Mild prawn curry







Cook Time

65-70 Min


  • 75g/3oz desiccated coconut
  • 300ml/10fl oz boiling milk
  • 1 onion, finely chopped
  • 3 tablespoons sunflower oil
  • 2.5cm/1in piece of of fresh root ginger, chopped
  • 2 tablespoons Thai fish sauce
  • 350g/12oz basmati rice
  • 1kg/21/4lb raw tiger prawns, peeled and deveined

For the masala

  • 1⁄2 tablespoon cumin seeds
  • 1⁄2 tablespoon coriander seeds
  • seeds from 6 green cardamom pods
  • 1⁄2 teaspoon black peppercorns
  • 1 teaspoon dried red chilli flakes
  • 1⁄2 teaspoon ground turmeric
  • Make the masala by toasting the cumin, coriander and cardamom seeds, peppercorns, chilli flakes and turmeric in a dry frying pan over a low heat for 2–3 minutes until aromatic. Grind to a powder using a mortar and pestle.
  • Put the coconut in a bowl, and pour the milk over it. Leave to steep for 20 minutes.
  • Sweat the onion in the oil until translucent. Add the masala, stir through and fry gently for 2–3 minutes. Add the ginger, and strain the coconut milk into the mixture through a sieve. Simmer for 10–15 minutes, then add the fish sauce.
  • Cook the rice in rapidly boiling water for 8–10 minutes, but do not overcook. Drain.
  • Add the prawns to the sauce, and cook for 5–6 minutes until the prawns turn pink. Serve hot with the basmati rice.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}