Prawn and Coconut Curry

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 1 large onion, peeled and thinly sliced
  • 2 tbsp ghee or groundnut (peanut) oil


Fry the onion until golden in the ghee or groundnut (peanut) oil. Add the coconut, garlic and spices, and cook for a further 5 minutes. Stir in the water and yoghurt, and cook until the onion is soft. Add the prawns and lemon juice or tamarind liquid, and continue cooking for a further 5–8 minutes. Serve immediately on a bed of steamed or boiled rice.