Recipe-Coconut and Tamarind Prawn Curry

Here is a recipe for a vibrant, aromatic Coconut and Tamarind Prawn Curry served with fragrant basmati rice. This dish balances rich coconut cream with the bright, tangy punch of tamarind and warm spices, making it a standout addition to any food collection.

Ingredients

For the Prawn Curry:

• Prawns: 500g large prawns (shrimp), peeled and deveined (tails on if preferred)

• Aromatics:

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon ginger, freshly grated

  • 2 green chillies, slit lengthways (adjust to taste)

• Spices:

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • 1 teaspoon turmeric powder

  • 1.5 tablespoons Kashmiri chilli powder (or 1 tablespoon mild paprika mixed with regular chilli powder for color and depth)

  • 1.5 teaspoons ground coriander

  • 1/2 teaspoon garam masala

• Flavor & Body:

  • 1 can (400ml) full-fat coconut milk

  • 1 tablespoon tamarind paste (dissolved in 2 tablespoons warm water)

  • 2 ripe medium tomatoes, finely chopped or blended into a purée

  • 2 tablespoons vegetable oil or ghee

  • Fresh cilantro (coriander) leaves, chopped, for garnish

  • Salt to taste

For the Fragrant Rice:

• 1.5 cups basmati rice, rinsed and drained

• 2 tablespoons butter or ghee

• 1 whole cardamom pod, 1 small cinnamon stick, 2 cloves

• A pinch of turmeric or a few saffron threads (optional, for a golden color)

• 2.5 cups water or low-sodium chicken/vegetable broth

• Salt to taste

Instructions

Step 1: Prep and Marinate the Prawns

1. Pat the cleaned prawns dry with paper towels.

2. Toss them lightly with 1/4 teaspoon turmeric powder, a pinch of salt, and a squeeze of fresh lime juice. Set aside for 10 minutes while you prep the rest of the ingredients.

Step 2: Cook the Fragrant Rice

1. Heat the butter or ghee in a medium pot over medium heat.

2. Add the cardamom pod, cinnamon stick, and cloves, sautéing for 30 seconds until fragrant.

3. Add the drained basmati rice and gently stir for 1–2 minutes to coat the grains in the spiced butter.

4. Pour in the water or broth, add a pinch of salt and turmeric (if using), and bring to a boil.

5. Once boiling, cover with a tight-fitting lid, reduce the heat to the lowest setting, and simmer for 12 minutes.

6. Remove from heat and let it steam covered for another 5 minutes. Fluff gently with a fork.

Step 3: Build the Curry Base

1. Heat the oil or ghee in a large skillet or Dutch oven over medium heat.

2. Add the mustard seeds and cumin seeds. Let them sputter for a few seconds.

3. Add the chopped onion and cook, stirring occasionally, until golden brown (about 6–8 minutes).

4. Stir in the minced garlic, grated ginger, and green chillies. Cook for 1 minute until fragrant.

5. Add the turmeric powder, Kashmiri chilli powder, and ground coriander. Stir continuously for 30 seconds, splashing a tablespoon of water if needed to prevent the spices from burning.

Step 4: Simmer with Tomato and Coconut

1. Add the chopped tomatoes (or purée) to the skillet. Cook down until the oil begins to separate slightly from the tomato mixture (about 5 minutes).

2. Pour in the coconut milk and stir well to combine.

3. Stir in the tamarind paste mixture and season with salt. Bring the curry to a gentle simmer and let it cook uncovered for 8–10 minutes so the flavors meld and the sauce thickens slightly.

Step 5: Add the Prawns

1. Gently slide the marinated prawns into the simmering curry.

2. Cook for 3 to 4 minutes just until the prawns turn pink, opaque, and curl slightly. Be careful not to overcook them, or they will become rubbery.

3. Sprinkle garam masala over the top and turn off the heat.

Step 6: Serve

1. Garnish the prawn curry generously with fresh chopped cilantro.

2. Serve hot alongside the fragrant spiced basmati rice, with lime wedges on the side.

Pro-Tip for Food Bloggers / Presentation

• Garnish: Drizzle a tiny swirl of thick coconut cream on top of the curry just before serving for a striking visual contrast in photos.

• Accompaniments: Pair with warm garlic naan or crispy papadums to round out the meal.

Author: swoosh0018

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