Coconut Prawn Curry

CREDITS

by @sugar_n_ice_by_rae

INGREDIENTS

1 large onion, finely chopped1 full tablespoon ghee (Clarified butter)1 tablespoon coconut oilWhole spices - peppercorns, cumin, cloves and a small piece of cinnamon A few Curry leaves 2 slit green chilies

Blend:
1 can of tomatos / 2 ripe tomatos (canned gives a richer flavour)50g sachet tomato paste1 can coconut cream125ml cream2 tablespoon double cream yoghurt½ lemon, the juice of A pinch of sugar/coconut sugar 1 teaspoon ground cumin¼ teaspoon turmeric1 teaspoon salt1 teaspoon red chillie powder or to tasteFresh coriander leaves2 full teaspoon fresh garlic, crushed

METHOD

1.Braise onions In ghee (Clarified butter) and coconut oil, do this slowly and on a medium heat.2. While braising, add in a your whole spices, curry leaves a cinnamon stick and green chilies.3. While the onions are slowly braising blend the above together and add to onions that have been softened and translucent.Always taste to balance and adjust flavours.4. Allow to thicken and reduce further, this might take a while but is necessary for the flavours to develop. Let it simmer well
Add ½ - 1 teaspoon tandoori powder (optional). Always taste as you go along.

INFO & TIPS

Serve with roast potatoes, rice, spinach and butternut

POSTED ON

09 Sep 2025

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