Home Recipes and Cooking Kerala king prawn and coconut curry – Recipe

Kerala king prawn and coconut curry – Recipe

18

This quick prawn curry is the perfect blend of spicy, fresh and creamy. And it takes minutes to make.

Ingredients
500g/1lb 2oz raw tiger prawns, shells off and de-veined
1 tbsp fresh lemon juice
3 tbsp sunflower oil
1 onion, grated
½ tsp ground turmeric
6 whole cardamom pods, lightly crushed to split open
1 tsp chilli powder
1 cinnamon stick
3 garlic cloves, finely grated
2.5cm/1in piece root ginger, finely grated
small bunch fresh coriander
175ml/6 fl oz coconut cream
salt
To serve
plain boiled rice or chapattis, to serve

Method
Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.

Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.

Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.

Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.

In other news – Chad Da Don’s girlfriend is deep in love – Gets a tattoo of His name on her Neck (Picture)

First, it was Kelly Khumalo who inked a matching tattoo with ex-lover a Chad da Don on her wedding ring finger.

Loading...

Chad Da Don

Now Chad’s latest squeeze has revealed she’s had his name ‘Chad Donovan’ inked across her neck! Read more

Source: BBC FOODS

Loading...