Coconut Prawn Curry
Immerse yourself in the tropical notes of our coconut prawn curry, a cuisine that magically intertwines the flavours of the ocean and coconut.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 75 ml Olive Oil
- 250 g Prawns
- 1 Onions
- 2 Tomatoes
- 2 Green Chillies
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Salt
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- Coriander
- 2 tbsp Water
- 200 ml Coconut Milk
Instructions
- 1
In a pan heat up the oil on medium heat until hot
- 2
Add the deveined prawns then fry for a few minutes before removing the prawns from the pan
- 3
In the same pan and add the chopped onions and cook for 4-5 minutes until softened – if there is any too much oil then remove it
- 4
Add the green chillies, ginger paste and garlic paste then cook for 1-2 minutes until fragrant
- 5
Add the chopped tomatoes then cook for 3-4 minutes until softened
- 6
Add the salt, turmeric powder, chilli powder, and cumin powder before cooking the spices for a few more minutes – add the water to help release the colours from the spices and prevent any burning
- 7
Add the fried prawns and cook for a few minutes to incorporate the spices
- 8
Add the coconut milk then stir before covering and cook for 10 minutes until the oil separates – the oil has separated when there is a thin layer of oil on the top
- 9
Add the garam masala and chopped coriander then cook for a few minutes
- 10
Serve with fresh homemade naan and enjoy!