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.
- 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
- 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).
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Amount Per Serving: Calories: 196Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 346mgCarbohydrates: 14gFiber: 4gSugar: 6gProtein: 4g