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
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
- 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
