Description of this recipe: This vibrant and aromatic Curry Prawns recipe delivers a symphony of flavors, blending the sweetness of coconut milk with the warmth of spices and the succulent texture of fresh prawns. It’s a quick and easy dish that’s perfect for a weeknight dinner or a special occasion.
Why you will love this recipe: You’ll adore this Curry Prawns recipe for its simplicity and speed. It comes together in under an hour, making it ideal for busy weeknights. The combination of aromatic spices, creamy coconut milk, and juicy prawns creates a flavor explosion that will tantalize your taste buds. Plus, it’s incredibly versatile – adjust the spice level to your liking and serve it with a variety of accompaniments. This dish is sure to become a family favorite.
Introduction:
Curry Prawns, or Shrimp Curry as it’s sometimes known, is a dish that evokes images of tropical sunsets, fragrant spice markets, and the gentle rhythm of ocean waves. This recipe attempts to bottle that sensory experience and deliver it straight to your dinner table. It’s a dish that’s both comforting and exciting, familiar yet exotic.
At its heart, this Curry Prawns recipe is about balance. It’s about harmonizing the delicate sweetness of the prawns with the robust flavors of the spices and the rich creaminess of the coconut milk. The careful selection and layering of spices are key to creating a complex and nuanced flavor profile that will leave you craving more. We are using both ground spices and fresh ingredients to create layers of flavor, giving you a more complex finished dish.
The recipe is relatively simple, making it a fantastic option for both beginner cooks and seasoned chefs alike. The preparation involves a bit of chopping and measuring, but the cooking process is straightforward and forgiving. The most important thing is to pay attention to the aromas as the spices bloom and to adjust the cooking time of the prawns to ensure they remain tender and juicy.
This Curry Prawns recipe is not just about the food itself; it’s about the experience of creating something delicious and sharing it with loved ones. It’s about gathering around the table and enjoying a meal that’s both satisfying and nourishing. It’s about creating memories that will last long after the last bite is taken. So, gather your ingredients, put on some music, and get ready to embark on a culinary journey to the tropics!
Ingredients:
- 1 tbsp vegetable or coconut oil: The oil provides the base for sauteing the aromatics and helps to bloom the spices, releasing their flavors. Coconut oil will enhance the tropical flavor of the finished dish.
- 1 onion, finely chopped: Onion forms the foundation of the curry, adding sweetness and depth of flavor as it caramelizes. Finely chopping ensures even cooking.
- 2 garlic cloves, crushed: Garlic adds a pungent and aromatic note that complements the other spices. Crushing releases its maximum flavor.
- 1-inch piece of ginger, grated: Ginger provides a warm, spicy, and slightly citrusy element that brightens the curry. Grating ensures even distribution and optimal flavor release.
- 2 tomatoes, chopped: Tomatoes contribute acidity, sweetness, and moisture to the curry. Chopped tomatoes will cook down and create a rich sauce.
- ½ scotch bonnet chilli (optional): Scotch bonnet chilli adds a fiery kick to the curry, if you like it hot. Adjust the quantity to your preference or omit it altogether for a milder flavor. This is a very hot pepper so use with caution.
- 24-36 whole king prawns, or buy them peeled: Prawns are the star of the dish, providing a delicate seafood flavor and a satisfying texture. King prawns offer a more substantial bite. Make sure to devein your prawns.
- 1½ tsp turmeric powder: Turmeric imparts a vibrant yellow color and a warm, earthy flavor to the curry.
- 1 tsp ground cumin: Cumin adds a smoky, earthy, and slightly bitter note that enhances the complexity of the spice blend.
- ½ tsp ground coriander: Coriander provides a citrusy, floral, and slightly sweet aroma that complements the other spices.
- 5 cloves, ground: Cloves add a warm, sweet, and pungent flavor that enhances the aromatic profile of the curry.
- ½ tsp ground fenugreek: Fenugreek contributes a slightly bitter, maple-like flavor that adds depth and complexity to the spice blend.
- 1 tsp paprika: Paprika adds a mild smoky flavor and a vibrant red color to the curry.
- ½ tsp ground allspice: Allspice provides a warm, sweet, and aromatic flavor reminiscent of cinnamon, cloves, and nutmeg.
- 1 tsp tamarind paste: Tamarind paste adds a tangy, sour, and slightly sweet note that balances the richness of the coconut milk and the warmth of the spices.
- 400ml coconut milk: Coconut milk provides a creamy, rich, and slightly sweet base for the curry. Use full-fat coconut milk for the best flavor and texture.
- Cooked rice, to serve: Cooked rice is the perfect accompaniment to Curry Prawns, providing a neutral base to soak up the flavorful sauce.
Preparation:
Step 1: Heat the oil in a large frying pan or wok over low-medium heat. Add the finely chopped onion and cook for approximately 15 minutes, stirring regularly, until softened and starting to caramelize. This slow cooking process is crucial for developing the onion’s sweetness and creating a flavorful base for the curry. Keep an eye on the onion to prevent it from burning, and adjust the heat as needed. The goal is to achieve a golden-brown color and a soft, almost jam-like consistency.
Step 2: Add the crushed garlic, grated ginger, chopped tomatoes, and the optional scotch bonnet chilli (if using) to the pan with the softened onions. Increase the heat to medium and continue cooking for another 10 minutes, stirring occasionally. This allows the garlic and ginger to release their aromatic oils, infusing the tomatoes with their flavor. The tomatoes will start to break down and create a saucy consistency. If the mixture starts to stick to the pan, add a splash of water or vegetable broth to prevent burning.
Step 3: While the onion mixture is cooking, prepare the prawns. If you’re using shell-on prawns, remove the head and, using a pair of kitchen scissors, carefully cut down the back of the shell until you reach the last segment of shell that’s attached to the tail. Cut through the top layer of flesh on the back of each prawn so it’s easy to remove the vein. Use the tip of a knife to loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. This process, known as deveining, removes the intestinal tract of the prawn, which can sometimes have a gritty texture and unpleasant flavor. Peeled prawns can also be used; in that case, ensure they are cleaned properly.
Step 4: In a small bowl, mix together the turmeric powder, ground cumin, ground coriander, ground cloves, ground fenugreek, paprika, ground allspice, and tamarind paste with 2 tablespoons of water to form a spice paste. Pour the spice paste into the frying pan with the onion and tomato mixture. Cook for about 5 minutes, stirring continuously, until the spices are fragrant and most of the water has evaporated. This step is essential for blooming the spices, which releases their full flavor potential. The mixture should become thicker and more aromatic as the spices cook.
Step 5: Stir in the coconut milk and cook for 5-10 minutes, stirring occasionally, until the sauce has reduced to a thick and creamy gravy. The coconut milk will thicken as it simmers, creating a rich and flavorful sauce that coats the prawns beautifully. If the sauce becomes too thick, add a splash of water or vegetable broth to thin it out. Finally, gently add the prawns to the pan and cook for approximately 5 minutes, or until they turn pink and opaque. Be careful not to overcook the prawns, as they will become rubbery. Once the prawns are cooked through, remove the pan from the heat.
COOKING Rating: Medium
Serving Suggestions:
Serve the Curry Prawns hot over a bed of fluffy cooked rice, such as basmati or jasmine rice. Garnish with fresh cilantro or parsley for a burst of freshness and color. You can also serve it with naan bread, roti, or chapati for dipping into the flavorful sauce. A side of steamed vegetables, such as broccoli or green beans, or a simple salad can complete the meal.
Tips:
- Adjust the spice level to your preference by adding more or less scotch bonnet chilli. You can also use other types of chilli peppers, such as cayenne pepper or jalapeños.
- For a richer flavor, use full-fat coconut milk.
- Be careful not to overcook the prawns, as they will become rubbery. Cook them just until they turn pink and opaque.
- If you don’t have tamarind paste, you can substitute it with lime juice or lemon juice.
- For a vegetarian option, substitute the prawns with chickpeas, lentils, or tofu.
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes
Nutritional Information: (Approximate, per serving) Calories: 350-450 Protein: 25-35g Sodium: 400-600mg
Conclusion:
This Curry Prawns recipe is a delightful and flavorful dish that’s perfect for any occasion. With its aromatic spices, creamy coconut milk, and succulent prawns, it’s sure to impress your family and friends. It’s a quick and easy recipe that can be customized to your liking, making it a versatile and adaptable dish. Enjoy this taste of the tropics!
Question and Answer about this recipe
Question 1: Can I make this recipe ahead of time? Answer: Yes, you can prepare the curry sauce ahead of time. The flavors will actually meld together and become even more intense after a few hours or overnight in the refrigerator. However, it’s best to add the prawns just before serving to prevent them from becoming overcooked and rubbery. When you’re ready to serve, simply reheat the sauce and add the prawns, cooking them until they turn pink and opaque.
Question 2: I don’t like coconut milk. Can I substitute it with something else? Answer: Absolutely! If you’re not a fan of coconut milk, you can substitute it with heavy cream, half-and-half, or even plain yogurt. Keep in mind that these substitutions will alter the flavor and texture of the curry. Heavy cream will create a richer and creamier sauce, while half-and-half will provide a lighter and less sweet option. Yogurt will add a tangy note to the curry, which can be a pleasant contrast to the spices. If using yogurt, be sure to add it at the end of the cooking process and simmer gently to prevent it from curdling.
Question 3: I’m allergic to shellfish. Can I make this recipe with chicken or tofu? Answer: Yes, you can easily adapt this recipe to be shellfish-free. Chicken or tofu would make excellent substitutes for the prawns. If using chicken, cut it into bite-sized pieces and cook it in the sauce until it’s cooked through and tender. Tofu should be pressed to remove excess water and then cut into cubes. Add the tofu to the sauce during the last few minutes of cooking, just until it’s heated through. Both chicken and tofu will absorb the flavors of the curry beautifully.
Question 4: Can I freeze this curry for later? Answer: While the curry sauce freezes well, it’s not recommended to freeze the entire dish with the prawns. The prawns can become rubbery and lose their texture when frozen and thawed. If you want to freeze the curry, prepare the sauce without adding the prawns, let it cool completely, and then transfer it to an airtight container. When you’re ready to enjoy it, thaw the sauce in the refrigerator overnight, reheat it on the stovetop, and then add the fresh prawns, cooking them until they’re pink and opaque.
Question 5: I don’t have all the spices listed in the recipe. Can I still make it? Answer: Yes, you can still make the curry even if you don’t have all the spices on hand. While each spice contributes its unique flavor to the overall profile, you can adjust the recipe based on what you have available. If you’re missing a particular spice, you can try substituting it with a similar one or simply omitting it. For example, if you don’t have ground coriander, you can use a pinch of ground cumin or caraway seeds. The key is to experiment and adjust the spices to your liking. The curry will still be delicious, even if it’s not exactly the same as the original recipe. Use a pre-made curry powder if you have that in your spice cabinet.
