
These coconut curry prawns are rich, fragrant, and full of warm spice, with sweet onions, tomatoes, tamarind, and creamy coconut milk. It is a fast, satisfying seafood curry that tastes impressive but comes together easily for a weeknight dinner.
Heat the oil in a large frying pan over low-medium heat. Add the chopped onion and cook for 12-15 minutes, stirring often, until softened and lightly caramelized. Stir in the garlic, grated ginger, chopped tomatoes, and scotch bonnet, if using, then cook over medium heat for 8-10 minutes until the tomatoes break down and the mixture becomes jammy.
If using shell-on prawns, prepare them while the onion cooks. Twist off the heads, then use kitchen scissors to cut along the back of each prawn shell, stopping near the tail. Make a shallow slit in the flesh and remove the dark vein. Pat the prawns dry before cooking.
In a small bowl, mix the turmeric, cumin, coriander, ground cloves, fenugreek, paprika, and tamarind paste with 2 tbsp water to form a paste. Add this to the pan and cook for about 5 minutes, stirring constantly, until fragrant and thickened.
Pour in the coconut milk and simmer for 5-10 minutes until the sauce reduces to a thick, glossy curry. Add the prawns and cook for 4-5 minutes, turning once, until they are just pink and opaque. Remove from the heat immediately and serve hot with cooked rice.
Use peeled raw prawns to save prep time, but avoid pre-cooked prawns or they may turn rubbery. If you cannot find scotch bonnet, use a milder red chili or a pinch of chili flakes. Leftovers keep well in the refrigerator for up to 2 days; reheat gently so the prawns do not overcook.
