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prawn coconut curry recipe

Prawn Coconut Curry Recipe

  • Author: nags
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Seafood
  • Cuisine: Indian

Description

A simple and easy prawn coconut curry recipe to serve with rice


Scale

Ingredients

  • 500 grams prawns, shelled and deveined
  • 1/2 cup grated coconut
  • 2 cups cubed ripe tomatoes
  • 2 cups sliced onions
  • 23 garlic flakes, sliced
  • 2” piece of ginger, sliced
  • 1/2 tsp red chilli powder
  • 2 tsp coriander powder
  • 2 tbsp oil
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp mustard seeds
  • 56 dry red chillies
  • 1/2 cup tamarind water
  • Salt to taste
  • Curry leaves or coriander leaves for garnish

Instructions

  1. Heat 1 tbsp oil in a wide pan and add the onions, ginger, and garlic
  2. Saute until the onions turn soft and pink. Add the tomatoes
  3. Give everything a mix and let the tomatoes cook for 2-3 minutes
  4. Then add the coconut, chilli powder, and coriander powder
  5. Mix together and it cook for 5-6 minutes or until the raw smells leaves coconut and onions
  6. Transfer to a mixer jar and grind to a coarse paste. Set aside.
  7. Clean and prepare your prawns.
  8. Extract tamarind juice and discard the pulp and seeds, if any
  9. Heat the remaining 1 tbsp oil in the same pan and add mustard seeds, fenugreek seeds, and red chillies torn roughly into pieces
  10. When the mustard pops, add the ground coconut mixture
  11. Add in the tamarind extract and some salt
  12. On medium heat, cook the coconut tamarind mixture for 8-10 minutes
  13. It will thicken quite a bit and the flavours would be nicely incorporated. Taste test and add more salt as needed
  14. Add the prawns at this time and cook covered for no more than 5 minutes.
  15. Prawns need very little time to cook and overcooking will make them rubbery. Nobody likes rubbery prawns. Nobody.
  16. Uncover, turn off heat, and serve hot with rice.