Print

Rick Stein Prawn Curry

Rick Stein Prawn Curry
Print Recipe

Rick Stein’s Prawn Curry is a South Indian-inspired dish that features prawns simmered in a rich and creamy coconut sauce. Infused with traditional spices, it brings together authentic flavors that perfectly highlight the sweetness and tenderness of the prawns.

Ingredients

  • Prawns: 500g, peeled and deveined
  • Coconut milk: 400ml, for a creamy sauce base
  • Onion: 1 large, finely chopped
  • Tomatoes: 2 medium, chopped
  • Green chilies: 2, sliced (adjust to taste)
  • Garlic: 3 cloves, minced
  • Ginger: 1-inch piece, grated
  • Turmeric powder: ½ teaspoon, for color and flavor
  • Coriander powder: 1 teaspoon, adds earthy warmth
  • Cumin powder: 1 teaspoon, for depth
  • Mustard seeds: 1 teaspoon, for an aromatic kick
  • Fresh curry leaves: 10-12 leaves, essential for South Indian flavor
  • Vegetable oil: 2 tablespoons, for cooking
  • Salt: To taste
  • Fresh coriander: A handful, chopped for garnish
  • Lime wedges: For serving

Instructions

  1. Heat the oil: In a large skillet, heat the vegetable oil over medium heat.
  2. Add mustard seeds and curry leaves: Add mustard seeds to the hot oil and let them sizzle for a few seconds. Add curry leaves and stir until aromatic.
  3. Sauté the onions: Add chopped onions and cook until they turn golden brown, stirring occasionally.
  4. Add garlic, ginger, and chilies: Stir in the minced garlic, grated ginger, and green chilies. Sauté until fragrant.
  5. Stir in the spices: Add turmeric, coriander, and cumin powders. Cook for a minute, stirring constantly, to release their aroma.
  6. Add tomatoes: Add the chopped tomatoes and cook until they soften, breaking them down with a spoon.
  7. Pour in coconut milk: Add the coconut milk and stir to combine. Bring the sauce to a gentle simmer.
  8. Season with salt: Add salt to taste and let the sauce simmer for about 5 minutes until it slightly thickens.
  9. Add the prawns: Gently add the prawns to the sauce, stirring to coat them evenly.
  10. Cook until prawns are done: Simmer the prawns in the sauce for 4-5 minutes or until they turn pink and are fully cooked.
  11. Garnish and serve: Remove from heat, garnish with fresh coriander, and serve with lime wedges on the side.

Find it online: https://britishrecipeshub.co.uk/rick-stein-prawn-curry/