Keralan-Style Prawn and Coconut Curry

Name: Keralan-Style Prawn and Coconut Curry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 2 tbsp. sunflower oil; 1 large onion, coarsely grated; 6 cardamom pods; 1/2 tbsp. coriander seeds; 1 tsp. ground turmeric; 1/2 tsp. chilli powder; 2 garlic cloves, crushed; 5 cm piece fresh root ginger, peeled and finely grated; Large handful coriander; 1 cinnamon stick, broken into 3 pieces; 4 tomatoes, roughly chopped; 200 g raw peeled jumbo or king prawns, we used frozen; 400 mL tin full fat coconut milk; Juice 1 1/2-2 limes, to taste

If you want to stretch this dish to feed more mouths, add in another tin of coconut milk and 200g (7oz) more prawns.

By The Good Housekeeping Cookery TeamPublished: 30 September 2019

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A fragrant prawn curry recipe that combines South Indian flavours, all made on one tray in the oven.

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Yields:

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Cal/Serv:

577

Ingredients

2 Tbsp.
sunflower oil
1
large onion, coarsely grated
6
cardamom pods
1/2 Tbsp.
coriander seeds
1 tsp.
ground turmeric
1/2 tsp.
chilli powder
2
garlic cloves, crushed
5
cm piece fresh root ginger, peeled and finely grated
Large handful coriander
1
cinnamon stick, broken into 3 pieces
4
tomatoes, roughly chopped
200 g
raw peeled jumbo or king prawns, we used frozen
400 ml
tin full fat coconut milk
Juice 1 1/2-2 limes, to taste

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Mix grated onion and oil in a medium roasting tin or ovenproof serving dish. Roast for 15min, stirring occasionally, until softened.
2. Step 2Meanwhile bash cardamom pods with a pestle in a mortar. Peel off and discard the husks, then grind the cardamom and coriander seeds together. Mix in turmeric, chilli, garlic, ginger and some seasoning. Cut off the stems from the coriander (reserved leaves for garnish). Finely chop stems and bash into the spice mixture.
3. Step 3Stir the spice mix and cinnamon sticks into the onions and return to the oven for 5min to fry off the spices. Stir in chopped tomatoes and cook for 20min to concentrate the flavours.
4. Step 4Mash mixture with a potato masher to pulp down the tomatoes, then stir in the coconut milk. Add the prawns and return to the oven for 10-15min until prawns are pink.
5. Step 5Remove cinnamon sticks, stir in lime juice and check seasoning. Garnish with coriander and serve with rice, if you like.

Freeze ahead

Prepare to end of step 4. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge, reheat in a pan until piping hot and complete recipe.