Nisha's Friday night prawn coconut curry
Nisha Katona’s back in the kitchen to put some spice into your Friday!She’s rounding off the week with her quick and easy prawn coconut curry, which is guaranteed to be your next go to recipe.
Prawn and coconut korma
Serves 4
Ingredients
120ml veg oil
2 onions, finely chopped
2 cloves of garlic, pureed
4 cm of fresh ginger, minced
1 tbsp garam masala
1 heaped tsp coriander powder
1 tsp turmeric
1/4 tsp chilli powder
2 green chilies, finely sliced
1/2 - 1 tin coconut milk (depending on how much sauce you want - if serving with wraps it should be drier)
100g creamed coconut
1 heaped tablespoon of desiccated coconut
1.5 tsp salt
1 tsp brown sugar
1 whole mango chopped in to 3 cm pieces
100g roasted salted cashew nuts
450g large king prawns, de-shelled and deveined
To serve
1 tbsp of finely chopped fresh ginger sticks
Fresh chopped coriander to garnish with a couple of red chilli slices to pretty it up!
Optional: rice/wraps
Method
1. Put the veg oil in a heavy based large pan over a medium heat. Once it is hot, add the onions, garlic and fresh minced ginger and fry for around 8 minutes until they are golden brown.
2. Add the garam masala, coriander powder, turmeric and chilli. Stir through for 2 minutes, then add the coconut milk, the creamed coconut, the desiccated coconut, the salt, sugar, mango and the cashews. Simmer for 8 minutes and if needed, add a little water to loosen, then add the prawns and cook for approximately 6 minutes, until they’re opaque.
3. Garnish with the fine ginger sticks, the fresh chopped coriander and the red chilli. Serve in wraps or on rice.