Coconut Prawn Curry

A Creamy, Flavorful Delight

Introduction

Coconut prawn curry is a classic coastal dish, blending creamy coconut milk with bold Indian spices for a rich, aromatic experience. With tender, spiced prawns simmered in a velvety sauce, this recipe is both simple and restaurant-worthy—a perfect addition to your dinner rotation.

Ingredients

For the Prawns:

• 500g prawns (peeled and deveined)
• 1 tsp garam masala
• ½ tsp ground cumin
• ½ tsp mild curry powder
• ¼ tsp red chili powder
• Pinch of salt
• Vegetable oil (for cooking)

For the Curry Sauce:

• 1 tbsp butter
• 1 finely chopped onion
• 1 tbsp minced garlic
• 2 tsp minced ginger
• 1 ½ tsp garam masala
• 1 ½ tsp ground cumin
• 1 tsp curry powder
• 400g crushed tomatoes
• 1 tsp red chili powder
• Salt (to taste)
• 1 ½ tsp brown sugar
• 400ml coconut milk

Instructions

1. Marinate the Prawns: Toss prawns with garam masala, cumin, curry powder, chili powder, and salt. Set aside.
2. Sear the Prawns: In a hot pan, sear prawns until lightly golden. Remove and set aside.
3. Cook the Sauce: Reduce heat, add butter, and sauté onions until soft. Stir in garlic and ginger until fragrant. Add garam masala, cumin, and curry powder, cooking briefly to bloom the spices.
4. Simmer: Add crushed tomatoes, chili powder, salt, sugar, and coconut milk. Stir and simmer for 5 minutes until thickened.
5. Finish: Return the prawns to the pan and cook for 1-2 minutes until just done.
6. Serve: Garnish with spring onions or coriander and enjoy with rice or naan.

Tips for Success

• Fresh Prawns: Use fresh or high-quality frozen prawns for the best texture.
• Spice Control: Adjust chili to your heat preference.
• Avoid Overcooking: Cook prawns briefly to keep them tender.

Why This Recipe Works

The balance of creamy coconut milk and tangy tomatoes complements the warm spices, while searing the prawns first keeps them juicy. Aromatic garlic, ginger, and garam masala provide layers of depth, creating a curry that’s rich, satisfying, and easy to love.