Description
This vibrant Curry Prawns recipe features succulent king prawns simmered in a rich, fragrant blend of spices and creamy coconut milk. Perfectly balanced with aromatic ginger, garlic, and a hint of heat from scotch bonnet chili, this dish is a flavorful, comforting meal served best with steamed rice.
Ingredients
Scale
Spices and Paste
- 1½ tsp turmeric powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- 5 cloves, ground
- ½ tsp ground fenugreek
- 1 tsp paprika
- ½ tsp ground allspice
- 1 tsp tamarind paste
Main Ingredients
- 1 tbsp vegetable or coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- ½ scotch bonnet chilli (optional)
- 24–36 whole king prawns, or peeled prawns
- 400ml coconut milk
- Cooked rice, to serve
Instructions
- Prepare the base: Heat the oil in a frying pan over low-medium heat. Add the finely chopped onion and cook for 15 minutes until it becomes soft and starts to caramelize, stirring regularly to avoid burning.
- Add aromatics and tomato: Incorporate the crushed garlic, grated ginger, chopped tomatoes, and scotch bonnet chili (if using). Increase the heat to medium and cook for an additional 10 minutes to soften the tomatoes and blend the flavors.
- Prepare prawns: If using shell-on prawns, remove the heads and use scissors to cut down the back of each shell to the last segment attached to the tail. Carefully cut through the top layer of flesh along the back to expose the vein, gently pulling it out and discarding. Keep heads and shells aside for stock if desired.
- Add spices and tamarind: Mix all the ground spices with the tamarind paste and 2 tablespoons of water to form a paste. Add this to the onion mixture and cook for 5 minutes until the spices become fragrant and most water evaporates from the pan.
- Create curry base: Stir in the coconut milk and let the mixture cook for 5-10 minutes, allowing the sauce to reduce and thicken to a rich, gravy consistency.
- Cook prawns: Add the prawns to the thickened curry sauce and cook for 5 minutes until they turn just pink and are cooked through. Avoid overcooking to keep prawns tender.
- Serve: Remove from heat and serve the curry prawns hot, accompanied by cooked rice to soak up the delicious sauce.
Notes
- Use peeled prawns for convenience, or shell-on for extra flavor and the option to make prawn stock from the shells and heads.
- Adjust the amount of scotch bonnet chili based on your spice preference or omit for a milder curry.
- For a thicker sauce, simmer the curry longer before adding prawns.
- The tamarind paste adds a subtle tang; substitute with lemon juice if unavailable, but adjust quantity to taste.
- Serve with steamed basmati rice or naan bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Keywords: Curry Prawns, Coconut Curry, Indian Seafood Curry, Spicy Prawn Recipe, Easy Curry, King Prawns
