Prawn Coconut Curry.

~35 minutes estimated. Contains shellfish. Prawn size affects the short final cooking time.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 21.16 oz by weight raw peeled prawns, deveined
• 10.14 fl oz coconut milk
• 10 curry leaves

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add coconut milk and curry leaves to the masala. Simmer gently to combine.

4. 04

   Add prawns and poach just until firm, pearly, and opaque. Serve promptly; prolonged simmering toughens prawns.

Use a food thermometer and follow safe handling guidance. US food-safety temperature chart ↗

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