Pescatarian Coconut Prawn Curry Recipe

About this recipe

A flavorful and creamy prawn curry infused with coconut and spices, perfect for a satisfying dinner. This pescatarian-friendly dish is rich in taste and easy to prepare.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 250 G Veenas Fresh Garlic
• 100 G Jalpur Desiccated Coconut 100g
• 150G Fage Total 5% Fat Natural Greek Recipe Strained Yoghurt
• - Ktc Vegetable Oil
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 100 G Rajah Garam Masala
• 12G Greenfields Curry Leaves, 12G

Instructions

1. 1. Shell and devein 1 lb of prawns, then rinse them well under cold water. Drain in a colander.
2. 2. Heat 1 tbsp of oil in a pan over medium heat. Add the prawns and sauté until they turn light pink, about 2-3 minutes. Remove and set aside.
3. 3. In the same pan, heat the remaining 3 tbsp of oil. Add 1 sliced onion and fry until it turns pale gold, about 5-7 minutes.
4. 4. Stir in 1/2 cup of chopped tomato, 3/4 tsp turmeric, 1 tsp cumin powder, 1 tsp cayenne pepper, 1 tsp minced garlic, 2 tsp grated coconut, and 3/4 tsp salt. Cook for 5 minutes, stirring occasionally, until the mixture thickens.
5. 5. Add the sautéed prawns back to the pan and mix well. Pour in a small amount of water to create a curry consistency, then simmer for 5-7 minutes until the prawns are fully cooked.
6. 6. Once the curry is thick and well-pureed, stir in 4 tbsp of yogurt and cook for another 2 minutes on low heat.
7. 7. Sprinkle 1/4 tsp garam masala on top and garnish with a sprig of curry leaves. Serve hot with rice or flatbread.