Jenny’s Medley Spice and Coconut Prawn Curry
Tips
Serve with sambals, garlic bread, naan or Basmati rice.
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.
Feeds
6Person
Preparation time
90Min.
intermediate
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
Preparation method
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