Easy Prawn Curry with Coconut Milk

Ingredients

• 500 gram Prawns (Shrimp/king prawns/tiger prawns, peeled and deveined ( About 17.5 oz ))
• 3 Shallot onion (Or brown onion ( finely chopped ))
• 1 tbsp Garlic paste (Or finely grated)
• 1 tbsp Ginger paste (Or finely grated)
• 10-12 Curry leaves
• 250 gram Tomato passata (Or finely chopped tomatoes ( About 9 oz ))
• 300 ml Coconut milk (See details in note)
• 3 tbsp Coconut oil (Or vegetable oil)
• 2 tsp Tamarind paste (See details in note)
• 1 1/2 tsp Salt (Or salt to taste)
• 1 cup Water
• 4-5 Green chilli (Cut thin slices)
• handful Coriander leaves (Roughly chopped)
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Turmeric
• 1 tsp Chilli powder
• 1 tsp Garam masala
• 1 tsp Coriander powder

Instructions

1. 1

   First, heat the pan into medium heat. Heat coconut oil in the pan and add the mustard seeds, cumin seeds, and curry leaves. Saute for a few seconds and once the spices start to pop, add the chopped onions and cook until soft and translucent. Follow with the garlic and ginger paste and stir it well until the onions are slightly brown.

2. 2

   Next, add the tomato passata and cook until the tomato is reduced and oil separates. Then add the spices, turmeric, chilli powder, coriander powder, and garam masala and stir for few seconds until fragrant.

3. 3

   Now pour the water and coconut milk and cook for a few seconds until the sauce is thick and creamy. Add tamarind paste and salt to taste.

4. 4

   Add prawns and cook for another 3-4 minutes or until the prawns are cooked through. Make a taste test and adjust the salt and water to your taste.

5. 5

   Finish with green chillies and coriander. Transfer to serving plate and serve with plain rice, coconut rice, or choice of bread, or naan.