Though this dish may have some hot spices, it is an excellent curry dish any person can truly enjoy. The flavours are excellent and the ingredients are cheap too. This is a recipe that should be on every man's shelf.
Peel and devein the king prawns, rinse gently under cold running water, and pat dry
Chop the large onions and tomatoes into evenly-sized pieces
Deseed the green chillies and dice finely
Prepare garlic paste and ginger paste by blending or grating as needed
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat
Add chopped onions to the hot oil and sauté until golden brown, stirring occasionally
Add garlic paste and ginger paste, cooking until aromatic (about 1–2 minutes)
Stir in green chillies, blending well with the mixture
Add chopped tomatoes and a generous pinch of salt, cooking down until tomatoes are soft and the oil begins to separate
Sprinkle in garam masala, coriander powder, and cumin powder, stirring constantly to toast the spices and bloom their flavor (1–2 minutes)
Pour in coconut milk gradually, stirring to combine all aromatics and spices evenly
Allow the curry sauce to simmer gently until slightly thickened, about 5–8 minutes
In parallel, check the prawns for shell remnants or grit and ensure they are dry for optimal searing
Once the sauce has thickened, add the king prawns to the pan and stir to coat thoroughly
Simmer the prawns in the curry sauce for 3–5 minutes, just until pink and opaque; do not overcook to maintain tenderness
Lower the heat and stir in the single cream, blending to achieve a silky sauce consistency
Taste and adjust salt as desired
Remove from heat and let the curry rest for 2–3 minutes to allow flavors to meld
Garnish with freshly chopped coriander leaves before serving
Serve the King Prawn Curry immediately, paired with steamed basmati rice or warm naan bread for a classic presentation
For elevated plating, use a wide, shallow bowl, arrange prawns attractively atop the sauce, sprinkle extra coriander, and drizzle a thin swirl of cream on top