Coconut Curry Prawns
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.
Servings4 Portions
Prep Time25 Mins
Cook Time45 Mins
Difficulty
Intermediate
Ingredients
4
- king prawns24
- onion, finely chopped1
- tomatoes, chopped2
- garlic, crushed2 cloves
- ginger, grated1 inch piece
- scotch bonnet chilli0.5
- vegetable or coconut oil1 tbsp
- coconut milk400 ml
- tamarind paste1 tsp
- turmeric powder0.5 tsp
- ground cumin1 tsp
- paprika1 tsp
- ground coriander0.5 tsp
- ground fenugreek0.5 tsp
- ground allspice0.5 tsp
- ground cloves5 cloves
- cooked rice, to serve
Step-by-Step Instructions
01
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.
02
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.
03
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.
04
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.
