You simply can’t beat a good Swahili Coconut Prawn Curry.
- 200gms Peeled fresh prawns
- 135ml *Curry sauce
- 120gm Steamed rice
- 100ml Coconut cream
- 50gm Unsalted butter
- 10gm Mango chutney
- 1Tbsp. Freshly chopped coriander leaves
- 1tsp Cumin powder
- 1pc Home-made naan bread
- 1Tbsp. Tomato salsa
- 1pc Papadam
- 1tsp Garlic-ginger paste
- 1tsp Fresh green chilli
- Salt & pepper to taste
- .In a heavy saucepan melt butter, garlic-ginger paste and sauté the prawns for 3 minutes and make sure you don’t overcook the prawns.
- .Meanwhile, stir in the curry sauce and cook for 5 minutes.
- Add in cumin powder, chillies, coriander and season to taste.
- Finish with coconut cream and cook for 8 minutes more, check consistency and serve
immediately with rice, naan bread, sambals and pappadam. Garnish with one king
prawn, yoghurt and micro-greens coriander.
- 80ml Cooking Oil
- 100g Onions, sliced
- 2tsps Coriander,chopped
- 10g Garlic-ginger paste
- 1tsp Fresh chillies
- 50g Curry powder
- 1tsps Turmeric powder
- 10g Cardomom seeds, crushed
- 10g Cumin powder
- 100ml White fish stock
- 300g Fresh tomato, skinned,chopped
- 50g Coconut cream
- Salt & pepper
- In a heavy saucepan, heat oil and add the onions, garlic-ginger paste and saute for 5mins until the onions are brown.
- Add in curry powder, turmeric, chillies, cardomom and cumin powder and cook for another 5-6mins.
- Toss in the tomatoes and cook for 8-10mins. Season with salt and pepper. Check the consistency constantly.
- Deglaze the sauce with the white fish stock. Let it simmer for 12-15mins until well blended. Add in the coconut cream and finish with coriander leaves, When the sauce is cooked set aside to cool.