When I first started my curry blog I was sent about a hundred Gurkha recipes from someone who followed me on Twitter.
This is one of the benefits of being a food blogger, you do get a lot of amazing recipes landing in your inbox!
The recipes had been past to him by a Ghurka chef and I made it a goal to try them all.
I would love to thank the chef personally for these recipes but don’t have a clue who he is. Some of the recipes were quite complicated where others were as simple as they get. All were delicious.
This prawn coconut curry is one of the easy ones. You can literally make it in about 20 minutes though you do need to marinate the prawns for about a half hour before beginning to cook.
Over the years I have tweaked this one a bit to my own taste but it is essentially the same recipe. The finished curry goes so well with my coriander and lime rice recipe so I hope you have a chance to give them both a try.
I like to use jumbo raw prawns which are available in the frozen section of most supermarkets.
If you enjoyed this recipe why not try these similar ones:
- 600g raw bite sized prawns – peeled and cleaned
- 2 limes
- 2 tablespoons garlic and ginger paste
- 1 tablespoon garam masala
- 2 tablespoons light soy sauce
- 1 tablespoons vegetable oil
- 2 onions – finely chopped
- 3 green chillies – finely chopped
- 1 large bunch of fresh coriander
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 3 large tomatoes –finely chopped
- 1 tablespoon tomato puree
- 400ml coconut milk
- 2 bay leaves
- Salt and pepper to taste
- Place one tablespoon of the ginger and garlic paste, the garam masala, soy sauce and the juice of one lime in a large bowl. Stir in the prawns so that they are coated with the marinade. Allow to marinate for 30 minutes.
- Meanwhile, place the fresh coriander, chillies, cumin and coriander powder in a pestle and mortar and pound into a paste.
- Now heat the vegetable oil in a large pan or wok and fry your onions until soft and translucent. About five minutes should do the job. Then stir in the garlic and ginger paste.
- Now add the coriander mixture to the onions and stir some more.
- Pour in the chopped tomatoes and coconut milk and add the tomato puree.
- Simmer this sauce for about 15 minutes and then add the marinated prawns with all the marinade.
- Stir the prawns into the sauce and simmer for about ten more minutes until they are cooked through.
- Check for seasons and sprinkle with salt and pepper to taste.