Prawn Curry
This Prawn Curry or Prawn Masala is a fragrant, rich and pretty simple curry that's laced with beautiful seafood aromatics. Served with basmati rice.
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Servings: 2
Ingredients
Prawn Curry
- 3 tbsp oil olive oil or vegetable
- 750 grams prawns 16/20 see notes
- 1 large white onion finely diced
- 2 large tomatoes finely diced
- 4 medium red or green chilies stalk removed and halved, optional
- 2 cloves fresh garlic finely diced
- 2 tsp fresh ginger finely diced
- 200 ml warm water
- 400 ml coconut milk
- ½ tsp turmeric powder
- 1 ¼ tsp cumin powder
- 2 tsp chili powder
- 1 ¼ tsp ground coriander
- 1 ¼ tsp salt or to taste
- 1 ¼ tsp garam masala
- 2 tbsp fresh coriander washed, dried and chopped
- 1 large ripe avocado cut into chunks
Instructions
- In a medium saucepan, bring oil to a medium heat and add diced onions. Fry for 5 minutes or until lightly caramelized.
- Add the chopped tomatoes, cover, and allow to simmer for 5minutes or until softened.
- Add fresh chilies, garlic and ginger. Sauté for 2 minutes and add turmeric, chili powder, coriander, cumin and salt. Sauté until the spices become fragrant.
- Add warm water, cover and allow to simmer for 10 minutes or until thickened and you see traces of oil on top.
- Add the cleaned prawns and coconut milk. Simmer on medium heat for 5minutes and then fully reduced the heat.
- Add the garam masala, fresh coriander and mix well. Salt to taste.
- Add chunks of ripe avocado to curry and mix gently before serving on a bed of rice. Garnish with fresh coriander and chili. Enjoy, Tastebud!
Video
Notes
- Prawns: If using head on: 750 grams gross (head and shell on) /approx. 300 grams net (once head and shell removed). Alternatively, buy precleaned prawns for your convenience. If the budget allows it you can easily double the amount of prawns used and continue with the recipe as it is. I love adding extra prawns, especially when they're on special.
- Storage: Store for up to 2-3 days in the fridge.