Prawn Curry

Name: Prawn Curry
Yield: Serves 4
Ingredients: 400 ml can coconut milk; 2 tomatoes, chopped; 1 kg prawns, shelled and veins removed; salt and freshly ground black pepper to taste; 5 ml black mustard seeds; 30 ml coconut oil; 1 onion, chopped; 4 fresh curry leaves; 15 ml ginger and garlic paste; 1 green chilli, sliced in half; 15 ml hot red masala

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

I distinctly remember this dish because we went to the fish market to buy the fresh prawns and the stench of that market is forever ingrained in my memory, but the resultant prawn curry made it all worthwhile.

Ingredients

30 ml coconut oil
5 ml black mustard seeds
4 fresh

Fish course
Pescatarian
Gluten-free

Method

Heat the coconut oil in a saucepan over medium heat, add mustard seeds and allow them to pop.
Add the curry leaves, onion, chilli and garlic and ginger paste and sauté until the onion has softened.
Add the masala and tomatoes and cook for about 2 minutes.
Pour in the coconut milk, reduce the heat and simmer for 10 minutes.
Add the