1/2 kg cleaned prawns (shelled and deveined)
1/2 onion, very finely chopped
4 small tomatoes, chopped
3/4 tin tomato purée
1 heaped teaspoon chilli powder
1/2 teaspoon tumeric powder
1 heaped teaspoon crushed garlic
6 red/green chillies slit
1/2 teaspoon whole cummin
1 sprig curry leaves
1 teaspoon sugar
1/2 tin coconut milk
Steam prawns for a few minutes (until it’s opaque) then drain and keep aside.
In the same pot, add 1/4 cup oil, onions and cummin seeds – sauté until golden then and 1 sprig curry leaves, chillies (optional) and garlic.
Add tomatoes and spices and leave to cook for about 5 minutes then add purée, sugar and salt. Leave to simmer until chutney is cooked. (You know your tomato chutney is cooked when the oil rises to the top) You may need to add a little water at a time, but only if needed.
Add the prawns back into the pot and mix together. Simmer for 5 minutes and add coconut milk. Simmer for a further 5-10 minutes. Add chopped coriander.
Serve with rice.
– Prawns are rich on their own, adding coconut milk adds another level of richness. You can leave the coconut milk out in this recipe.
– my prawns were a mixed in sizes and alot were on the smaller side. If you have prawns that are bigger, add the whole tin of tomato purée. You can then also increase the amount of coconut milk.
– This curry is so delicious and you can serve it with rice or roti/naan bread.
– You can use shell on prawns. Just remember to devein it.
– You can leave the chillies out in this dish or add it just before serving. I used both red and green. You can use which you prefer.
– A side dish to prawn curry could be yellow potatoes or even a summery salad – both recipes can be found on my blog.