Name: Creamy King Prawn Curry
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 0.88 lb or 14 oz – 400 g king prawn meat, deveined, heads and shells removed, washed and patted dry; 2 tbsp butter or olive oil; 3 tbsp Amina Fish and Prawn Masala; 1 tbsp leaf masala; 1 tsp chilli powder; 3 tbsp lemon juice; 1/2 red chili, finely chopped; 1/2 onion, finely chopped; 2 tsp garlic and chilli paste; 2 tbsp tomato purée; 1 cup coconut cream or coconut milk; Salt to taste; 2 tbsp chopped coriander or cilantro for garnish; Serve with jasmine rice, cooked according to packet instructions.

Description

This Creamy King Prawn Curry is bold, saucy, and comes together fast. It’s the kind of curry you make when you want big flavour without standing at the stove all night.

Ingredients

Units Scale

0.88 lb or 14 oz - 400 g king prawn meat, deveined, heads and shells removed, washed and patted dry
2 tbsp butter or olive oil
3 tbsp Amina Fish and Prawn Masala
1 tbsp leaf masala
1 tsp chilli powder
3 tbsp lemon juice
1/2 red chili, finely chopped
1/2 onion, finely chopped
2 tsp garlic and chilli paste
2 tbsp tomato purée
1 cup coconut cream or coconut milk
Salt to taste
2 tbsp chopped coriander or cilantro for garnish
Serve with jasmine rice, cooked according to packet instructions.

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix 3 tbsp Amina Fish and Prawn Masala, 1 tbsp leaf masala, and 1 tsp chili powder.
Stir in 3 tbsp lemon juice to form a thick paste.
Add the 400 g king prawn meat and coat well. Cover and refrigerate for 30 minutes.
Don’t skip drying the prawns properly before marinating. If they’re wet, the spices will slide right off.
Heat 2 tbsp butter or olive oil in a large saucepan over medium heat.
Add 1/2 chopped onion and sauté for about 3 to 4 minutes until soft and slightly golden.
Stir in 2 tsp garlic and chilli paste and 1/2 chopped red chilli. Cook for 1 minute until fragrant. Keep the heat moderate so the garlic doesn’t burn.
Add the marinated prawn meat in a single layer.
Cook for about 2 minutes per side, roughly 4 minutes total, until they turn pink and opaque. Don’t overcook.
Stir in 2 tbsp tomato purée and cook for 1 minute to remove the raw taste.
Pour in 1 cup of coconut cream or coconut milk and stir gently.
Let it bubble softly for 2 to 3 minutes until slightly thickened.
Taste and add salt if needed.
If the sauce feels too thick, add 2 to 3 tbsp hot water to loosen it.
The curry should be saucy but not watery. If it’s too thin, simmer another minute or two.
Turn off the heat and sprinkle over 2 tbsp chopped coriander or cilantro.
Let it rest for 2 minutes before serving so the flavours settle.
Serve hot with jasmine rice.
If you like extra heat, add a pinch more chili powder right at the end.

Notes

Created, prepared, tried, and tested Gail