Prawn Curry is not something I ate while growing up, because I grew up near mountains, far far away from the ocean. But since I moved to NZ, I have loved eating Prawns in general, from different cuisines. One of my good friends in NZ is Bengali and her Bengali Prawn curry definitely made me fall in love with Prawns even more.
This recipe is my attempt in making a yummy Coconutty Prawn Curry that is super easy to make and is a reflection of many of the Prawn curries I have eaten in my life. Hope you try and love the recipe, because, I definitely love it!
PS: If you don't have fresh curry leaves and mustard seeds, just skip them, the curry will still turn out to be amazing!
Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serves : 3-4 People
Ingredients
- 2 tbsp Vegetable Oil
- 1 tbsp Fresh Curry Leaves
- 1 tsp Mustard Seeds
- 1 Medium Onion
- 1 tbsp Ginger
- 1 tbsp Garlic
- 1 tbsp Green Chilli
- 1 tsp Turmeric
- To taste Salt
- 2tsp Garam Masala
- A pinch Sugar
- 1 Can (400ml) Coconut Milk
- 250gm Raw Peeled Prawns
- To Garnish Fresh Coriander
- To Garnish Lemon Wedge
Steps
- Defrost 250gm of raw peeled prawn in water at room temperature. Change the water after 5-10 mins to speed up the defrosting. DO NOT USE HOT WATER! We don't want to cook the prawns. Little lukewarm water is fine too, but not super hot.
- While your prawns are defrosting, prep the fresh ingredients. Chop your onion roughly into big chunks and blitz it in a blender, you are after a paste. If you don't have a blender, finely dice the onions and you are good to go.
- Then grab your ginger, garlic and fresh chilli and make a paste.
- To start the cooking process, heat up oil in a pot and once the oil is hot, add the mustard seeds.
- Mustard seeds will start popping, so watch out for them, and be careful with the hot oil.
- Then add you curry leaves immediately followed by onion paste.
- Add a pinch of salt to help with cooking the onion. Cook onion paste for at least 5 minutes on medium to high heat. Make sure the onion is slightly golden brown before you add the ginger garlic. Otherwise, you will get a bitter note in the curry, which we don’t want.
- Then add turmeric powder, garam masala and a bit more salt and cook for 1-2 minutes.
- Then add you ginger, garlic and chilli paste and cook for a minute.
- Then add the coconut milk and cook for at least 15 minutes or until the milk has completely cooked out, before you add the prawns.
- Once prawns are added cook for about 5 minutes or until prawns are cooked (will turn nice pink-orangish colour). Use your judgement as well, because different sized prawns may take more or less time to cook.
- Serve with some rice. Garnish with fresh coriander, sliced green chillies and squeeze lemon on top. Enjoy! :)
