Imported from Instagram

Quick Prawn Curry with Coconut Milk

Name: Quick Prawn Curry with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 1 tbsp Olive oil; 1 tbsp Cumin seeds; 1 tbsp Frozen chopped garlic; 1 cup Frozen chopped onions; 1 tsp Frozen chopped ginger; 1 tsp Salt; 1 tbsp Masala (Type of masala not specified); 1 tbsp Paprika; 1 tbsp Turmeric (Source spells this “Tumeric”); 1 tsp Black pepper (Source says pepper); 1 Chopped tomatoes (1 tin; tin size unspecified); 2 Fresh chilli (Chopped); Water (A splash); Coconut milk (1 whole tin; tin size unspecified); Prawns (De-veined and washed; amount unspecified); Rice (Amount unspecified; serve with curry); Fresh coriander (A handful, chopped; for curry); 1 Spring onion (Diced; garnish); 1 Red chilli (Diced; garnish (source says “1 red chilli’s”)); Fresh coriander (A handful; garnish); Fresh ginger (Thinly sliced; garnish (source says “gingers”))

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

A richly spiced prawn curry made with frozen chopped aromatics to keep preparation quick. Coconut milk makes the tomato-based sauce especially creamy; serve it over rice with fresh coriander and chilli.

4 servings30 minSouth Asian

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Ingredients

1 tbsp Olive oil
1 tbsp Cumin seeds
1 tbsp Frozen chopped garlic
1 cup Frozen chopped onions
1 tsp Frozen chopped ginger
1 tsp Salt
1 tbsp Masala (Type of masala not specified)
1 tbsp Paprika
1 tbsp Turmeric (Source spells this “Tumeric”)
1 tsp Black pepper (Source says pepper)
1 Chopped tomatoes (1 tin; tin size unspecified)
2 Fresh chilli (Chopped)
Water (A splash)
Coconut milk (1 whole tin; tin size unspecified)
Prawns (De-veined and washed; amount unspecified)
Rice (Amount unspecified; serve with curry)
Fresh coriander (A handful, chopped; for curry)
1 Spring onion (Diced; garnish)
1 Red chilli (Diced; garnish (source says “1 red chilli’s”))
Fresh coriander (A handful; garnish)
Fresh ginger (Thinly sliced; garnish (source says “gingers”))

Steps

1
Heat the olive oil in a pan with the cumin seeds. Cook for 1–2 minutes, until fragrant.
2
Add the frozen chopped garlic and cook for a further 1–2 minutes.
3
Add the frozen chopped onions and cook for about 3 minutes, until translucent.
4
Add the frozen chopped ginger and fry for a couple of minutes.
5
Add the salt, masala, paprika, turmeric, and pepper, then mix.
6
Add the tin of chopped tomatoes.
7
Add the chopped chillies and a splash of water. Cover the pan and cook for 10 minutes.
8
If desired, blend the sauce until smoother; this is optional.
9
Add the coconut milk and stir it into the sauce.
10
Add the de-veined and washed prawns. Turn the heat to low, cover the pan, and cook for 3–5 minutes, until the prawns are cooked.
11
Serve the curry with rice, garnished with diced spring onion, diced red chilli, chopped coriander, and thinly sliced ginger.

Notes

The post says the recipe takes under 30 minutes, but does not specify quantities for the prawns, rice, coriander, garnish ginger, or tin sizes. Rice preparation is not described; cook it according to its package instructions. The transcript describes this as a prawn curry and notes coconut milk as an addition.