without overwhelming their delicate flavour. Served with coconut rice, it is the coastal celebration meal at its most irresistible.
Ingredients
Equipment: Large pan, Wooden spoon
- 500g large prawns — peeled and deveined, tails on
- 400ml thick coconut milk
- 2 medium onions — finely chopped
- 2 medium tomatoes — diced
- 4 garlic cloves — minced
- 1 tbsp ginger — grated
- 2 tbsp vegetable oil
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 2 tsp salt
- ¼ cup fresh coriander — chopped
- 1 tbsp lemon juice
- ½ tsp sugar — optional, to balance the coconut
Method
- Season prawns with salt, turmeric, and paprika.
- Cook onions in oil over medium heat until soft and golden — 6 minutes.
- Add garlic and ginger. Cook 30 seconds.
- Add tomatoes. Cook for 5—6 minutes until softened.
- Add curry powder and remaining spices. Stir 30 seconds.
- Pour in coconut milk. Stir gently. Bring to a gentle simmer — do not boil hard.
- Add prawns. Cook for 3—5 minutes until pink and just cooked through.
- Add lemon juice, sugar if using, and coriander.
- Serve immediately with coconut rice.
Chef Tips
- Never boil the coconut milk hard — it splits. A gentle simmer is the key.
- Do not overcook the prawns — 3—5 minutes maximum.
- A pinch of sugar balances the coconut milk beautifully without making the dish sweet.
Common Mistakes to Avoid
- Boiling the coconut milk vigorously — it separates into oil and water.
- Overcooking prawns — rubbery and tough.
The Science
The fat in coconut milk coats the prawn proteins and helps them retain moisture during brief cooking. The emulsified structure of coconut milk also creates a naturally thick, creamy sauce without any thickening agents — provided it is not boiled hard, which breaks the emulsion.
Nutrition (per serving)
Health Benefits
- Very lean, high-protein prawns.
- Coconut milk provides healthy MCTs.
- Garlic and ginger add antioxidant benefits.
Cultural Note
Coconut prawns represent the pinnacle of everyday Swahili coastal cooking — two abundant coastal ingredients (prawns from the Indian Ocean, coconuts from the palm-lined shore) combined in a dish that is both quick and celebratory. In Mombasa, this dish symbolises the generosity and warmth of coastal Kenyan hospitality.
Storage & Serving
Storage: Best eaten immediately.
Reheating: Not recommended.
Serve with: Wali wa Nazi, Basmati Rice, Chapati, Kachumbari, Fresh Coriander