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Prawn Curry

ingredients

serves 4
1 lb (450 g) peeled cooked prawns
15 ml/1 tbsp ground coriander
2.5 ml/1/2 tsp ground cumin
2.5 ml/1/2 tsp chilli powder
2.5 ml/ 1/2 tsp turmeric
1 garlic clove, crushed
1 cup (8 fl oz) 250 ml Basic Fish Stock
2 tbsp (30 ml) oil
1 large onion, finely chopped
3 tbsp (60 ml) tomato puree (paste)
2 tomatoes, peeled, seeded and chopped
juice of 1/2 lemon
10 ml/2 tsp coconut cream (optional)
coriander sprigs to garnish

method

1. Mix all the spices in a small bowl. Add the garlic and mix to a paste with a little of the stock. Set aside.

2. Heat the oil in a frying pan, add the onion and fry for 4-5 minutes until golden brown. Add the tomato puree and spice mixture, then cook for 1-2 minutes. Stir in the remaining stock and tomatoes, cover the pan and simmer gently for 20 minutes.

3. Add the prawns and lemon juice to the pan, with the coconut cream, if used. Stir until the coconut cream dissolves, then simmer for 5 minutes more. Garnish with coriander sprigs and serve with basmati rice.

What did you think?

58 people have helped to review this recipe. Thankyou!

All good
posted by Mark Petty @ 03:24PM, 7/02/09
So simple and it tastes great...
Nice
posted by * @ 07:56AM, 1/01/10
Tastes great even without coconut and it's nice and easy
Gorgeous
posted by Clare Wardman @ 02:07PM, 1/09/10
I used soured cream instead of coconut cream and it worked really well.
Easy and great taste
posted by Andy C @ 10:19AM, 8/17/10
This is a great recipe. It is actually very simple and tastes very good. I wonder if you could swap the stock and prawns for another e.g. chicken and use chicken instead of prawns. Yum!
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