This coconut curry is one of Rick Stein most iconic dishes and always a popular choice when we think India. The combination of lightly spiced curry with glorious prawns, really does make for a memorable foodie experience.
INGREDIENTS Serves 4
4 medium onions, 2 roughly chopped 2 finely sliced
25g Ghee
5cm cinnamon stick
½ teaspoon Garam Masala
1 tablespoon turmeric powder
1 teaspoon Kashmiri chilli powder
3 garlic cloves, minced
3cm piece fresh ginger, finely grated
250ml coconut milk
1 teaspoon sea salt
1 teaspoon sugar
150mls water
250g peeled prawns,
METHOD:
In a food processor, blend the roughly chopped onion, with the water, into a paste. Set aside until needed.
On a medium heat, add the Ghee to a frypan until melted. Add in the cinnamon stick until the ghee is fragrant – 2-3 minutes. Keeping the cinnamon stick in the butter add the sliced onions and fry for 10 minutes, until they turn a golden/brown colour.
Turn the heat to low and stir in the Garam Masala and fry for 30 seconds. Add the onion paste, ginger, garlic, tumeric and the chilli. Fry for 5 minutes, stirring continuously so it doesn’t stick to the bottom of the frypan. Add some water if needed
Stir in the prawns and good for 1 minute. Pour in the coconut cream with the salt, sugar, and water, stirring to combine.
Simmer for 5-10 minutes until the sauce has reduced by half, and the prawns are pink and cooked through.
Serve with Basmati rice and or Naan
Original Recipe Rick Stein India
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