Jenny’s Medley Spice and Coconut Prawn Curry

6 People
90 min.
intermediate

Coconut prawn curry infused with the flavours of Robertsons Crushed Chillies, Robertsons Coriander, ginger, garlic, and more. Sounds delicious, right? This delectably exotic curry recipe makes enough for up to six people and should, ideally, be served with sambals, and garlic bread, naan or Basmati rice.

Tips

Serve with sambals, garlic bread, naan or Basmati rice.

Ingredients

Oven-grilled prawns:

250 g butterflied prawns
½ cup curry paste marinade
4 tablespoons butter
4 garlic cloves, chopped

Curry sauce:

¼ cup ghee or butter
1 red onion
1 teaspoon jeera cumin seeds
3 sprigs curry leaves
3 garlic cloves, chopped
1 green chilli
1 tablespoon ginger and garlic paste

Spice fry:

1 teaspoon Robertsons crushed chillies
2 teaspoons Robertsons Turmeric
1 teaspoon Robertsons ground cumin
1 teaspoon Robertsons coriander
½ teaspoon Robertsons paprika
2 teaspoons curry powder
400 g cherry tomatoes
3 robot peppers, (red, green, yellow), chopped

Aromatic sauce:

1 shelled prawns (sprinkled with Robertsons Spice for Fish, tossed, and fried in garlic butter for about 5 minutes, separately)
1 cube vegetable stock dissolved in 1 cup hot water
2 tablespoons mushroom soup (dissolved to paste)
1 cup plain yoghurt
2 cans coconut milk
salt and pepper to taste

Cooking Method

Oven-grilled prawns:

Brush the butterflied prawns with the curry paste and place under a preheated grill (180 degrees) for about 8 minutes.
Melt the butter on the stovetop and add the chopped garlic to make an aromatic garlic butter.
After 8 minutes, remove the half-grilled prawns from the oven and drizzle with the melted garlic butter.
Pop the prawns back into the oven for a few minutes to cook with the garlic butter, then remove and them set aside.

Curry sauce:

In a large or wide pot, melt the ghee/butter over low heat, add chopped onions and fry for 5 minutes.
Add the jeera cumin seeds, curry leaves, garlic, green chilli and ginger and garlic paste. Stir together and allow to fry for 2 minutes.
Add the crushed chillies, turmeric, ground cumin, coriander, paprika, and curry powder and fry for about 2 minutes to release an aroma and cook with the rest of the ingredient. This will create a fragrant and aromatic base.
Next, add the chopped peppers, stir and fry for 5 minutes.
Stir in the cherry tomatoes and fry for 5 minutes.
Add the vegetable stock or water, mushroom soup paste, and yoghurt, and simmer on low heat for 5 minutes or until it reaches a thickened consistency.
Add the prepared prawns and cook for 1 minute.
Add the coconut milk and allow to simmer for about 5 minutes, to a thickened curry sauce. Do not mix, just slowly shake the pot.
Switch off the heat and season with salt and pepper.
Garnish with slivers of red onions and chopped coriander.