Prawn & coconut curry Recipe

Prawn & coconut curry


  • 1 tbsp sunflower oil
  • 1 onion, thinly sliced
  • 1 tbsp freshly grated ginger
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and sliced
  • ½tsp turmeric
  • ½tsp chilli powder
  • 1 tsp ground coriander
  • 10 curry leaves
  • 1 large potato, diced
  • 400ml can half-fat coconut milk
  • 8 cherry tomatoes, halved
  • handful baby spinach
  • 200g pack raw peeled prawns
  • 1 tsp cumin seed
  • 175g basmati rice


  1. Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
  2. Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
  3. Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
Prep. Time: 15 minutes
Cook Time: 30 minutes
Serves: 2 people
Difficulty: Easy
Cuisine: Indian
Main Ing.: Fish
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