Indian Cooking Recipe : Coconut Prawn Curry Recipe


750 g Raw prawns
1 tsp Ground turmeric
1 cup Roughly chopped onion
4 cloves Crushed garlic
1/2 tsp Paprika
1 tsp Red chili, seeded and finely chopped
Pinch Ground cloves
1/4 tsp Ground cardamom
1 tsp Finely chopped fresh ginger
3 tbsp Cooking oil
2 Tomatoes, diced
1 cup Coconut cream
2 tsp Fresh coriander leaves


Peel and devein the prawns, leaving the tails intact.

Toss the prawns with the turmeric.

Place the onion, garlic in a food processor and process until a paste is formed.

Heat the oil in a deep-sided frying pan; carefully add the spicy paste, stir it into the oil and cook over low heat for 10 minutes.

If the mixture starts to burn, add a little water.

When the paste is cooked, it should be a golden brown color and will have oil around the edges.

Stir the prawn, tomatoes and coconut cream, and simmer for about 5 minutes or until the prawns are cooked.

Stir in the coriander, season with salt and serve with rice.

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