Name: Prawn Curry with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Balti
Ingredients: 500g (1 lb) raw tiger prawns (shrimp), peeled and deveined; 1⁄2 tsp ground turmeric; 2 tbsp ghee or mustard oil; 1 tsp black mustard seeds; 3 green cardamom pods, lightly bruised; 4 cloves; 1 cinnamon stick; 1 bay leaf; 20 fresh curry leaves; 2 shallots, finely chopped; 2 tbsp garlic and ginger paste; 1 fresh green chilli, halved, lengthways and deseeded; 2 tbsp coconut flour; 400ml (13⁄4 cups) coconut milk; Pinch of saffron threads; 1⁄2 tsp paprika; 1 tsp garam masala; 1 tbsp finely chopped coriander (cilantro); Salt to taste

Jump to Recipe

Prawn curry with coconut milk is a super easy recipe that also happens to taste amazing!

This is one of those curries you will want to make again and again. It's so easy and you'll love all those flavours that work so well together. You can prepare this prawn curry with coconut milk in less than 30 minutes so it's a great weekday curry.

About this recipe

You are going to love this Kolkata-style prawn curry with coconut milk. I liked it so much when I first tried it that I was sure to include the recipe in my first cookbook 'The Curry Guy'.

The recipe was inspired a visit to my local curry house, Raj Bari in Yarm. The restaurant is no longer in business but at least you can still make this delicious prawn curry with coconut milk at home.

Make this prawn curry with coconut milk your own

As with all of my recipes, please use this recipe as a guide. There are so many things you can do to it, though I am quite happy with the recipe just as it is.

You could add more fresh chillies if you like a spicier flavour. Add some lime juice just at the end of cooking for a tart flavour. Taste as you go and have fun with it.

Yield: 4

Prawn Curry with Coconut Milk

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

500g (1 lb) raw tiger prawns (shrimp), peeled and deveined
1⁄2 tsp ground turmeric
2 tbsp ghee or mustard oil
1 tsp black mustard seeds
3 green cardamom pods, lightly bruised
4 cloves
1 cinnamon stick
1 bay leaf
20 fresh curry leaves
2 shallots, finely chopped
2 tbsp garlic and ginger paste
1 fresh green chilli, halved, lengthways and deseeded
2 tbsp coconut flour
400ml (13⁄4 cups) coconut milk
Pinch of saffron threads
1⁄2 tsp paprika
1 tsp garam masala
1 tbsp finely chopped coriander (cilantro)
Salt to taste

Instructions

Sprinkle the prawns (shrimp) with the turmeric and mix well.
Heat the ghee or oil in a large frying pan or wok over a medium-high heat. When hot, toss in the mustard seeds. When they begin to pop, reduce the heat to medium and add the rest of the whole spices, bay leaf and curry leaves.
Fry for 30 seconds then add the shallots and sauté for about 5 minutes, until translucent and soft.
Add the garlic and ginger paste and the fresh chilli, and stir to combine. Add the prawns and paprika and fry, stirring regularly until the prawns begin to turn pink.
Stir in the coconut flour, coconut milk and saffron and simmer for a further few minutes so that the sauce thickens slightly and the prawns cook through. To serve, stir in the garam masala, check for seasoning and add salt to taste. Top with the fresh coriander (cilantro).