Prawn, Tomato and Coconut Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
13 mins
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Total Time
18 mins
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Servings
2 people
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Calories
280 kcal
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Course
Main Course
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Cuisine
Indian
Prawn, Tomato and Coconut Curry
Description
The Prawn, Tomato and Coconut Curry starts with grinding fresh garlic, ginger, sea salt, and chili powder into a paste, then mixing in garam masala for warm spice notes. Onion is gently cooked and combined with the paste, tomato puree, light coconut milk, and additional garam masala, creating a fragrant and creamy base. The curry simmers briefly to meld the flavors.
Fresh chopped tomatoes, defrosted king prawns, and spinach are added last, turning the sauce into a hearty curry with a balance of seafood sweetness and rich coconut cream. The brief cooking of prawns preserves their texture, while spinach adds freshness. The curry’s flavor is anchored by ginger and a blend of spices, providing gentle heat and aromatic warmth.
This curry is served with rice to absorb the creamy sauce and complement the texture of the prawns and tender vegetables. It can be a comforting main dish with the mixture of spices and coconut bringing both flavor and creaminess.
The notes suggest substituting coconut milk for creme fraiche for a less pronounced coconut taste, replacing spinach with greens like kale or Swiss chard by adjusting cooking time, or using firm fish such as cod instead of prawns to suit preferences or ingredient availability.
Ingredients
- 30 g ginger chopped, fresh
- 2 garlic chopped, clove
- 1 tablespoon olive oil
- 1 pinch salt sea salt
- 1 teaspoon chilli powder
- 0.5 tablespoon garam masala for the paste
- 0.5 tablespoon garam masala for the curry
- 1 onion finely chopped
- 200 ml coconut milk light
- 2 tablespoon tomato puree
- 2 tomato chopped
- 200 g king prawns defrosted, frozen
- 80 g spinach
Instructions
- Put 2 Garlic clove, 30 g Fresh ginger, 1 pinch Sea salt and 1 teaspoon Chilli powder into a pestle and mortar and grind to a paste. Add 0.5 tablespoon Garam masala and mix well.
- Add 1 tablespoon Olive oil to a large pan and add 1 Onion. Gently cook for 3 minutes.
- Add the spice paste, 2 tablespoon Tomato puree, 200 ml Light coconut milk and 0.5 tablespoon Garam masala to the onion. Stir well and simmer for 5 minutes.
- Add 2 Tomatoes, 200 g Frozen king prawns and 80 g Spinach and stir well. Cook for a further 5 minutes and serve with rice.
Notes
- Use creme fraiche instead of coconut milk if you prefer to avoid coconut flavor.
- If spinach is unavailable, kale or Swiss chard can be used, but adjust cooking time accordingly for tougher greens.
- You can substitute prawns with firm fish like cod according to your taste or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 280kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 999mg | 42% |
| Potassium | 445mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4150IU | 83% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 80mg | 8% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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