Prawn Curry Recipe

As promised, but a little bit later than expected – the prawn curry recipe I made last week. This recipe is all about juicy prawns cooked in a blend of spices that will warm you from the inside out. Imagine tender prawns simmered in a mix of fragrant spices, creamy coconut milk, and tangy tomatoes, creating a comforting dish full of exciting tastes. Whether you’re a spice enthusiast or new to curry, this recipe offers a fantastic chance to explore exciting flavors.

I added coconut milk to this, but if you prefer a tomato-y curry, leave it out. Let’s dive into it!

INGREDIENTS:

• 350g butterflied prawns, cleaned and deveined
• 1tsp cumin seeds
• 1tsp black mustard seeds
• 6 – 8 curry leaves
• 1/2 onion, chopped
• 1tsp garlic paste
• 1tsp ginger paste
• 1tsp crushed red chillies
• 1/2 tsp turmeric
• 1tsp ground coriander
• 1tsp salt
• 1/2 tin chopped tomato, blended (or two fresh tomatoes)
• 1/2 tin coconut milk
• Coriander for garnish
• peas, optional

METHOD:

1. In a wide-bottomed pot, heat 15ml of oil and add the cumin seeds, mustard seeds, and curry leaves. Once the mustard seeds start popping, add the following: onion, garlic, ginger, chilies, turmeric, ground coriander, and salt.
2. Braise for a minute or two, then add the tomato and reduce until thick and all the water has evaporated.
3. Once you can only see oil in the pot and the tomato is thick, add the prawns, coconut milk, and peas (if adding).
4. Simmer for 6 minutes until the prawns are cooked.
5. Take off the heat and add chopped coriander.
6. Serve with steamed basmati rice and enjoy!

 

 

For me, curry isn’t just a singular dish; it’s a whole spectrum of flavors, aromas, and textures that can vary widely based on ingredients and regional influences. Whether you prefer mild, aromatic curries or fiery, spicy ones, there’s a curry out there to suit every palate. And if you are a curry fan and want to try a different variation, head to this vegetarian recipe!