Here’s a lovely delicate, creamy and coconutty prawn curry. It’s pretty mild (unless you want to turbocharge it with chilli), so it should suit the whole family,
We simply adore southern Indian curries, having lived there a while back. The curries are much lighter and fresher than northern curries (which is what most British curry houses model their food on), and lend themselves well to seafood.
- 3 cloves Garlic
- 1 tbsp Coriander Seeds (whole)
- 1 tsp Cumin Seeds
- 1 tsp Tamarind Paste
- 1 tsp Turmeric Powder
- 0.5 tsp Peppercorns
- 100 ml Coconut Milk
- 1 Chilli (Red) (de-seeded: optional)
- 2 tbsp Coconut Oil
- 1 thumbnail Fresh Ginger (very finely chopped)
- 1 Onion (finely chopped)
- 2 cloves Garlic (finely chopped)
- 200 g Chopped Tomatoes (half a tin)
- 1 Lime (zest & juice)
- 300 ml Coconut Milk
- 10 Cherry Tomatoes (halved)
- 1 handful Spinach (baby leaves)
- 400 g King Prawns
- 1 pinch Salt
- 250 g Wholegrain Rice
- Put the rice into boiling salted water and cook until soft (usually 20-25 minutes)
- Place all the paste ingredients into the food processor and blend until a fine paste.
- In a frying pan, fry the onion and ginger in the coconut oil until the onion is translucent and soft.
- Add the garlic, tinned tomatoes, coconut milk and lime.
- Bring it up to simmer and then add the paste.
- Cover and let simmer for 10-15 mins or so to reduce and little and thicken.
- Add the prawns, cherry tomatoes and the spinach. Cook until the prawns are pink and not too tightly curled.
- Season and serve with the cooked basmati rice
- If you can get fresh curry leaves, all the better. Pop them in at the beginning with the onion in the coconut oil.
- If you like, you can substitute ghee for coconut oil.
- To make vegetarian or vegan, substitute tofu for the prawns
Thanks. I love this recipe and my son to.