Creamy Prawn Curry

Name: Creamy Prawn Curry
Yield: Serves 4
Cuisine: India
Ingredients: 4 cloves; 5 cm (2 inch) cinnamon stick; ½ teaspoon ground turmeric; 3 tablespoons oil; 1½ tablespoons lemon juice; 50 g (1¾ oz) creamed coconut mixed with 170 ml (⅔ cup) water, or 170 ml (⅔ cup) coconut milk; ½ onion, finely chopped; 1 teaspoon chilli powder; 2 cm (¾ inch) piece of ginger, grated; 500 g (1 lb 2 oz) tiger prawns (shrimp); 3 garlic cloves, chopped; 5 Indian bay leaves (cassia leaves); 7 cardamom pods

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

This coconut-flavoured prawn (shrimp) curry is a speciality of bengal traditionally, the prawns are cooked inside a partially matured coconut care should be taken not to overcook the prawns or they will become rubbery.

Ingredients

500 g (1 lb 2 oz) tiger prawns (shrimp)
1½

Asia
India
Fish course
Stew
Pescatarian
Gluten-free
Spicy

Method

Peel and devein the prawns, leaving the tails intact. Put them in a bowl, add the lemon juice, then toss together and leave them for 5 minutes. Rinse the prawns under running cold water and pat dry with paper towels.

Heat the oil in a karhai or heavy-based frying pan and fry the onion until lightly browned. Add the turmeric, cinnamon, cloves, cardamom, bay leaves, ginger and garlic, and