Mild South Indian Coconut & Prawn Curry Recipe

A lovely recipe which is so much easier than you’d think. I used to think that Indian curries are all insanely complicated and must cook for hours… but it turns out this coconut & prawn curry is a really easy and tasty dish to cook.

Mild South Indian Coconut & Prawn Curry Recipe

Mild South Indian Coconut & Prawn Curry Recipe

If you like Thai curries you will surely love this one as well. Indian spices like cardamom pods and curry leaves give it a unique flavour that is associated with Indian food, the chillies give this dish an edge and coconut milk provides a smooth and creamy finish. So if you were not sure what to serve for Friday dinner, you’ve now found yourself a winner.

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Print Recipe
South Indian Coconut & Prawn Curry
Recipe adapted from bbcgoodfood.com
Indian prawn curry
Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Indian prawn curry
Instructions
  1. Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
    chilies
  2. Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked – if not, it is worth cooking for another 5 mins.
    curry
  3. Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).
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