Curry Prawns Recipe
Introduction
This fragrant curry prawns recipe combines a rich blend of spices with creamy coconut milk for a deliciously comforting dish. Perfect for a midweek dinner, it brings vibrant flavors that celebrate classic coastal cuisine.
Ingredients
- 1 tbsp vegetable or coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- ½ scotch bonnet chilli (optional)
- 24-36 whole king prawns, or peeled
- 1½ tsp turmeric powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- 5 cloves, ground
- ½ tsp ground fenugreek
- 1 tsp paprika
- ½ tsp ground allspice
- 1 tsp tamarind paste
- 400ml coconut milk
- Cooked rice, to serve
Instructions
- Step 1: Heat the oil in a frying pan over low to medium heat. Add the chopped onion and cook for 15 minutes, stirring regularly, until soft and beginning to caramelise.
- Step 2: Add the crushed garlic, grated ginger, chopped tomatoes, and scotch bonnet chilli if using. Increase the heat to medium and cook for another 10 minutes.
- Step 3: If using shell-on prawns, prepare them by removing heads and cutting down the back of the shell with scissors. Devein each prawn by loosening and gently pulling out the vein.
- Step 4: Mix together the turmeric, cumin, coriander, ground cloves, fenugreek, paprika, allspice, and tamarind paste with 2 tablespoons of water. Add this spice mixture to the onion mixture and cook for 5 minutes until fragrant and mostly dry.
- Step 5: Stir in the coconut milk and cook for 5 to 10 minutes until the sauce thickens to a rich gravy consistency.
- Step 6: Add the prepared prawns to the pan and cook for 5 minutes until they turn pink and are just cooked through. Remove from heat.
- Step 7: Serve the curry prawns hot over cooked rice for a satisfying meal.
Tips & Variations
- For extra flavor, save the prawn heads and shells to make a flavorful seafood stock for soups or sauces.
- Adjust the heat by omitting the scotch bonnet or substituting with milder chillies if preferred.
- Use peeled prawns for quicker prep without sacrificing taste.
- Add fresh coriander leaves as a garnish to brighten the dish just before serving.
Storage
Store leftover curry prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave to avoid overcooking the prawns. This dish does not freeze well, as the texture of the prawns can become rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this recipe?
Yes, frozen prawns work well. Make sure to thaw them completely and drain any excess water before cooking to maintain the curry’s flavor and consistency.
What can I serve with curry prawns besides rice?
Besides steamed or basmati rice, curry prawns are delicious served with naan bread, quinoa, or a simple side of steamed vegetables to complement the rich sauce.
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Curry Prawns Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This flavorful Curry Prawns recipe combines aromatic spices with creamy coconut milk to create a rich and vibrant dish perfect for serving with steamed rice. The prawns are gently cooked in a spiced tomato and coconut base, offering a delicious balance of heat and savory depth.
Ingredients
Spices and Aromatics
- 1 tbsp vegetable or coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1-inch piece of ginger, grated
- ½ scotch bonnet chilli (optional)
- 1½ tsp turmeric powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- 5 cloves, ground
- ½ tsp ground fenugreek
- 1 tsp paprika
- ½ tsp ground allspice
- 1 tsp tamarind paste
Produce
- 2 tomatoes, chopped
- 24–36 whole king prawns, or buy them peeled
Liquids
- 400ml coconut milk
Serving Suggestion
- Cooked rice, to serve
Instructions
- Prepare Aromatics and Base: Heat the vegetable or coconut oil in a frying pan over low-medium heat. Add finely chopped onion and cook for 15 minutes, stirring regularly, until soft and beginning to caramelise. Add crushed garlic, grated ginger, chopped tomatoes, and the optional scotch bonnet chilli. Increase heat to medium and cook for another 10 minutes to soften the tomatoes and meld flavors.
- Prepare Prawns: If using shell-on prawns, remove the heads and devein them by cutting down the back of the shell with scissors and gently pulling out the vein. Keep heads and shells if you want to make stock. If using peeled prawns, ensure they are rinsed and drained.
- Mix Spices and Tamarind: Combine turmeric powder, ground cumin, ground coriander, ground cloves, ground fenugreek, paprika, ground allspice, and tamarind paste with 2 tablespoons of water. Add this spice mixture to the cooked onion and tomato base. Cook for 5 minutes, stirring often, until the spices are fragrant and most of the liquid has evaporated.
- Add Coconut Milk and Simmer: Stir the 400ml coconut milk into the pan. Simmer for 5 to 10 minutes until the sauce thickens to a curry gravy consistency.
- Cook Prawns: Add the prepared prawns to the thickened curry sauce. Cook for about 5 minutes, stirring occasionally, until the prawns turn pink and are just cooked through. Remove from heat.
- Serve: Serve the curry prawns hot over cooked rice to enjoy a complete, comforting meal.
Notes
- Removing the prawn heads and shells is optional but enhances the dish’s texture and presentation.
- Keep prawn shells and heads to make a flavorful seafood stock for other recipes.
- The scotch bonnet chilli is optional depending on your heat preference; omit for a milder curry.
- Tamarind paste adds a tangy depth; if unavailable, substitute with lemon juice or lime juice, but flavor will vary slightly.
- Use coconut oil for a more authentic taste and subtle sweetness, or vegetable oil as a neutral alternative.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Caribbean
Keywords: curry prawns, king prawns recipe, coconut milk curry, spicy prawn curry, Caribbean seafood dish
