Prawn Curry

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