Prawn Coconut Curry
Simple Prawn Curry cooked in Coconut Milk
Servings: 4
Ingredients
- 700 gram prawns shells removed
- 1 x 400 ml coconut milk
- 3 tbsp vegetable oil or coconut oil
- 1 cinnamon stick
- 2 bay leafs
- 1 sprig curry leaf
- 1 onion finely chopped
- 1 tspn ginger/garlic paste
- 1/2 tspn turmeric
- 1&1/2 tspn curry masala you an use Kashmiri Chilli Powder if you don't have masala
- 1 tspn ground coriander
- 1 tspn tamarind
- 1&1/2 tspn sugar or palm sugar
- 2 large cloves garlic finely grated
- salt
Prawn Marinade
- 2 large cloves garlic finely grated
- 1 tspn garam masala
- salt
Instructions
- Marinate the prawns with the garam masala and some salt and refrigerate for half an hour
- Heat 2 tablespoons of oil in a pan and flash fry the prawns, just to brown them a little for a few seconds. Cover with foil and set aside
- Clean any masala that's left in the pan, otherwise it will burn. Add another tablespoon of oil and fry the bay leaf and cinnamon stick until fragrant
- Add the onion and curry leaf and sauté the onion until its slightly brown
- Add the ginger/garlic paste and cook for a minute
- Add the masala, coriander and turmeric and cook for at least 2 minutes on low heat. Add a drop of water if required
- Add the coconut milk and simmer for at least half an hour until the sauce starts to thicken
- Add the tamarind and sugar. Cook for 5 minutes. Remove the bay leaf, curry leaf and cinnamon stick and blend the sauce until it's smooth and creamy
- Add the prawns and heat through. Season with more salt if required