WATCH: How to Make Prawn Coconut Curry

Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!

Behold, the giant tiger prawn! From mighty mandible to prepossessing posterior, 300 million years of evolution have made this crustacean uniquely fit to dart through the not-so-deep waters of the world. They’re also great with coconut curry.

This month we’re bringing you an ingredient-heavy recipe that will have the two to three served swimming back for more.

Ingredients:

For the prawn

• Ginger and garlic paste

• Lemon juice

• Turmeric powder

For the coconut curry

• 100ml coconut oil

• 150ml coconut milk

• 1 red onion, sliced

• 2 tomatoes, diced

• 1 yellow bell pepper, diced

• 1 green bell pepper, diced

• 2 tbps ginger paste

• 2 tbps garlic paste

• 1 tbps lemon juice

• 10 pieces fresh curry leaf

• 10g dry red chilly

• 5g mustard seed

• 2 tbps turmeric powder

• 2 tbps cumin powder

• 2 tbps Kashmir chili powder

Method:

Preparing the prawn

1. Leave head and tail, but remove outer shell.

2. Marinate with all ingredients for at least ten minutes.

Cooking the curry

1. Heat the cooking pan and add coconut oil. Wait until there is faint smoke then gently add the curry leaves, mustard seeds and dry red chili. 

2. Once the mustard seeds start to crackle, add the sliced onion. Fry until golden brown, then add the ginger and garlic paste.

3. Mix all of the dry spices with water to create a smooth paste.

4. Add the paste into the onion mixture in the pan. Saute gently until the spices release an aroma.

5. Add diced tomatoes and pepper and saute.

6. Add the prawn into the pan, adding a little water as required and saute gently so that it absorbs the spices.

7. Add the coconut milk into the curry and simmer until the prawn is cooked to a golden color.

This recipe is courtesy of Chef Paul Rajdeep of the St. Regis Shenzhen.