Indian Prawn Curry with coconut milk

A bowl of South Indian Prawn curry and rice.

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Indian Prawn Curry with coconut milk

This South Indian prawn curry with coconut milk is an easy, deliciously warming seafood curry comfort dish- don't forget to serve with rice! The most "complicated" part is pounding the curry paste but you can always substitute with store bought curry paste if feeling lazy. (In that case, I highly recommend finishing this shrimp dinner recipe with a tadka- homemade spiced oil- to enhance the flavor.)

Cook Time17

Servings: people

Calories: 491kcal

Author: Zen

Ingredients

For the curry paste

1 teaspoon black mustard seeds
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
½ teaspoon ground turmeric powder (or if you can get it, peel and pound fresh turmeric)
3 cloves fresh garlic peel, rough chop
1 inch fresh ginger peel, rough chop
2-3 green chilies Use the large green chilies which are not spicy. Do not use the small green ones (bird's eye chilies)- those are more common in Thai cooking and will make your mouth burn!
2 Tablespoons tomato pureee
1 Tablespoon tamarind paste

For the prawn curry

1 Tablespoon ghee Substitute: vegetable oil
1 red onion peeled and sliced. White and yellow onions work too but will be less sweet. Alternatively, use shallots.
2 large tomatoes choose vine-ripened ones for better flavor; rough chop
½ lb coconut milk
13 large prawns use raw prawns (not cooked ones) for the best results. Ideally get ones with their shells on, then de-shell them before cooking. (You can save the shells to make prawn stock!)
coriander leaves garnish

Instructions

Making the curry paste (You can batch make and freeze)

On low-medium heat, lightly toast the coriander seeds and fenugreek seeds till fragrant in a dry pan.
On low-medium heat, lightly toast the black mustard seeds in 1 teaspoon of oil till they pop.
Transfer all the spices to your mortar and pestle and allow them to cool.
Peel and chop the garlic, ginger and green chilies into large pieces. (Remove the chili seeds to make it less spicy.)
Once the spices are cool, ground them till fine, then add the ginger, garlic and green chili, pounding into a smooth paste.
Mix in the tomato puree and tamarind and stir well.

Cooking the prawn curry

Heat 1 Tablespoon of oil on medium heat, then stir fry the sliced onion till soft and fragrant and light brown.
Reduce the heat, add the curry paste, and stir fry for 4-5 minutes.
Add the chopped tomatoes and cook for 2-3 minutes till soft.
Stir in the coconut milk and simmer for 15 minutes. Increase the heat, add in the prawns, and simmer till cooked through. (About 3-4 minutes.)
Turn off the heat, garnish with coriander, and serve with rice or prata.

Notes

Note: adapted from a Jamie Oliver cooking class recipe (I eat a lot of South Indian food in Singapore and was surprised by how authentic it was!)

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