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!
- 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
- 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.
- Braise for a minute or two, then add the tomato and reduce until thick and all the water has evaporated.
- Once you can only see oil in the pot and the tomato is thick, add the prawns, coconut milk, and peas (if adding).
- Simmer for 6 minutes until the prawns are cooked.
- Take off the heat and add chopped coriander.
- 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!