Prawn Curry
If you love seafood you will love this Indian dish, which has mild but deep, aromatic flavours. The prawns are cooked unpeeled, adding extra sweetness to the curry sauce, while the coconut milk adds a silkiness. If you prefer a spicy curry, replace the chilli powder in the spice paste with ground, dried chillies – a guaranteed spice kick!
Preparation Time 30 minutes.Cooking Time 15-20 minutes.
Recipe author: Leemei Tan
Lemongrass and Ginger, Vibrant Asian Recipes
Photography copyright: Duncan Baird Publishers 2012
Reproduced courtesy of Duncan Baird Publishers
Ingredients
For 4 Serving(s)
Recipe
- 500 g / 1lb oz raw, unpeeled large king prawns
- 1 tbsp. sunflower oil
- 1/4 tsp. black mustard seeds
- 0.25 tsp. black mustard seeds
- 2 sprigs curry leaves
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 cm piece of root ginger, peeled and finely chopped
- 1 tsp. chilli powder
- 1/2 tsp. turmeric
- 1 tsp. ground coriander
- 1/4 tsp. turmeric
- 1/2 tsp. ground cumin
- 1/2 tsp. sea salt
- 1 tsp. granulated sugar
- 1 tbsp. lime juice
- 200 ml / 7 fl.oz. / scant 1 cup coconut milk
- 1 tbsp. coriander leaves, to serve
Prawn Curry Directions
- 1. Heat the oil in a heavy-based saucepan over a medium-high heat. Add the black mustard seeds and sizzle for a few seconds, then add the curry leaves and cook for 1 minute until fragrant. Add the onion, garlic and ginger and stir-fry for 3–5 minutes until fragrant and the onion is soft and translucent.
- 2. Add the chilli powder, turmeric, coriander, cinnamon, cumin, salt, sugar and lime juice to the pan and stir until all the ingredients are well combined. Pour in the coconut milk and bring to the boil, then reduce the heat to low. Add the prawns, stirring until well coated with the sauce, then cover and simmer for 5-10 minutes until the prawns turn pink and are cooked through, stirring occasionally. Serve immediately with the coriander sprinkled over and boiled rice.
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