Prawn and Coconut Curry
Prawn and Coconut Curry

Ingredients

Method

  • ½ tsp ground turmeric
  • 1 tsp salt
  • 400g peeled large prawns
  • 90ml oil
  • 2 bay leaves
  • 3 finely chopped red onions
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 2 tbsp garlic and ginger paste
  • 2 green chillies, halved lengthways
  • 75ml coconut milk
  • Fish stock or water, if needed
  • ½ tsp sugar
  • ½ tsp ground cardamom
  • 1 tbsp chopped coriander
  • ½ lime, juice only
  • Basmati rice, to serve
  • Marinate the prawns with turmeric and salt in a shallow dish for 30 mins. When ready, heat 60ml of oil in a large pan, and add the bay leaves and finely chopped onion. Gently fry for 8 mins. Meanwhile, heat the remaining oil in another pan, and fry the prawns until just pink - a minute or two will do nicely.
  • In a saucepan, mix the cumin, turmeric, and garlic-ginger paste in 75ml of water, then add the cooked onions. Simmer for 3 minutes, then add some salt, the green chillies, and the cooked prawns, and stir for a minute or so. Mix in the coconut milk, simmer for 3 mins more, then season with a little salt and sugar, sprinkle over some cardamom powder and coriander, and squeeze in some lime. Serve with basmati rice, and enjoy!
30 mins
2 serving
This recipe pairs perfectly with the Marri Wood Park 'Cremant' Australian Sparkling 2016 from Margaret River, Australia.

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