Creamy Coconut Prawn Curry
Creamy coconut, juicy prawns, and a bowl full of comfort.
Recipe by: Fayruza Abrahams (The Taste Malay)
Ingredients:
- 500gr Freshly Frozen Uncooked & Peeled Large Prawns
- 2 tbsp coconut oil
- 2 tbsp butter
- 2 tbsp dessicated coconut (medium or coarse)
- 1 tsp mustard seeds
- 1 stick cinnamon
- 3 cardamon pods
- 1 tsp garlic, ginger,green chili, fresh turmeric
- 1 medium onion finely grated
- 1/2 can chopped tomato
- 1 tsp tomato paste
- 1 tbsp red curry paste
- 1tsp Cape Malay curry powder or masala
- 1tsp garam masala
- salt & sugar 1 tsp each
- 1 cup of coconut milk
- 1 tsp fish sauce
- juice of half a lemon
To garnish :
- Fresh coriander
- 1 green chili whole
- 1 red chili whole
- 1 spring onion chopped
- Fresh, Crushed Garlic, Ginger, Chilli & Turmeric
How To Make Creamy Coconut Prawn Curry
- Toast coconut till slightly golden on medium heat
- Add oil and butter
- Next add whole spices and bloom for a few seconds
- Add onion,garlic,ginger,chili,turmeric and braise for a few seconds
- Add curry paste, chopped tomato, tomato paste and fry off for a few seconds
- Next add ground spices with a tiny bit of water . This is your curry paste.
- Pour in coconut milk and heat through.
- Prawns added in at end and cook until colour changes (4 to 5 mins)
- Season with salt,sugar and lemon juice
- Garnish with coriander,spring onion,fresh chilies
Serve with:
- naan flatbreads
- papadums
- bowl of white basmati rice