A simple and easy prawn coconut curry recipe to serve with rice
- 500 grams prawns, shelled and deveined
- 1/2 cup grated coconut
- 2 cups cubed ripe tomatoes
- 2 cups sliced onions
- 2–3 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
- 5–6 dry red chillies
- 1/2 cup tamarind water
- Salt to taste
- Curry leaves or coriander leaves for garnish
- Heat 1 tbsp oil in a wide pan and add the onions, ginger, and garlic
- Saute until the onions turn soft and pink. Add the tomatoes
- Give everything a mix and let the tomatoes cook for 2-3 minutes
- Then add the coconut, chilli powder, and coriander powder
- Mix together and it cook for 5-6 minutes or until the raw smells leaves coconut and onions
- Transfer to a mixer jar and grind to a coarse paste. Set aside.
- Clean and prepare your prawns.
- Extract tamarind juice and discard the pulp and seeds, if any
- Heat the remaining 1 tbsp oil in the same pan and add mustard seeds, fenugreek seeds, and red chillies torn roughly into pieces
- When the mustard pops, add the ground coconut mixture
- Add in the tamarind extract and some salt
- On medium heat, cook the coconut tamarind mixture for 8-10 minutes
- It will thicken quite a bit and the flavours would be nicely incorporated. Taste test and add more salt as needed
- Add the prawns at this time and cook covered for no more than 5 minutes.
- Prawns need very little time to cook and overcooking will make them rubbery. Nobody likes rubbery prawns. Nobody.
- Uncover, turn off heat, and serve hot with rice.