Mild prawn curry is a delightful dish that combines the succulence of tiger prawns with aromatic spices and creamy coconut milk. This recipe creates a flavorful and comforting curry that is perfect for those who prefer milder flavors. The curry base is made by grinding a blend of cumin, coriander, cardamom seeds, peppercorns, chili flakes, and turmeric into a powder. The coconut milk adds a creamy and luscious texture to the curry, while the ginger and fish sauce enhance the overall flavor profile. Serve this mild prawn curry with fragrant basmati rice for a satisfying and aromatic meal.
INGREDIENTS:
- 75g/3oz desiccated coconut
- 300ml/10fl oz boiling milk
- 1 onion, finely chopped
- 3 tablespoons sunflower oil
- 2.5cm/1in piece of fresh root ginger, chopped
- 2 tablespoons Thai fish sauce
- 350g/12oz basmati rice
- 1kg/21/4lb raw tiger prawns, peeled and deveined
For the masala:
- 1/2 tablespoon cumin seeds
- 1/2 tablespoon coriander seeds
- Seeds from 6 green cardamom pods
- 1/2 teaspoon black peppercorns
- 1 teaspoon dried red chili flakes
- 1/2 teaspoon ground turmeric
PREPARATIONS:
- In a dry frying pan, toast the cumin, coriander, and cardamom seeds, peppercorns, chili flakes, and turmeric over low heat for 2–3 minutes until aromatic. Grind the toasted spices to a powder using a mortar and pestle.
- Put the desiccated coconut in a bowl and pour the boiling milk over it. Leave it to steep for 20 minutes.
- Sweat the finely chopped onion in the sunflower oil until translucent. Add the ground masala to the pan and fry gently for 2–3 minutes. Add the chopped ginger and strain the coconut milk into the mixture through a sieve. Simmer for 10–15 minutes and then add the fish sauce.
- Cook the basmati rice in rapidly boiling water for 8–10 minutes, but be careful not to overcook it. Drain the cooked rice.
- Add the raw tiger prawns to the curry sauce and cook for 5–6 minutes until the prawns turn pink.
- Serve the mild prawn curry hot with fragrant basmati rice.
YIELD:
- Serves 4
SPECIAL INSTRUCTIONS:
- Adjust the amount of chili flakes according to your preferred level of spiciness.
- Be careful not to overcook the prawns as they can become tough and rubbery.
- Use fresh tiger prawns for the best flavor and texture.
- For a creamier curry, you can add a splash of coconut cream at the end.
TIPS:
- Garnish the mild prawn curry with fresh coriander leaves for added freshness and visual appeal.
- Accompany the curry with naan bread or roti for a complete meal.
- If you prefer a thicker curry, you can add a tablespoon of cornflour mixed with water and simmer until desired consistency is achieved.
- Add vegetables such as bell peppers or peas for added color and nutrition.
In conclusion, mild prawn curry is a flavorful and comforting dish that combines the succulence of tiger prawns with aromatic spices and creamy coconut milk. This recipe allows you to enjoy the flavors of a delicious curry with milder spices. The blend of toasted spices in the masala adds depth and aroma to the curry, while the coconut milk provides a creamy and luxurious texture. The addition of ginger and fish sauce further enhances the overall flavor profile.
To prepare this mild prawn curry, start by toasting and grinding the spices to create the masala. Steep the desiccated coconut in boiling milk to infuse its flavor into the curry. Sweat the chopped onion, add the masala, ginger, and strained coconut milk, and simmer the sauce. Cook the basmati rice separately and then add the raw tiger prawns to the curry sauce, cooking them until pink.
Serve the mild prawn curry hot with fragrant basmati rice, allowing the flavors to meld together. Garnish with fresh coriander leaves for added freshness and serve with naan bread or roti for a complete and satisfying meal.
Whether you’re a fan of milder curries or looking to try a new seafood dish, this mild prawn curry is a delightful choice. So gather the ingredients, follow the preparations carefully, and enjoy the aromatic and flavorful experience of this comforting curry.
