Coconut Masala Tiger Prawns
Dive into the bold, coastal-inspired flavors of Coconut Masala Tiger Prawns, a dish that marries tender, succulent prawns with a creamy, aromatic coconut-based curry. This versatile recipe features a medley of spices, including turmeric, paprika, and coriander, infused with fresh curry leaves for a vibrant, authentic touch. The luscious coconut milk balances the gentle heat from red chili powder, while a hint of lime adds a refreshing tang. Perfectly paired with steamed rice or warm flatbread, this quick and easy dish is ready in just 40 minutes, making it an ideal option for both weeknight dinners and special occasions. Garnished with fresh cilantro and optional grated coconut for added texture and flavor, this seafood curry is guaranteed to impress.
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Recipe Information
Ingredients
- 500 grams Tiger prawns (deveined, tails-on)
- 400 ml Coconut milk
- 2 tablespoons Fresh coconut (grated, optional for garnish)
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 large Onion (finely chopped)
- 3 units Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 10 units Curry leaves
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Red chili powder (adjust to taste)
- 1 large Tomato (pureed)
- 2 tablespoons Fresh cilantro (chopped)
- 4 slices Lime wedges
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Clean and devein the tiger prawns, leaving the tails on. Rinse well and pat dry with paper towels. Set aside.
Heat vegetable oil in a large pan over medium heat. Add the mustard seeds and let them crackle.
Add the chopped onions and sauté for 3-4 minutes until they are translucent.
Stir in the minced garlic, grated ginger, and curry leaves. Cook for another 2 minutes until fragrant.
Add the ground turmeric, coriander, paprika, and red chili powder. Stir well to coat the onion mixture in the spices.
Pour in the pureed tomato and cook for 3-4 minutes until the oil starts to separate.
Season with salt and black pepper, then add the coconut milk. Stir well and bring the mixture to a gentle simmer.
Lower the heat and carefully add the tiger prawns to the pan. Cook for 5-7 minutes until the prawns are pink and fully cooked, stirring occasionally.
Taste and adjust seasoning if needed.
Garnish with freshly chopped cilantro and grated coconut (if using). Serve hot with steamed rice or flatbread, accompanied by lime wedges.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 42.0 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 464 mg | 36% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
