Coconut Prawn Curry
Coconut prawn curry is a simple, yet delectable curry made with prawns, onions, tomatoes, and a myriad of spices. Everything from fresh chapatti to steamed basmati rice to homemade naan goes well with this prawn masala curry.
Ingredients
- 75 ml Oil
- 250 g Prawns
- 200 ml Coconut Milk
- 1 Onions
- 2 Tomatoes
- 2 Green Chillies
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- Coriander
- 2 tbsp Water
Instructions
- In a pan heat up the oil on medium heat until hot.
- Add the deveined prawns then fry for a few minutes before removing the prawns from the pan.
- In the same pan and add the chopped onions and cook for 4-5 minutes until softened – if there is any too much oil then remove it.
- Add the green chillies, ginger paste, and garlic paste then cook for 1-2 minutes until fragrant.
- Add the chopped tomatoes then cook for 3-4 minutes until softened.
- Add the salt, turmeric powder, chilli powder, and cumin powder before cooking the spices for a few more minutes – add the water to help release the colours from the spices and prevent any burning.
- Add the fried prawns and cook for a few minutes to incorporate the spices.
- Add the coconut milk then stir before covering and cook for 10 minutes until the oil separates – the oil has separated when there is a thin layer of oil on the top
- Add the garam masala and chopped coriander then cook for a few minutes.
- Serve with fresh homemade naan and enjoy!
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 338kcalCarbohydrates: 9gProtein: 15gFat: 28gSaturated Fat: 12gTrans Fat: 0.003gCholesterol: 101mgSodium: 752mgPotassium: 498mgFiber: 3gSugar: 4gVitamin A: 735IUVitamin C: 14mgCalcium: 72mgIron: 3mg
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