26 July 2019 Lorraine 1Comment
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This is the best Prawn Curry I have ever cooked. It was to die for…I am raving about my own cooking so that tells you something. My hubby says he has a new favourite now. He was even looking for some leftovers to have with his eggs the next morning, that confirms just how amazing this curry was. I am definitely cooking it for every guest from now on…..lol!

I was just looking for a new way to cook my Prawn Curry. We love our Spicy Prawn Curry but I think this has now become our new favourite. If you are wondering what’s the key to cooking this Prawn Coconut Curry or any curry for that matter. It’s a few simple techniques that can take your curry from good to great. Whole spices must be heated in hot oil, this is one way to unleash it’s flavour. A curry doesn’t take hours to cook but you have to do a good job of cooking it even in a short space of time. The onion must be cooked properly which forms the base of the curry. You want slightly brown onions, the deeper the colour the more flavour it adds to your curry. You have to cook your spices for a couple of minutes, this is when all it’s flavours are extracted. Do not cook on high heat, a curry should be cooked low and slow. The simmering is what allows all the flavours to infuse.

Easy Prawn Curry cooked in a creany cocount sauce

I also cannot stress enough how fresh spices makes all the difference to your curry. It’s really not difficult to roast and grind your own spices. A little coffee grinder does the trick in just a few seconds. When adding spices to my curries I always play around with the balance of spices until I feel it suits my palette. It’s the same with chilli powder, you can always adjust according to your own palette.

This Prawn Coconut Curry is very quick to cook and tastes even better the next day. It’s best served with some Naan Bread or Rice and a nice crunchy Sambal.

Easy Prawn Curry cooked in a creany cocount sauceLooking for more Prawn recipes:

Spicy Prawn Curry

Creamy Chilli and Garlic Prawn Pasta

Prawn Coconut Curry

Simple Prawn Curry cooked in Coconut Milk
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 700 gram prawns shells removed
  • 1 x 400 ml coconut milk
  • 3 tbsp vegetable oil or coconut oil
  • 1 cinnamon stick
  • 2 bay leafs
  • 1 sprig curry leaf
  • 1 onion finely chopped
  • 1 tspn ginger/garlic paste
  • 1/2 tspn turmeric
  • 1&1/2 tspn curry masala you an use Kashmiri Chilli Powder if you don't have masala
  • 1 tspn ground coriander
  • 1 tspn tamarind
  • 1&1/2 tspn sugar or palm sugar
  • 2 large cloves garlic finely grated
  • salt

Prawn Marinade

  • 2 large cloves garlic finely grated
  • 1 tspn garam masala
  • salt

Instructions

  • Marinate the prawns with the garam masala and some salt and refrigerate for half an hour
  • Heat 2 tablespoons of oil in a pan and flash fry the prawns, just to brown them a little for a few seconds. Cover with foil and set aside
  • Clean any masala that's left in the pan, otherwise it will burn. Add another tablespoon of oil and fry the bay leaf and cinnamon stick until fragrant
  • Add the onion and curry leaf and sauté the onion until its slightly brown
  • Add the ginger/garlic paste and cook for a minute
  • Add the masala, coriander and turmeric and cook for at least 2 minutes on low heat. Add a drop of water if required
  • Add the coconut milk and simmer for at least half an hour until the sauce starts to thicken
  • Add the tamarind and sugar. Cook for 5 minutes. Remove the bay leaf, curry leaf and cinnamon stick and blend the sauce until it's smooth and creamy
  • Add the prawns and heat through. Season with more salt if required


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One thought on “Prawn Coconut Curry

  1. This sounds delicious.
    I’m so far from home and do miss the wonderful South African food, so I’m gonna try this and spoil my family this weekend.
    Keep up the great work Lorraine.

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