Curry Prawns
This Jamaican-inspired curry prawns dish delivers a rich and aromatic flavour. It combines prawns with a fragrant base of onion, garlic, ginger, and tomatoes, simmered in coconut milk and a blend of traditional spices including turmeric, cumin, and allspice. The result is a deeply flavourful gravy that coats the prawns beautifully. It's a complete meal when served alongside cooked rice, making for a satisfying and impressive dinner option.
Ingredients
- 1 tbsp vegetable or coconut oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1-inch piece of ginger grated
- 2 tomatoes chopped
- 1/2 scotch bonnet chilli (optional)
- 24-36 whole king prawns or buy them peeled
- 11/2 tsp turmeric powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 5 cloves ground
- 1/2 tsp ground fenugreek
- 1 tsp paprika
- 1/2 tsp ground allspice
- 1 tsp tamarind paste
- 400ml coconut milk
- cooked rice to serve
Method
- Warm the oil in a frying pan. Cook the onion for 15 mins until softened and beginning to caramelise, stirring often. Stir in the garlic, ginger, tomatoes and optional chilli. Increase the heat and cook for another 10 mins.
- If using whole prawns, prepare them at this stage. Take off the head and use scissors to cut along the back of the shell down to the tail. Slice into the flesh on the back to expose the vein, then carefully pull it out from near the tail. The heads and shells can be saved for stock.
- Combine the ground spices and tamarind paste with 2 tbsp water. Pour this mixture into the pan with the onions and cook for 5 mins until fragrant and the liquid has mostly evaporated.
- Add the coconut milk and simmer for 5-10 mins until the sauce thickens into a gravy. Add the prawns and cook for 5 mins until they turn pink. Take the pan off the heat and serve with rice.
Nutrition (per serving)
Calories294 kcal
Fat21 g
Saturates15 g
Carbs9 g
Sugars6 g
Fibre3 g
Protein14 g
Sodium440 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinejamaican
DietGluten-free
