Kerala King Prawn and Coconut Curry

A quick, creamy prawn curry blended with spices and coconut cream, ready in minutes and served with rice.

Gluten-Free Dinner Seafood Curry Coconut Prawns

Estimated Nutrition

Calories

404.6

kcal / serving

1618.4 kcal total

Carbs

8.1g

per serving

32.5 g total

Fat

29.6g

per serving

118.2 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

175

Coconut Cream

Fruits

tbsp

Lemon Juice

fresh

NutsSeeds

0.5

tsp

Turmeric

ground

piece

Cardamom Pod

whole, lightly crushed to split open

tsp

Chili Powder

stick

Cinnamon

cloves

Garlic

finely grated

bunch

Coriander

fresh, small bunch

Salt

to taste

OilsFats

tbsp

Sunflower Oil

Seafood

500

Tiger Prawn

raw, shells off and de-veined

Vegetables

piece

Onion

grated

2.5

Ginger

root, finely grated

Method

Heat 30ml oil in a pan and cook onions for 3 minutes until soft.

Add turmeric, cardamom, and chilli powder then cook for 2 minutes.

Stir in remaining oil, cinnamon, garlic, and ginger and cook for 2 minutes.

Blend coriander with 175ml coconut cream in a food processor, reserving some sprigs.

Stir coconut mixture into the pan and bring to a boil.

Simmer gently for 2 minutes and then stir in marinated prawns and salt.

Cook for 2 minutes until prawns are tender and garnish with coriander.

Toss prawns with lemon juice and marinate in a shallow dish.