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Coconut curried prawns


Coconut curried prawns (PHOTO: David Briers)

Ingredients 20
Servings 4-6
Time 20 MIN

Ingredients

  • 500
    g
    raw prawns, peeled and deveined
  • salt to taste
  • 5
    ml
    turmeric
  • juice of 1 lemon
  • 30
    ml
    oil
  • 5
    ml
    mustard seeds
  • 5
    ml
    cumin seeds
  • small handful curry leaves (optional)
  • 15
    ml
    curry medium powder
  • 5
    ml
    crushed garlic
  • 3
    cm
    ginger, finely chopped
  • 1 green chilli, finely chopped
  • 1 onion, thinly sliced
  • 250
    ml
    fish stock
  • 125
    ml
    tomato purée
  • 5
    ml
    chilli powder
  • 5
    ml
    brown sugar
  • 400
    g
    1 x can coconut milk
  • handful
    coriander, chopped
  • rice to serve
 

Method

20 MIN
 

1 Mix the prawns with the salt, turmeric and half the lemon juice and set aside.

2 Heat the oil in a saucepan until hot and add the mustard and cumin seeds. Once the seeds begin to pop, add the curry leaves (if using), curry powder, garlic, ginger, chilli and onion.

3 Reduce the heat and cook until the onion becomes translucent. Add the stock, bring to a boil and cook for 3 minutes or until the sauce is reduced.

4 Add the purée, chilli powder and sugar. Then add the coconut milk and coriander and season. Simmer for 5 minutes.

5 Add the prawns. Cook on low heat for 5 minutes or until the prawns have just turned pink. Finish off with the remaining lemon juice and sprinkle with coriander. Serve over rice.

 

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