Prawn Curry

You’ve probably noticed that I like prawns. Alot. I would say that we have them at least weekly if not twice a week. They’re so tasty and so quick to cook and are perfect for something speedy and healthy after work. I also love Indian food so a prawn curry is a real treat. Some people don’t like to make curries from scratch because they think that working with the spices is an ordeal, but all you need to do is bung all of the spices in a pestle and mortar and grind them before adding them to the pot. It couldn’t be easier.

This recipe is based on one that I found online – Caril de tomato, a goan prawn, tomato and coconut curry. I have adapted it to my taste and to suit the ingredients available to me. It’s an old favourite and requires about an hour in total for prep and cooking and once you’ve sorted out your spices it’s relatively painless. I buy my prawns with their shells removed and deveined to save time and effort.

Ingredients (for 2):

250g raw grey prawns, shells removed & deveined
1 tin chopped tomatoes
1 tin coconut milk
1 green chilli (or more if you like it spicier)
1 inch ginger, peeled and chopped/grated
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp sugar
3 tbsp fresh coriander, chopped
Spices: 2 tsp ground turmeric, 12 black peppercorns, 3 cloves, 1 tsp cumin seeds


Fry the onion, ginger, chillies until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
Grind the spices in a pestle & mortar and add to the pan. Cook for a minute or so, stirring all the time to temper the spices.
Add the tomatoes and the sugar.
Cook for 5 minutes.
Open the tin of coconut mlik. If it has split into thin mlik and coconut cream, pour off the thin milk and add the thick coconut cream to the pan. If your milk is well mixed then add half the tin to the pan. It will still be very good but I prefer to add the thick coconut cream over the thinner milk.
Bring to the boil and cook for 5 minutes.
Add the prawns and cook until pink. It will only take a few minutes. Take care not to over cook them.
Add the coriander and season. Serve immediately. I serve this curry with brown basmati rice that’s been rinsed and cooked with twice the volume of salted water to rice.



Written by Niamh
Cooking and travelling, and sharing it all with you.