Coconut Prawn Curry
Directions
- 1Peel and devein 1kg of prawns.
- 2Add 1 tsp of garam masala, 0.5 tsp of ground cumin, 1 tsp of curry powder, 0.25 tsp of red chili powder, a pinch of salt, and some vegetable oil to the prawns. Mix well and set aside.
- 3Heat a little oil in a large pan or wok over high heat and stir-fry the prawns until they are seared on the outside but not fully cooked through. Remove and set aside.
- 4In the same pan, add 1 tbsp of butter and reduce the heat to medium. Sauté one finely chopped onion until softened and translucent.
- 5Add 1 tbsp of minced garlic and 2 tsp of minced ginger, cooking until fragrant for about 2-3 minutes.
- 6Stir in 1.5 tsp of garam masala, 1.5 tsp of ground cumin, and 1 tsp of curry powder, cooking for 30 seconds to bring out the flavors.
- 7Add 400g of crushed tomatoes, 1 tsp of red chili powder, salt to taste, 1.5 tsp of brown sugar, and 250ml of coconut milk.
- 8Stir everything together and let it simmer for about 5 minutes until the sauce thickens. Adjust the seasoning to your liking.
- 9Return the prawns to the pan and cook them in the curry sauce for an additional 1-2 minutes until they are fully cooked.
- 10Serve immediately, garnished with spring onion and a drizzle of chili oil to finish.
Ingredients
- 1 kg prawns
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 1 tsp curry powder
- 0.25 tsp red chilli powder
- pinch salt
- vegetable oil
- 1 tbsp butter
- 1 onion
- 1 tbsp minced garlic
- 2 tsp minced ginger
- 1.5 tsp garam masala
- 1.5 tsp ground cumin
- 1 tsp curry powder
- 400 g crushed tomatoes
- 1 tsp red chilli powder
- to taste salt
- 1.5 tsp brown sugar
- 250 ml coconut milk
- spring onion
- chilli oil
Equipment
wokspatulaspoontongs
Tips
- This dish is perfect with a side of rice.
- Garnish with spring onion or coriander, and a drizzle of chilli oil if you like.