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Coconut prawn curry

Coconut prawn curry

This curry cooks within minutes. The ideal "curry in a minute” for guests.

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