Coconut Prawn Curry

written by Sarah Michael Griffin November 26, 2017

On a cloudy afternoon day, scrolling through the internet on various recipes,my eyes got hooked on this coconut prawn curry. It looked thick, creamy and mouth-watering. As always, I wouldn’t just stick to the first one I saw, hence went on a spree of finding the perfect coconut prawn curry. I ended up, coming up with something by myself. Ditching the plethora of recipes that I have found online. This time I am sticking up to my favourite spice powder: The Everest Brand’s Kitchen King Masala Powder. Its is so fragrant and flavourful yet it doesn’t over-power any of my dishes. This would be my ultimate go to masala especially when I intend to cook something like prawn, which needed to shine on its own in this dish.

Listing all the things I needed for this curry, I got myself into my nearest fishmonger: Fishmart. This is where usually we get our fishes and prawns. Apart from just selling seafood, they too carry a selection of fresh vegetables. All wet items are brought in freshly everyday, early in the morning. While busy picking my prawns for curry- I picked up a very familiar scent: Stink Bean. I almost assumed it was put around to test how strong my will is to not divert myself from cooking the prawns with the Stink Bean. I still take the stink bean along with me back home but I did something else with it: Gochujang and Stink Bean Sambal

 

 

How To Make Coconut Prawn Curry

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 450-500 grams of Prawns, medium size (shelled and deveined)
  • 2 Onions, medium size (chopped)
  • 1 Inch Ginger (minced finely)
  • 4 cloves of Garlic ( chopped finely)
  • 1 Tomato (diced)
  • 120 ml Coconut Milk
  • 1 tsp Black Pepper Powder
  • 1/2 tbsp Cayenne Pepper Powder- you can replace this with our normal chili powder
  • 1 1/2 tbsp Fish Curry Powder
  • 1/2 Everest brand, Kitchen King Masala Powder - alternatively you can use Garam Masala
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Ground Coriander
  • Juice of Half a Lime
  • 2 tbsp Coconut Oil
  • Salt to taste

Instructions

Clockwise from left: Chopped Onion, Marinated Prawns, Coconut Milk, Fesh sprigs of Coriander and Parsley, Chopped and Minced Garlic and Ginger, Diced Tomato, lasty our spice powder concotion (turmeric powder, Masala King Powder, seafood/fish curry powder, and ground coriander)

  1. Marinate the prawns with the black pepper powder, cayenne pepper powder, a pinch of salt and juice of half a lime. Mix them well and leave it covered in the refrigerator.
  2. On a medium heat, saute the onion till it turns golden.
  3. Add in the garlic and ginger and fry till fragrant.
  4. Next, stir in the Kitchen King Masala Powder, turmeric powder, ground coriander and curry powder. (do not burn them, slow the fire if you must and add 50 ml of water )
  5. Add in the diced tomato and cook till its mashed completely.
  6. Pour in the coconut milk and add another 100 ml water.
  7. Mix thoroughly, and keep stirring till it bubbles up,slow down the heat.
  8. Add in the prawns and cook for another 2-3, till the prawns just cook.
  9. Add salt according to your taste, I will stick with half a teaspoon.
  10. Before serving garnish with chopped parsley and coriander.

    Mild and creamy curry is ready to be served!

    Heaven, served on a bed of hot rice.

Notes

Remember fellow Noshiez to always taste your food while cooking. Adjust the taste and texture according to your preferences. Get creative and try out your own version. When you do, please do let us know how it all went. Post the picture on Instagram with our hashtag: #noshandgrub. We'll definitely give a shout out to you!

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