RecipesLoch Fyne Recipes

Tiger Prawn and Coconut Curry

Tiger Prawn and Coconut Curry

Information

Preparation time: 20 minutes

Cooking time: 20 minutes

Difficulty: Easy

Serves: 2

Print Print

Serve this Keralan curry with plain basmati rice.

Shopping List

  • 500g raw tiger prawns, shelled and de-veined
  • 1tbsp lime juice
  • 3 tbsp sunflower oil
  • 1 medium onion, grated
  • 1/2 tsp ground turmeric
  • 6 whole cardamom pods, lightly crushed
  • 1 tsp chilli powder
  • 1 cinnamon stick
  • 3 cloves garlic, crushed
  • 1 inch piece root ginger, peeled and finely grated
  • 1 small bunch fresh coriander
  • 175ml coconut cream
  • Sea salt

Cooking Instructions

  1. Mix together prawns and lime juice in a glass or ceramic bowl.  Set aside to marinate.
  2. Heat the oil in a heavy saucepan and add the onion.  Cook for 2-3 minutes until softened.  Add the turmeric, cardamom pods and chilli powder.  Cook for a further 2 minutes.  Add the cinnamon, garlic and ginger and cook for another 2 minutes until the garlic and ginger have softened.  Remove from heat.
  3. Pick the coriander leaves from the stalks and put the leaves in a blender along with the coconut cream.  Blend.  Pour this mixture into the onions and spices.
  4. Return to the heat and simmer this mixture for another 5 minutes.  Add prawns and cook for a further 2-3 minutes, stirring constantly, until prawns turn pink and are cooked through.

Rate this recipe

You are not logged in.

Please login or register so that you can rate and comment on our recipes.