King Prawns in Coconut Curry Sauce

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet.


3 cm Fresh Ginger, peeled and roughly chopped
6 Garlic Cloves, peeled
4 Onions, peeled and roughly chopped
140 ml Sunflower Oil
500 g largest Prawns you can find, peeled and deveined
1 Tbsp Turmeric
1 Tbsp Sea Salt
3 Bay Leaves
2 Tbsp Ground Cumin
3 Green Chillies, slit lengthways
200 ml thick Coconut Milk
1 Tsp Palm Sugar
0.5 Tsp Cardamom Powder
2 Tbsp Butter


Blend the Ginger and Garlic together in a food processor to make a fine paste
Remove and set aside
Blend the Onions to a fine paste with 75 ml of the Sunflower Oil
Season the Prawns with 0.5 Tsp each of Turmeric and Sea Salt
Heat 30 ml of the Sunflower Oil in a frying pan and sear the Prawns briefly
Remove and set aside
Heat the remaining Oil in a heavy frying pan and add the Onion paste with the Bay Leaves
Saute over a moderate heat for 10 minutes or until lightly browned, stirring occasionally
Mix together the Cumin, remaining Turmeric, Ginger and Garlic paste and about 100 ml of Water
Add to the Onions in the pan
Reduce the heat to low and cook for about 5-7 minutes, stirring regularly
Stir in the remaining Sea Salt, Green Chillies and Prawns
Cook for 2-3 minutes
Mix in the Coconut Milk and simmer for 2-3 minutes or until the Prawns are just cooked, adding a little more water if necessary
Correct the seasoning to your taste with Sea Salt and Palm Sugar
Sprinkle over the Cardamom Powder and stir in the Butter
Serve with steamed rice