About this recipe:A quick and easy Indian prawn curry in an aromatic coconut broth. For richer flavour and texture, use coconut cream instead of coconut milk.
2 teaspoons vegetable oil
1/2 onion, finely chopped
1/4 red or green pepper, finely chopped
2.5cm piece root ginger, minced
1 clove garlic, crushed
2 cardamom pods
1 teaspoon ground coriander
1 teaspoon chilli powder
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1 bay leaf
1 teaspoon rice vinegar
225ml coconut milk
75ml water (optional)
20 large prawns, shelled
salt to taste
1 teaspoon desiccated coconut
2 sprigs fresh coriander
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the oil in a saucepan over medium high heat. Add the onion, pepper, ginger, garlic, cardamom, ground coriander, chilli powder, cumin, turmeric and bay leaf. Cook and stir till onions and peppers have softened and the mixture is fragrant, 3 to 5 minutes.
Add the vinegar, stir well. Then add the coconut milk and water (you may wait and add the water later only to thin the consistency if desired). Bring to the boil. Simmer for 10 minutes to thicken slightly.
Place the prawns in the simmering coconut mixture. Bring back to a simmer and cook till the prawns are opaque and have turned bright pink, 5 to 7 minutes.
Garnish with fresh coriander leaves and desiccated coconut, and serve.