Prawn Masala Curry is a simple Asian recipe packed full of flavours and aromas. Adjust the heat by removing the chillies seeds. Serve as a main dish on a bed of fluffy rice and naan breads. I use king prawns as they are meatier and hold the flavours better.
Prawn Masala Curry
A simple curry that hits the spice, seafood and heat targets every time.
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Servings: 2 People
Calories: 391kcal
Ingredients
Masala Paste
- 1 large onion peeled/sliced
- 2 large tomato chopped
- 2 tbsp desiccated coconut
- 1 tsp ginger and garlic paste shop brought
- ½ tsp chilli powder
- ¼ tsp turmeric
- ½ tsp coriander powder
- ½ tsp garam masala
- 2 tbsp vegetable oil
Curry
- 300 g prawns peeled/deveined.
- 1 clove garlic peel/chop
- 1 large green chilli chop
- ¼ tsp ground cumin
- 1 ¼ cup coconut milk
- 6 large curry leaves
Instructions
- Place the prawns in a bowl of cold water and wash well. Drain and pat dry with kitchen paper.
- Place a large frying pan over a high heat and add 1 tbsp of vegetable oil. When hot, add the onions and fry until softened and translucent.2 tbsp vegetable oil, 1 large onion
- Add the ginger garlic paste and continue to fry for a few minutes.1 tsp ginger and garlic paste
- Add the turmeric, salt and tomatoes and fry until the tomatoes have softened.¼ tsp turmeric, 2 large tomato
- Add the garam masala, chilli powder, coriander powder and desiccated coconut. Fry for a further 5 minutes stirring constantly so nothing sticks and burns.½ tsp chilli powder, ½ tsp coriander powder, ½ tsp garam masala, 2 tbsp desiccated coconut
- When ready transfer to a dish and put to one side for now making sure you get all of it. Wipe the pan out with a piece of kitchen paper.
- Add another tablespoon of oil to the pan over a medium heat. When hot, add the cumin, garlic and sliced chilli.2 tbsp vegetable oil, 1 clove garlic, ¼ tsp ground cumin, 1 large green chilli
- Watch the garlic as when it turns lightly golden add the curry leaves and fry for about 2 minutes until the leaves begin to crisp.6 large curry leaves
- Add the coconut milk and the paste you put aside a moment ago to the pan and stir well. The sauce will thicken turn the heat down, so it is lightly simmering.1 ¼ cup coconut milk
- Warm the serving bowls/dishes in a bowl of hot water.
- Add the prawns until they just turn pink.300 g prawns
- Taste the sauce and adjust the seasoning with salt and pepper if required.
- Serve into individual bowls or a large one with sprinkle of chopped coriander/cilantro on a bed a fluffy rice.
Nutrition
Calories: 391kcal | Carbohydrates: 23g | Protein: 6g | Fat: 34g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 117mg | Potassium: 912mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1783IU | Vitamin C: 95mg | Calcium: 85mg | Iron: 6mg