Prawns Curry

Ingredients for Prawns Curry

• 1 large onion, quartered

• 1 (2-inch-long) piece fresh ginger, peeled

• 1/2 teaspoons salt

• 1/2 teaspoons sugar

• 60ml vegetable oil

• 1 1/2 teaspoons curry powder (preferably Madras)

• 1 to 2 fresh serrano chillies, halved lengthwise

• 240ml water

• 1 (400g) can unsweetened coconut milk (not low fat)

• 1 tablespoon fresh lime juice

• 450g large prawns in shell (21 to 25 per lb)

• Accompaniment: cooked basmati rice

• Garnish: lime wedges

How to make Prawns Curry

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chillies and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel prawns (devein if desired) and season with salt and pepper. Add prawns to sauce and simmer, stirring occasionally, until prawns are just cooked through, about 3 minutes. Add salt to taste and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.