Kerala King Prawn And Coconut Curry
This aromatic prawn curry boasts a harmonious blend of fragrant spices and creamy coconut cream, resulting in a dish that's both vibrant and comforting. Marinated tiger prawns are gently simmered in a rich sauce infused with turmeric, cardamom, and ginger, offering a tantalizing taste of the exotic. Serve this flavorful curry with a side of plain boiled rice for a complete and satisfying meal that will delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz raw tiger prawns
- 1 tbsp fresh lemon juice
- 3 tbsp sunflower oil
- 1 onion
- ½ tsp ground turmeric
- 6 whole cardamom
- 1 tsp chilli powder
- 1 cinnamon
- 3 garlic
- 2.5cm/1in piece root ginger
- small bunch fresh coriander
- 175ml/6 fl oz coconut cream
- salt
- plain boiled rice
Instructions
- Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.
- Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
- Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.
- Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.
- Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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