Curry Prawns Recipe
Introduction
Curry prawns offer a delightful blend of spices and creamy coconut milk that create a rich, flavorful sauce. This dish is perfect for a comforting meal that brings a taste of the tropics to your table. Whether you use whole prawns or peeled ones, the curry is sure to impress.
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
- 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
- 400ml coconut milk
- Cooked rice, to serve
Instructions
- Step 1: Heat the oil in a frying pan over low-medium heat. Add the chopped onion and cook for about 15 minutes until soft and starting to caramelize, stirring regularly.
- Step 2: Add the crushed garlic, grated ginger, chopped tomatoes, and the optional scotch bonnet chilli. Increase the heat to medium and cook for another 10 minutes.
- Step 3: If using shell-on prawns, prepare them by removing the head and cutting down the back of the shell with scissors until the tail segment. Cut into the top layer of flesh on the back to expose the vein, then gently pull it out with your fingers. Save the shells and heads for stock if desired.
- Step 4: In a small bowl, mix the turmeric, cumin, coriander, ground cloves, fenugreek, paprika, allspice, and tamarind paste with 2 tablespoons of water. Add this spice mix to the onion mixture.
- Step 5: Cook the spices with the onion mix for 5 minutes, until fragrant and most of the water has evaporated.
- Step 6: Stir in the coconut milk and cook for 5 to 10 minutes until the sauce thickens into a rich gravy.
- Step 7: Add the prepared prawns to the pan and cook for 5 minutes until they turn pink and are cooked through. Remove from the heat.
- Step 8: Serve the curry prawns hot over cooked rice.
Tips & Variations
- For extra flavor, make a stock using the prawn shells and heads before preparing the curry.
- If you prefer less heat, omit the scotch bonnet chilli or substitute with a milder pepper.
- Use coconut oil instead of vegetable oil for a subtle tropical aroma.
- Add chopped fresh cilantro or coriander leaves on top before serving for a fresh finish.
Storage
Store leftover curry prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the prawns. This dish is best enjoyed fresh but can be warmed carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this curry?
Yes, frozen prawns work well. Thaw them fully before cooking to ensure even cooking and the best texture.
Is tamarind paste essential for this recipe?
Tamarind paste adds a unique tangy flavor that balances the spices and coconut milk. If unavailable, you can substitute with a mix of lemon juice and a small amount of brown sugar, but the flavor will differ slightly.
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Curry Prawns Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This flavorful Curry Prawns recipe features succulent king prawns cooked in a rich, spiced coconut milk gravy with a blend of aromatic ground spices and tamarind paste. The dish is prepared by gently caramelizing onions and simmering the mixture to develop deep flavors, making it a perfect seafood curry served with steamed rice.
Ingredients
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
- 400ml coconut milk
- Cooked rice, to serve
Instructions
- Prepare the onion base: Heat the oil in a frying pan over low-medium heat. Add the finely chopped onion and cook gently for 15 minutes, stirring regularly until the onion is soft and starting to caramelize, building a sweet and rich base for the curry.
- Add aromatics and tomatoes: Stir in the crushed garlic, grated ginger, chopped tomatoes, and scotch bonnet chilli if using. Increase the heat to medium and cook for another 10 minutes to soften the tomatoes and blend the flavors.
- Prepare prawns (if using shell-on): Remove the heads and devein the prawns by cutting down the back shell with scissors and pulling out the vein gently. Keep shells and heads for stock if desired.
- Add spices and tamarind: Mix all the ground spices (turmeric, cumin, coriander, cloves, fenugreek, paprika, allspice) with tamarind paste and 2 tablespoons of water. Add this mixture to the pan with the onion mixture. Cook for 5 minutes until fragrant and the water mostly evaporates to release the spices’ aroma.
- Simmer with coconut milk: Pour in the coconut milk and cook for 5-10 minutes until the sauce thickens into a rich, creamy gravy, stirring occasionally to prevent sticking.
- Add prawns and finish cooking: Tip the prepared prawns into the curry and cook for 5 minutes until they turn pink and are just cooked through. Remove from heat to prevent overcooking.
- Serve: Serve the curry prawns hot with cooked rice to soak up the delicious sauce.
Notes
- Use peeled prawns for a quicker preparation, or keep shells for making a flavorful seafood stock.
- Adjust the scotch bonnet chilli quantity or omit for less heat according to taste.
- Ensure not to overcook prawns as they can become tough and rubbery.
- Tamarind paste adds a subtle tanginess balancing the rich coconut milk.
- Serve immediately for best taste or reheat gently to avoid drying out the prawns.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Keywords: curry prawns, coconut milk prawn curry, spicy prawn curry, seafood curry, indian prawn recipe
