Coconut prawn curry
This curry cooks within minutes. The ideal "curry in a minute†for guests.
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Loading... Ingredients
60 ml (4 tbsp) oil
1 onion, finely chopped
6 lime leaves
7,5 ml (1 ½ tsp) coarse salt
15 ml (1 tbsp) crushed garlic
10 ml red chilli powder
2 tomatoes, skinned and chopped
5 ml (1 tsp) ground cumin
10 ml (2 tsp) ground coriander
5 ml (1 tsp) garam masala
2,5 ml (1/2 tsp) turmeric
400 ml coconut milk
1 kg prawns, shelled and de-veined
6 cups cooked Spekko India Gate Classic Basmati Rice
fresh coriander and curry leaves, to garnish
Method
1.Heat oil in a large, thick bottomed pot. Add the chopped onion, lime leaves and salt. Sauté the onion until it turns a light golden brown. Add the garlic and red chilli powder and stir for 4 – 5 seconds.
2.Add the chopped tomatoes and continue stirring until they soften and start to form a thick spicy paste.
3.Mix in the ground cumin, coriander, garam masala and turmeric. Stir for 5 seconds and then pour in the coconut milk.
5.Bring the sauce up to the boil and then add the de-veined prawns. Simmer until the prawns are translucent and the tails begin to curl slightly.
6.Cover the pot with a tight fitting lid and remove from the heat. Leave the curry to stand for 2 minutes and then garnish with fresh coriander or curry leaves.
7.Serve with Spekko India Gate Classic Basmati Rice.