Succulent Prawn Coconut Curry Recipe

About this recipe

A medium-spiced curry featuring tender prawns simmered in creamy coconut milk with aromatic spices. Perfect for a satisfying lunch.

Ingredients

• 200 ml Coconut Milk
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Wash the prawns thoroughly and set them aside to drain excess water.
2. 2. Finely chop the onions, tomatoes, garlic, and ginger for the curry preparation.
3. 3. Heat oil in a pan and add mustard seeds, letting them splutter for 30 seconds.
4. 4. Add curry leaves and sauté for another 20 seconds to release their aroma.
5. 5. Add chopped onions and sauté until golden brown, stirring occasionally.
6. 6. Mix in the chopped ginger and garlic, cooking until fragrant and lightly browned.
7. 7. Stir in turmeric, red chili powder, and coriander powder, ensuring the spices are well blended.
8. 8. Add the chopped tomatoes and cook until they turn soft and the oil separates.
9. 9. Pour in the coconut milk and bring the mixture to a gentle boil, stirring continuously.
10. 10. Add the prawns and salt, simmering the curry for 5-7 minutes until the prawns are cooked through.
11. 11. Garnish with fresh coriander and adjust seasoning if needed before serving.