This delicious prawn curry should be in everyone’s regular recipe rotation. We love the fragrant and authentic flavours, leaving us wanting to go back for a second serve.
If you love this recipe as much as we do, then come and visit the Foodie Trails team at Love Cooking Show Live from July 9-11 in Melbourne.
If you can’t wait till then and want to try more delicious recipes from Foodie Trail, then connect with them on Facebook and Instagram.
Ingredients
- 700 gms prawns, shelled, tails removed and deveined
Marinade
- Juice of 1 lime
- ⅓ tsp salt
Curry
- 1 tsp oil
- 1 cinnamon stick
- 1 piece of fresh ginger, grated
- 3-4 garlic cloves, chopped
- 4 small onions, chopped
- 3 large tomatoes, finely chopped
- ½ red chilli powder, (optional)
- 1 tsp garam masala powder
- ½ tsp coriander-cumin powder
- ⅓ tsp salt
- ½ cup thin coconut milk
Method
- Wash the prawns and drain thoroughly.
- Mix the marinade ingredients in a bowl and rub it into the prawns.
- Put the oil in a kadhai or wok on medium heat. When hot, sauté the cinnamon, ginger, and garlic for a minute.
- Add the onions and sauté till golden brown. Mix in the tomatoes, spice powders and salt. Sprinkle in a little water if required and stir and cook, till the tomatoes are soft and mushy.
- Remove the pan from the heat.
- Blend the cooked mixture in a food processor, till it forms a puree.
- Return the puree from the same pan on medium heat and add the prawns.
- Mix well to ensure that the prawns are coated in the gravy. Stir often and cook for 2-3 minutes, till the prawns curl up and turn pink.
- Pour the coconut milk, stir to mix well and cook for 2 minutes longer.
- Serve with hot steamed white rice