Dive into a flavour explosion with this incredibly easy and delicious Spicy Coconut Prawn Curry recipe! This vibrant dish bursts with the aromatic spices of a classic Indian curry, perfectly complemented by the richness of creamy coconut milk and the succulent sweetness of juicy prawns. Forget complicated recipes and long cooking times; this Jhingha Masala is surprisingly simple to make, yet delivers an authentic taste that will impress even the most discerning palate. The fragrant blend of chillies, ginger, garlic, and aromatic spices creates a depth of flavour that's irresistible.
Prepare to tantalize your taste buds with this quick and satisfying meal. Whether you're a seasoned cook or a culinary novice, this recipe is designed to guide you through each step with clear instructions and helpful tips. Ready to create a restaurant-quality curry in your own kitchen? Let's get started with the step-by-step guide below.
Tools Needed
- Pan
- Blender
Ingredients
- Prawns: 500g
- Mustard Oil: 3 tablespoons
- Salt: 1.5 teaspoons
- Turmeric Powder: 1 teaspoon
- Chili Powder: 0.75 teaspoons
- Bay Leaf: 1
- Onions: 2 medium
- Green Chilies: null
- Ginger Garlic Paste: 1.5 tablespoons
- Cumin Powder: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Tomatoes: 2 medium
- Freshly Grated Coconut: 0.5 cup
- Cloves: 3
- Cardamom: 1 small
- Cinnamon: 1
- Black Peppercorns: 4-5
- Water: 1 glass
- Coriander Leaves: null
Step-by-Step Instructions
Step 1. Prepare the Prawns and Aromatics
- Clean the prawns by washing them thoroughly. Remove the black thread inside by cutting them in the middle and pulling it out.
- Heat 1 tablespoon of mustard oil in a pan. Add the prawns, 0.5 teaspoon salt, 0.5 teaspoon turmeric powder, and 0.25 teaspoon chili powder. Fry until the water dries completely (about 8-10 minutes), stirring occasionally.
- Remove the fried prawns and set aside.
- Add 2 more tablespoons of mustard oil to the same pan. Add a bay leaf and the chopped onions. Fry until brown. Add green chilies if desired.
Step 2. Build the Curry Base
- Add ginger-garlic paste (1.5 tablespoons), 0.5 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 0.5 teaspoon chili powder. Fry until the oil separates (8-10 minutes), adding a little water if it sticks.
- Blend the tomatoes, coconut, cloves, cardamom, cinnamon, and peppercorns with some water into a smooth paste.
- Add the tomato-coconut paste to the pan. Fry for 5-6 minutes until the oil separates.
- Add 1 teaspoon salt, mix well, and fry on low-medium flame for another 6-8 minutes.
Step 3. Combine and Simmer
- Add the fried prawns to the pan. Mix well and fry for another 8-10 minutes, stirring occasionally.
- Add 1 glass of water (adjust according to desired gravy consistency). Bring to a boil, then cover and cook on high flame for 4-5 minutes.
- Stir in coriander leaves. Serve hot with rice.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Don't overcook the prawns; otherwise, they will become rubbery.
- Adjust the gravy consistency as desired.
- Using fresh coconut enhances the flavor.
Nutrition
- N/A
FAQs
1. Can I use frozen prawns?
Yes! Make sure to thaw them completely before cooking for even cooking and to prevent them from becoming rubbery.
2. What if I don't have all the spices listed?
Don't worry! You can substitute with similar spices you have on hand. The core flavours are coconut milk, ginger, garlic, and chillies; the rest enhance the taste.
3. Can I make this curry ahead of time?
Yes, this curry tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Enjoy your wonderfully fragrant and flavourful Spicy Coconut Prawn Curry! This easy recipe is perfect for a weeknight dinner or a special occasion, impressing your family and friends with minimal effort. So grab your ingredients and get cooking – your taste buds will thank you!