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Coconut Prawn Curry
Coconut Prawn Curry

Coconut Prawn Curry

Uthika Naidu, of Braised By Uthika, uses our Spanish Tomato Flavour Bomb to create this delicious, mild prawn curry.

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You Will Need:

  • 700 - 800 whole queen prawns, thawed if frozen
  • juice of a lemon
  • 3 T (45 ml) vegetable oil
  • a pinch of salt
  • 1 x sachet Ina Paarman’s Spanish Tomato Flavour Bomb
  • 1 sprig curry leaves, woody stalk discarded
  • 1 medium onion, finely chopped
  • 1 t (5 ml) mustard seeds
  • 1 T (15 ml) garlic, finely chopped
  • 1 T (15 ml) ginger, finely grated
  • 1 T (15 ml) green chilies, finely chopped
  • 2 t (10 ml) curry powder or masala
  • 1 t (5 ml) tumeric
  • 2 T (30 ml) tomato paste
  • ¼ cup (60 ml) water
  • 1 t (5 ml) sugar
  • a squeeze of lemon juice
  • 1 can (400 ml) coconut cream
  • a handful coriander leaves, finely chopped
  • 700 - 800 whole queen prawns, thawed if frozen
  • juice of a lemon
  • 3 T (45 ml) vegetable oil
  • a pinch of salt
  • 1 x sachet Ina Paarman’s Spanish Tomato Flavour Bomb
  • 1 sprig curry leaves, woody stalk discarded
  • 1 medium onion, finely chopped
  • 1 t (5 ml) mustard seeds
  • 1 T (15 ml) garlic, finely chopped
  • 1 T (15 ml) ginger, finely grated
  • 1 T (15 ml) green chilies, finely chopped
  • 2 t (10 ml) curry powder or masala
  • 1 t (5 ml) tumeric
  • 2 T (30 ml) tomato paste
  • ¼ cup (60 ml) water
  • 1 t (5 ml) sugar
  • a squeeze of lemon juice
  • 1 can (400 ml) coconut cream
  • a handful coriander leaves, finely chopped

Ina’s Tip

When in a hurry, use Ina Paarman’s Butter Chicken Curry as a base sauce.

Method:

Remove the heads of the prawns, and devein the tails. Set aside.

In a mixing bowl, add the lemon juice, 1 T (15 ml) oil, salt, and ½ sachet Flavour Bomb.

Stir well.

Add the prawn tails, and toss to coat on all sides.

In a large wide pan, add another 1 T (15 ml) oil, as well as the curry leaves.

Fry the leaves until fragrant.

Add the marinated prawns.

Fry the prawns until light brown, then remove from the pan.

Add another 1 T (15 ml) oil to the pan, then add the onion.

Sauté the onion until soft.

Add the mustard seeds, garlic, ginger, and chilies.

Fry the mixture for another minute.

Add the curry powder and turmeric.

Fry until fragrant.

Add the tomato paste, remaining Flavour Bomb, and water.

Stir well and cook for a minute.

Add the sugar and lemon juice. Stir to mix.

Add the coconut cream, stir, and bring to a simmer.

Add the prawns back into the sauce.

Cook for 5 minutes over low heat.

Remove the prawns from the heat.

Stir in the coriander leaves.

Serve warm over freshly cooked rice or with naan bread.

Coconut Prawn Curry

Uthika Naidu, of Braised By Uthika, uses our Spanish Tomato Flavour Bomb to create this delicious, mild prawn curry.

Coconut Prawn Curry

You Will Need:

  • 700 - 800 whole queen prawns, thawed if frozen
  • juice of a lemon
  • 3 T (45 ml) vegetable oil
  • a pinch of salt
  • 1 x sachet Ina Paarman’s Spanish Tomato Flavour Bomb
  • 1 sprig curry leaves, woody stalk discarded
  • 1 medium onion, finely chopped
  • 1 t (5 ml) mustard seeds
  • 1 T (15 ml) garlic, finely chopped
  • 1 T (15 ml) ginger, finely grated
  • 1 T (15 ml) green chilies, finely chopped
  • 2 t (10 ml) curry powder or masala
  • 1 t (5 ml) tumeric
  • 2 T (30 ml) tomato paste
  • ¼ cup (60 ml) water
  • 1 t (5 ml) sugar
  • a squeeze of lemon juice
  • 1 can (400 ml) coconut cream
  • a handful coriander leaves, finely chopped
Ina’s Tip

When in a hurry, use Ina Paarman’s Butter Chicken Curry as a base sauce.

Method:

Remove the heads of the prawns, and devein the tails. Set aside.

In a mixing bowl, add the lemon juice, 1 T (15 ml) oil, salt, and ½ sachet Flavour Bomb.

Stir well.

Add the prawn tails, and toss to coat on all sides.

In a large wide pan, add another 1 T (15 ml) oil, as well as the curry leaves.

Fry the leaves until fragrant.

Add the marinated prawns.

Fry the prawns until light brown, then remove from the pan.

Add another 1 T (15 ml) oil to the pan, then add the onion.

Sauté the onion until soft.

Add the mustard seeds, garlic, ginger, and chilies.

Fry the mixture for another minute.

Add the curry powder and turmeric.

Fry until fragrant.

Add the tomato paste, remaining Flavour Bomb, and water.

Stir well and cook for a minute.

Add the sugar and lemon juice. Stir to mix.

Add the coconut cream, stir, and bring to a simmer.

Add the prawns back into the sauce.

Cook for 5 minutes over low heat.

Remove the prawns from the heat.

Stir in the coriander leaves.

Serve warm over freshly cooked rice or with naan bread.

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