The Prawn Coconut Masala Curry is full of aroma, sweet and creamy from Coconut Milk, sour and citric from Lime Juice and zest, earthy and spicy richness from lovely Nepalese spices. This is a well balanced curry dish which you can take a complete experience in a single bowl with delicious Jasmine Rice. It's very easy to make and you will love it.
Cooking time 40 minutes
Serves 3 to 4
500g Prawn / Shrimp peeled & cleaned
800ml Coconut Oil
2 cups finely chopped Onion / 2 medium sized
3 red chilies chopped in half
1 tbsp Garlic paste
0.5 tbsp Ginger paste
0.5 lime Juice (1 tbsp)
0.5 tsp lime zest
2 tbsp chopped Spring Coriander
1.5 cups chopped tomatoes / 2 medium sized
0.5 tsp Turmeric powder
1 tsp Garam Masala
1 tbsp Cumin powder
1 tsp Chili powder or to your taste
1 tsp Paprika (optional)
0.5 tsp black Pepper
4 tbsp Olive Oil
1.5 tsp sea Salt or to taste
How to make:
Prepare all the ingredients above.
Heat a pan on medium heat, add in olive Oil and chopped Onion, mix and fry it 8 to 10 minutes, until lightly caramelised.
Add in Ginger, Garlic paste and chopped Chilies, combine well, cook a minute & half.
Add in all the dried Masala - Turmeric, Cumin, Chili, Paprika powder, Garam Masala and black pepper, mix it well. Cook for 30 seconds
Add in chopped Tomato and Salt, combine, cook for 6 to 8 minutes until it becomes nicely soft.
After the tomato becomes soft properly. Turn heat to medium low, pour in coconut Milk, let it simmer until it reduces to half & becomes creamy. It takes around 15 to 20 minutes.
After 15 to 20 minutes simmering, turn heat up to medium, put in the Prawn and Lime Zest, combine them very well with the sauce then cook for 4 minutes
Finally season with some Salt to taste if needed, Lime Juice, Chopped Coriander, Combine well & ready to serve hot with Jasmine Rice.