Indian Coconut Prawn Curry
Servings: 4
Preparation Time: 45 minutes
Ingredients:
- 15–20 raw prawns, shelled and deveined
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 2 tablespoons coconut oil
- 1 medium onion, sliced
- 3 garlic cloves, chopped
- 1/3 cup coconut flakes
- 2 teaspoons coriander seeds
- 1/2 teaspoon cayenne pepper
- 1 cup water
- 2 tablespoons coconut milk*
Directions:
Place prawns in a bowl and add turmeric and 1/4 teaspoon salt. Mix well and set aside.
Heat one tablespoon coconut oil in a saucepan. Add sliced onion and sauté onions until they turn translucent. Add garlic and coconut flakes and sauté until the coconut turns brown and the garlic is cooked. Turn off heat and let the mixture cool down.
In a blender, combine the prepared mixture, coriander seeds, and cayenne pepper. Blend until a fine paste is formed. Add water while blending, if necessary.
In the same saucepan, heat another tablespoon of coconut oil, add the above paste, and sauté it for a minute. Add remaining 1/4 teaspoon salt and 1 cup of water. When it comes to boil, add the prawns. Once the prawns are cooked, add coconut milk and stir well. Boil for a minute and turn off heat.
Serve hot coconut prawn curry over cooked rice.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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