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    • King Prawn Curry

    King Prawn Curry

    Mark Sharron
    Easy
    30 minutes
    4 to 6

    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.

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    Ingredients

    • 2 pounds king ​prawns
    • 2 large onions, chopped
    • 3 tomatoes, chopped
    • 2 green chillies, deseeded and diced
    • 3 tablespoons vegetable oil
    • 2 tablespoons garlic paste
    • 1 tablespoon ginger paste
    • 1 tablespoon garam masala
    • 2 teaspoons coriander powder
    • 1 teaspoon cumin powder
    • 2 cups of coconut milk
    • Salt to taste
    • 3 tablespoons single cream
    • Fresh coriander leaves to garnish

    Method

    • Step-by-Step Method for King Prawn Curry
    • 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