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Khaya’s quick prawn curry

Khaya’s quick prawn curry

This curry takes no time at all to cook. Very fragrant and really delicious.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    • 30 ml (2 tbsp) olive oil
    • 2 whole cloves
    • 15 ml (1 tbsp) ground cinnamon or 1 cinnamon stick
    • 2 bay leaves
    • 1 large onion, finely chopped
    • 15 ml (1 tbsp) crushed ginger
    • 15 ml (1 tbsp) crushed garlic
    • 2 tomatoes, finely diced
    • 15 ml (1 tbsp) curry powder
    • 5 ml (1 tsp) salt
    • 30 ml (2 tbsp) turmeric
    • 15 ml (1 tbsp) chilli flakes
    • 1 1/2 tbsp ground coriander
    • 500 g prawn meat, defrosted
    • 1/4 cup fresh coriander
    • 250 ml (1 cup) coconut milk or water
    • 4 cups cooked Spekko India Gate Classic Basmati Rice

Method

    1. Heat oil in a pan and add cloves, cinnamon and bay leaves .
    2. Then add chopped onions and sauté until golden brown.
    3. Add the ginger & garlic and sauté for a few more minutes until fragrant. Add the chopped tomatoes and curry powder and sauté for another 2 minutes.
    4. Add salt, turmeric powder, chili flakes and ground coriander. Lower heat and cook for 4-5 minutes.
    5. Add the prawn meat, coriander leaves and coconut milk or water. Heat through until simmering and serve immediately with hot with rice.

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    From the Spekko kitchen

    • If using water instead of the coconut milk, you can thicken the curry with a tablespoon of corn flour slaked in 2 tablespoons of water.
    • Instead of the Basmati rice, use Spekko Royal Umbrella Jasmine Rice.