Prawn & Coconut Curry

  • Currently 4/5
Delicious, simple, BBC Good Food.
2 onions, sliced
thumb-sized piece fresh ginger
4 cloves garlic, crushed
2 tbsp sunflower oil
1/2 tsp turmeric
1 tbsp ground coriander
400 ml can chopped tomatoes
100 g creamed coconut, chopped
1 tbsp mango chutters
1 green chilli, halved, deseeded & chopped
1 green pepper, sliced
3 x 200g bags raw, peeled prawns
1 handful chopped coriander
juice of 1 lemon
1. Fry the onions, ginger & garlic in the oil for about 10 minutes.  Stir in the turmeric and coriander and fry for one minute.  Add the tomatoes and creamed coconut and use a stick whizz or tip the mixture into the blender to make it into a puree.
2. Add 300 ml water, the chutney, chilli, pepper and simmer for 10 minutes.  You can freeze it at this stage.
3. Stir in the prawns and cook a few minutes until they turn pink.  Do not overcook as they will become tough.  Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.
Meal   DinnerCuisine   Indian
Dish   Main DishCooking Method   Simmer
Main Ingredient   FishPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   Vegetarian


Member since Jun 2010

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