Easy Prawn Curry with Coconut Milk
Quick and easy Goan style Prawn Curry with Coconut Milk recipe made with king prawns, creamy aromatic coconut curry sauce. This recipe is easy to prepare at home without using any curry paste. To complete the dish serve with fluffy basmati rice. Ready in 30 minutes!
Servings: 4
Calories: 416kcal
Equipment
- Large pot or pan
Ingredients
- 500 gram Prawns Shrimp/king prawns/tiger prawns, peeled and deveined ( About 17.5 oz )
- 3 Shallot onion Or brown onion ( finely chopped )
- 1 tbsp Garlic paste Or finely grated
- 1 tbsp Ginger paste Or finely grated
- 10-12 Curry leaves
- 250 gram Tomato passata Or finely chopped tomatoes ( About 9 oz )
- 300 ml Coconut milk See details in note
- 3 tbsp Coconut oil Or vegetable oil
- 2 tsp Tamarind paste See details in note
- 1½ tsp Salt Or salt to taste
- 1 cup Water
- 4-5 Green chilli Cut thin slices
- handful Coriander leaves Roughly chopped
Spices
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Turmeric
- 1 tsp Chilli powder
- 1 tsp Garam masala
- 1 tsp Coriander powder
Instructions
- First, heat the pan into medium heat. Heat coconut oil in the pan and add the mustard seeds, cumin seeds, and curry leaves. Saute for a few seconds and once the spices start to pop, add the chopped onions and cook until soft and translucent. Follow with the garlic and ginger paste and stir it well until the onions are slightly brown.
- Next, add the tomato passata and cook until the tomato is reduced and oil separates. Then add the spices, turmeric, chilli powder, coriander powder, and garam masala and stir for few seconds until fragrant.
- Now pour the water and coconut milk and cook for a few seconds until the sauce is thick and creamy. Add tamarind paste and salt to taste.
- Add prawns and cook for another 3-4 minutes or until the prawns are cooked through. Make a taste test and adjust the salt and water to your taste.
- Finish with green chillies and coriander. Transfer to serving plate and serve with plain rice, coconut rice, or choice of bread, or naan.
Notes
- Prawns - Use any large or medium size prawns, shrimps, fish, squid, or choice of seafood. Do not recommend cooked prawns for this recipe. Use raw prawns fresh or frozen, peeled and deveined. Frozen prawns should be thawed/defrost before adding to the curry.
- Shallot onions - Shallot onions are less moisture, crisp up faster, and are easy to melt in the curry sauce. If you cannot get shallot onions, you can also use regular brown onions or baby onions.
- Tomato passata - is a sieved smooth uncooked tomato puree, made of ripe tomatoes. Comes in cartons or tins and is available in most supermarkets and grocery stores. You can also use finely chopped fresh ripe tomatoes instead of tomato passata.
- Curry leaves - is ideal for this recipe you can buy them at Indian/Sri Lankan grocery stores in the UK.
- Coconut oil - Use pure coconut oil for an authentic flavour. Instead of coconut oil, you can use regular sunflower, canola, or neutral flavour vegetable oil.
- Coconut milk - We usually use Aroy-D, or Chaokoh coconut milk brands. Use any of your favourite available thick creamy coconut milk tins or cartons.
- Tamarind paste/concentrate - I used ready-made tamarind cooking concentrate in this recipe. You can also make a tamarind paste/puree by using tamarind pulp. Soak the tamarind pulp in the hot water, and mash the tamarind when it is cool down. Then strain with a mesh strainer or sieve.
Nutrition
Calories: 416kcal | Carbohydrates: 19g | Protein: 29g | Fat: 27g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 201mg | Sodium: 1215mg | Potassium: 905mg | Fiber: 4g | Sugar: 7g | Vitamin A: 570IU | Vitamin C: 66mg | Calcium: 146mg | Iron: 5mg
