The Ingredients

  • 500g of tiger prawns, peeled and deveined
  • 2 tablespoons of vegetable oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of turmeric
  • 1 teaspoon of chili powder
  • 1 teaspoon of garam masala
  • 1 can of chopped tomatoes
  • 1 cup of coconut milk
  • Salt, to taste
  • Fresh coriander leaves, for garnish

The Method

  • Serves 4
  • Heat the oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
  • Add the minced garlic and grated ginger to the skillet and cook for an additional minute.
  • Add the ground cumin, ground coriander, turmeric, chili powder, and garam masala to the skillet. Cook the spices for 1-2 minutes, stirring constantly to prevent burning.
  • Add the can of chopped tomatoes to the skillet and bring the mixture to a simmer. Cook for 5-7 minutes, until the tomatoes have broken down and the mixture has thickened.
  • Add the tiger prawns to the pan and stir to coat them in the tomato mixture. Pour in the coconut milk and stir to combine.
  • Cook the curry for 8-10 minutes, or until the tiger prawns are cooked through and the sauce has thickened. Season the curry with salt to taste. Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

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