Prawn Coconut Curry

  • 14 Jul - 20 Jul, 2018
  • Mag The Weekly
  • Cookery


• 750g large prawns, deveined and peeled but retaining the tail

• 1tsp turmeric

• Juice of 1 lime

• Salt to taste

• 4tbsp vegetable oil

• 1tsp cumin seeds

• 1tsp mustard seeds

• 5 curry leaves

• 1 small onion, thinly sliced

• 1 clove garlic, crushed

• 1tsp ginger, grated

• 1tsp chilli powder

• 1 green chilli, deseeded and finely chopped

• A pinch of castor sugar

• 200ml fish stock

• 100ml tomato purée

• 400ml coconut milk

• 1tsp rosewater

• 2tbsp coriander, chopped plus extra to garnish


Rinse the deveined and peeled prawns. Transfer into a bowl, toss with the turmeric, lime juice and salt. Leave to marinate for 10-15 minutes. Heat half the oil in a pan over medium heat. Once hot, add prawns and fry until they have a golden crust, then transfer into a separate bowl and set aside. Add remaining oil to the pan and fry cumin, mustard seeds and curry leaves for about three minutes. Add onion, garlic, ginger, chilli powder and chopped chilli, and sauté until the onion is translucent. Sprinkle with castor sugar and add the stock and tomato purée. Bring to a boil and cook for 5-10 minutes until the stock has reduced. Stir in coconut milk, rosewater and coriander, and season to taste. Simmer over gentle heat for a further 10 minutes. Finally, add the prawns just five minutes before serving. Garnish with fresh coriander leaves and serve with basmati rice.