Ingredients for Creamy Prawn Curry
- Tiger Shrimp
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- Ground Turmeric
- Cinnamon Stick
- 4 cloves, crushed
- Cardamom Pods
- 2 bay leaves
- Gingerroot
- Garlic Cloves
- 1 teaspoon chili powder (adjust to taste)
- Creamed Coconut
- Water
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How to Make Creamy Prawn Curry
- Peel and devein 250g of prawns, leaving the tails intact. Place in a bowl, add 1 tablespoon of lemon juice, toss gently, and marinate for 10 minutes.
- Rinse the marinated prawns under cold running water and pat them completely dry with paper towels.
- Heat 2 tablespoons of vegetable oil in a heavy-based frying pan over medium heat. Add 1 finely chopped medium onion and sauté until lightly browned.
- Add 1 teaspoon turmeric, 1/2 teaspoon cinnamon, 4 crushed cloves, 1/2 teaspoon cardamom, 2 bay leaves, 1 tablespoon grated ginger, and 2 minced garlic cloves. Sauté for 1 minute, stirring constantly, until fragrant.
- Stir in 1 teaspoon chili powder (adjust to taste), 200ml of creamed coconut or full-fat coconut milk, and salt to taste. Bring to a simmer and cook for 2 minutes.
- Add the prepared prawns to the pan. Increase the heat to bring to a boil, then reduce heat to low, cover, and simmer for 5-7 minutes, or until the prawns are pink and opaque and the sauce has thickened slightly. Do not overcook.
- Serve hot with rice or naan bread. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
48g
Carbs
2g
