Equipment
Ingredients
Aromatics and Base
- 30 ml coconut oil, melted
- 1 yellow onion, finely diced
- 4 garlic, minced
- 15 g fresh ginger, peeled and grated
Spices
- 5 g ground coriander
- 5 g ground cumin
- 3 g ground turmeric
- 4 g garam masala
- 2 g kashmiri chili powder
Liquids and Protein
- 400 g crushed tomatoes, canned
- 400 ml full-fat coconut milk, canned, stirred well
- 500 g raw king prawns, peeled, deveined, tails off
- 5 g fine sea salt
Garnish
- 15 g fresh coriander, roughly chopped
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 448 kcal
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 31 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 876 mg
- Saturated Fat
- 25 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 201 mg
- Potassium
- 1074 mg
- Calcium
- 179 mg
- Iron
- 7.3 mg
- Magnesium
- 129 mg
- Phosphorus
- 430 mg
- Zinc
- 2.9 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 20 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.9 mg
- Folate
- 25 mcg
- Water
- 224 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the coconut oil in a large deep skillet over medium heat. Add the finely diced onion and cook until softened and translucent.
Add the minced garlic, grated ginger, ground coriander, cumin, turmeric, garam masala, and chili powder to the skillet. Stir constantly to toast the spices until highly fragrant.
Pour in the crushed tomatoes, coconut milk, and sea salt. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then reduce the heat to low.
Let the curry base bubble gently uncovered to allow the flavors to meld and the sauce to thicken slightly.
Stir the raw prawns into the simmering sauce. Wash your hands thoroughly with soap and warm water after handling the raw seafood to prevent cross-contamination. Cook gently until the prawns turn completely opaque and pink, reaching an internal temperature of 74C/165F.
Remove the skillet from the heat immediately. Stir in half of the chopped fresh coriander. Divide between bowls, garnish with the remaining coriander, and serve hot with lime wedges.
Chef's Notes
- To maximize the prawn flavor, you can buy shell-on prawns, peel them, and gently simmer the discarded shells in the coconut milk for 10 minutes before straining and adding the milk to the curry.
- The acidity of canned tomatoes varies wildly by brand. Always taste your curry base before adding the prawns. If it tastes overly acidic or sharp, stir in a pinch of granulated sugar to round out the flavors.
- Coriander stems pack an incredible amount of flavor. Finely chop the tender upper stems and sauté them along with your onions and garlic, saving just the leafy tops for the final garnish.
- For the best texture, ensure your coconut milk is full-fat. Light coconut milk contains higher water content and is more prone to splitting when simmered with acidic ingredients like tomatoes.
Storage
Refrigerator: 3 days — Store in an airtight container. Prawns become firmer upon refrigeration.
Freezer: 1 month — Freezing may slightly degrade the texture of the cooked prawns, making them slightly rubbery upon thawing.
Reheating: Reheat gently on the stovetop over low heat just until warmed through to prevent overcooking the prawns. Do not boil.
Troubleshooting
Prawns are tough and rubbery
Cause: Overcooking the prawns by boiling them forcefully or leaving them in the hot sauce too long
Fix: Cannot be fixed
Prevention: Add prawns only during the final minutes of cooking and remove the pan from heat as soon as they turn pink
Curry sauce is too thin or watery
Cause: Not simmering the tomato and coconut milk base long enough before adding the seafood
Fix: Remove the cooked prawns with a slotted spoon, turn up the heat to medium-high, and boil the sauce until thickened. Return prawns just to warm through
Prevention: Allow the sauce to simmer and reduce for a full 15 minutes to evaporate excess water
Spices taste bitter or dusty
Cause: Spices were either burned in the hot oil or not cooked long enough to bloom
Fix: Add a small pinch of sugar or an extra squeeze of lime juice to balance the bitterness
Prevention: Toast spices over medium-low heat stirring constantly, and add liquids immediately once fragrant
Cultural Context
While this specific combination is a modernized, weeknight-friendly adaptation, coconut and prawn curries (like Malabar Chemmeen Curry) have deep roots in the coastal regions of Southern India. In states like Kerala and Goa, the abundant coastline provides fresh seafood, while the tropical climate yields rich coconuts and vibrant spices, creating a natural culinary synergy.
