Forget a takeaway – you can have this delicious King Prawn Masala ready in just half an hour! (Amazing, I know.) Although there’s a list of spices, it’s quick and easy to cook up and it’s so yummy it’s bound to be something you make time and time again. King Prawns in a rich, creamy tomato and coconut sauce packed full of spices – what’s not to like?
King Prawn Masala is the perfect curry to impress friends and family if you’re having people over for dinner. While rice is a classic pairing with this, I love to serve it with garlic naan or roti. If you want to go all out, whip up a batch of Vegetable Pakora as the perfect side or starter.
Tip: If you’re like me and often have cravings for curry; make a huge batch of the curry sauce to freeze. This way if you ever fancy a creamy curry you just have to add prawns, veggies or whatever you fancy to it.
- 1 tbsp coconut oil
- 1 onion, finely diced,
- 3 garlic cloves, minced
- 1 large thumb of ginger, finely minced
- 10 cardamom pods, crushed
- 1-2 tsp chilli powder
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 2 tbsp tomato puree
- 1 tin of chopped tomatoes
- 100ml water
- salt to taste
- 100ml coconut cream
- 150-200g raw king prawns
- 150g frozen green peas (optional)
- 1 tsp sugar/honey (optional)
- Heat the coconut oil in a saucepan and sauté the onions until they are brown.
- Add in the garlic, ginger and cardamom pods and fry for 2-3 minutes.
- Mix in the spices, allowing them to cook for a few minutes before stirring in the tomato puree, chopped tomatoes, salt and water.
- Bring to the boil then simmer for 15-20 minutes. Be sure to stir the sauce occasionally to prevent any burning at the bottom.
- Pour in the coconut cream, king prawns, peas and sugar. Mix thoroughly and cook for a further 5 minutes until the prawns cook through. Add more salt to taste if necessary.