Spicy Prawns In A Coconut Sauce
Spicy Prawns In A Coconut Sauce
Get this quick and easy African-style seafood recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • Prawns
  • 1 teaspoon Coriander seeds
  • ½ teaspoon Cumin Seeds
  • 1 teaspoon Chilli flakes
  • 500 grams peeled Tiger prawns
  • 1 tablespoon vegetable oil
  • 1 teaspoon sea salt
  • Sauce
  • 1 tablespoon vegetable oil
  • 10 curry leaves
  • 1 Onion, sliced
  • 2,5 cm Ginger, minced
  • 1 green Chilli, slit lengthways
  • ½ teaspoon Turmeric
  • 500 millilitres Coconut cream
  • 1 teaspoon salt
  • 25 grams brown sugar
  1. Place coriander, cumin seed and chilli flakes in a dry pan and toast until golden. Remove and crush in a mortar and pestle
  2. Rub over the prawns with some Olive oil to create a spice crust. Reserve
  3. Now make the sauce
  4. Heat the oil in a frying pan; add onions with a pinch of salt to help the moisture release. Next add the curry leaves and green chillies. Cook and stir until the onion is soft, then add the turmeric ginger and garlic. Pour in the coconut milk, sugar and salt. Bring to a simmer and cook for 3 minutes
  5. Sear the spice coated prawns for about a minute each side, sprinkle with salt then slip into the sauce
  6. Serve with crusty bread for starter

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