Prawns in Coconut Curry

prawns in coconut curry recipe

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Come weekend and the entire family turns up to you asking for what special dish you’ll be cooking. This time surprise them with mildly-spiced yet so-delicious prawn coconut curry. This lip-smacking curry is ideal for a relaxed Sunday family lunch. The best part? You just have to throw in a few ingredients and you’ll have a pot of fragrant curry made in less than 45 mins.





Serves  Preparation Time Cooking Time 
4 People 15 – 20 Minutes  20 – 30 Minutes

Ingredients

  • 500 g prawns, de-veined and shelled
  • 200 g coconut milk
  • 150 g tomato, chopped
  • 5 cloves
  • 2 inch cinnamon stick
  • A pinch of asafoetida
  • 1 tbsp cumin seeds
  • 1 tbsp coriander powder
  • 1 tbsp black pepper powder
  • 1 red chillies
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • Salt to taste

Method

Step 1

Marinate shelled and de-veined prawns with lemon juice, salt, turmeric powder and red chilli powder for 45 minutes.

Step 2

In a grinder, blend black peppercorns, cinnamon, cloves and red chillies.

Step 3

In a pan, heat oil and add cumin seeds. After it splutters add asafoetida, black pepper powder, coriander powder, ginger and garlic paste.

Step 4

Add chopped tomatoes and stir it. Let the tomatoes cook till it starts leaving oil.

Step 5

Next, add marinated prawns and salt. Let prawns cook in the tomato juice for 2-3 min.

Step 6

Add coconut milk to the pan and cook it for another 2-3 min.

Step 7

Garnish with coriander leaves and serve hot with steamed rice or roti.

Nutritional Information

Calories 292 K cal
Proteins 30.7 g
Fats 14.6 g
Carbohydrates 10.1 g
Cholesterol 263 mg
Sodium 319 mg
Potassium 513 mg