Home » Mild prawn curry

Mild prawn curry

by Christina Julia

Mild prawn curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 75g/3oz desiccated coconut
  • 300ml/10fl oz boiling milk
  • 1 onion, finely chopped
  • 3 tablespoons sunflower oil
  • 2.5cm/1in piece of of fresh root ginger, chopped
  • 2 tablespoons Thai fish sauce
  • 350g/12oz basmati rice
  • 1kg/21/4lb raw tiger prawns,peeled and deveined
  • For the masala
  • 1⁄2 tablespoon cumin seeds
  • 1⁄2 tablespoon coriander seeds seeds from 6 green cardamom pods
  • 1⁄2 teaspoon black peppercorns
  • 1 teaspoon dried red chilli flakes
  • 1⁄2 teaspoon ground turmeric


  • Make the masala by toasting the cumin, coriander and cardamom
    seeds, peppercorns, chilli flakes and turmeric in a dry frying pan over a
    low heat for 2–3 minutes until aromatic. Grind to a powder using a
    mortar and pestle.
  • Put the coconut in a bowl, and pour the milk over it. Leave to steep for
    20 minutes.
  • Sweat the onion in the oil until translucent. Add the masala, stir through
    and fry gently for 2–3 minutes. Add the ginger, and strain the coconut
    milk into the mixture through a sieve. Simmer for 10–15 minutes, then
    add the fish sauce.
  • Cook the rice in rapidly boiling water for 8–10 minutes, but do
    not overcook. Drain.
  • Add the prawns to the sauce, and cook for 5–6 minutes until the prawns
    turn pink. Serve hot with the basmati rice.

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