Prawns/Shrimps Cooked With Coconut Milk Recipe

Name: Prawns/Shrimps Cooked With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g medium prawns; 30 ml whole coriander seeds; ¼ teaspoon fenugreek seeds; 5 ml whole black peppercorns; 10 dried curry leaves; 2 teaspoons lemon juice; 75 ml vegetable oil; 5 ml black mustard seeds; 10 fresh curry leaves; 1 medium onion, peeled and cut into half-rings (In half, then sliced); 5 garlic cloves, slivered; 5 ml freshly grated gingerroot; 30 ml paprika; 4 ml powdered cayenne pepper; 2 12 ml ground turmeric; 4 ml salt; 3 whole fresh hot green chili peppers; 400 ml unsweetened coconut milk

Servings: persons

700 g medium prawns
30 ml whole coriander seeds
¼ teaspoon fenugreek seeds
5 ml whole black peppercorns
10 dried curry leaves
2 teaspoons lemon juice
75 ml vegetable oil
5 ml black mustard seeds
10 fresh curry leaves
1 medium onion, peeled and cut into half-rings (In half, then sliced)
5 garlic cloves, slivered
5 ml freshly grated gingerroot
30 ml paprika
4 ml powdered cayenne pepper
2 12 ml ground turmeric
4 ml salt
3 whole fresh hot green chili peppers
400 ml unsweetened coconut milk

1
Devein the prawns and pat them dry.
2
Cover and refrigerate.
3
Heat a small, 5-inch/12.5cm, cast iron frying pan over a medium flame.
4
When hot, put in the coriander seed, fenugreek seeds and peppercorns.
5
Stir for about a minute, or until lightly roasted.
6
Remove them from the heat, then grind them very finely, along with the dried curry leaves.
7
Heat the oil in a 10-inch frying pan over medium flame.
8
When hot, add the mustard seeds.
9
As soon as they being to pop, put in the fresh curry leaves.
10
Stir and fry until they are lightly browned.
11
Add the ginger and cook for another few seconds, stirring.
12
Add 450 ml of the water, and the paprika, cayenne pepper, turmeric, salt, whole chillies, lemon juice and ground spice mixture.
13
Bring to a boil.
14
Turn the heat to medium-low and simmer vigorously for 5 minutes.
15
Turn off the heat.
16
(This sauce base may now be kept for several hours if needed.)
17
Five minutes before you want to eat, heat the sauce in the pan over a fairly high flame until it starts to bubble.
18
Add all of the prawns.
19
Stir them around until they just turn opaque, then stir in the coconut milk.
20
Keep stirring until the coconut milk is heated through and the mixture begins to bubble again.
21
Turn off the heat and serve.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 700 g medium prawns, 30 ml whole coriander seeds, ¼ teaspoon fenugreek seeds, 5 ml whole black peppercorns, and more.

Yes, Prawns/Shrimps Cooked With Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prawns/Shrimps Cooked With Coconut Milk

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