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    • Prawn Curry

    Prawn Curry

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Prawn Curry is a delicious and flavourful dish that is sure to tantalise your taste buds. This curry is a great way to enjoy prawns as the main ingredient and is easy to make. The combination of spices, coconut milk and lemon juice gives the curry a unique and inviting taste. This dish is a great option for a weeknight dinner or for entertaining guests. 

     

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    Ingredients

    • 500g Prawns
    • 1 Onion, finely chopped
    • 2 Cloves of Garlic, minced
    • 1 teaspoon of Ginger, grated
    • 2 Tomatoes, chopped
    • 2 tablespoons of Coriander, chopped
    • 1 teaspoon of Cumin
    • 1 teaspoon of Turmeric
    • 1 teaspoon of Chilli powder
    • 1 teaspoon of Garam Masala
    • 1 cup of Coconut Milk
    • 1 tablespoon of Lemon juice
    • Salt and Sugar, to taste
    • 2 tablespoons of Oil

    Method

    • Step-by-Step Method for Prawn Curry
    • Defrost and rinse the prawns under cold running water, then pat dry
    • Finely chop the onion
    • Mince the garlic cloves
    • Grate the ginger
    • Chop the tomatoes
    • Chop the coriander leaves
    • Measure out and set aside cumin, turmeric, chili powder, and garam masala
    • Shake the coconut milk to ensure even consistency
    • Juice the lemon
    • Heat 2 tablespoons of oil in a large pan over medium heat
    • Add the chopped onion to the hot oil and sauté until soft and golden brown
    • Add minced garlic and grated ginger to the pan, sauté for one minute until aromatic
    • Stir in the cumin, turmeric, chili powder, and garam masala; cook for 30 seconds to bloom the spices
    • Add chopped tomatoes to the pan, cook until softened and jammy
    • Pour in the coconut milk and mix well to form the curry base
    • Allow the curry base to simmer for 5 minutes, adjusting salt and sugar to taste
    • Gently add the prawns to the curry, stir, and simmer for 3–4 minutes until pink and just cooked through
    • Drizzle in lemon juice and stir to combine
    • Remove from heat and sprinkle chopped coriander over the top
    • For plating, ladle prawn curry into shallow bowls, ensuring even distribution of prawns and sauce
    • Garnish with extra coriander, serve with steamed rice or flatbreads for best results