A Mouth-Wateringly Delightful Prawn Curry

As you either know by experience or can deduce, we in the Southern Hemisphere are in the grip of winter. While you Northern Hemisphere folks bask in your 20C summer we’re shivering in our 15C winter. Ok, I’ll concede that there are fine readers out there who are experiencing a wider temperature band but the point of this somewhat lame introduction is to give you my latest recipe

If there’s a bit of a nip in the air, there are few things better than a scrumptious curry to warm the heart of your cockles. And speaking of sea creatures – tonight’s din dins was a rather toothsome prawn curry.

With the temperature plummeting to hunger-inducing levels, your humble blogger was experiencing a lust for something spicy for supper. After reading some recipes, it was decided to hybridise several recipes and come up with one that could be put up on the blog and that would set your taste buds revolving with anticipation.

Here then is the your very own…Prawn Curry. Flavour-wise, the result of all of your effort ought to return a delightfully warming and aromatic combination of Indian flavours with a creamy coconut base.


Prawn Curry – serves 4

  • 1kg Prawns – de-veined but with shells and heads still intact
  • 4 T Coconut oil
  • 1 T butter
  • 1 T normal cooking oil
  • 7 or 8 cloves of garlic – more if you love garlic
  • 1 Onion – finely diced
  • 1 medium chilli. (Don’t use Jalapeno for this one – rather a Thai chilli or Serrano – Habanero if you like the heat)
  • 2 T fresh ginger – finely grated
  • 175ml or ¾ cup grated tomato (without peel)
  • 220 ml coconut milk
  • 125 ml fresh cream
  • 125 ml sweet wine
  • 1/3 cup ground almonds
  • 1 t Garum masala

Dry spices

  • 1 t ground cloves
  • 1 t ground cinnamon
  • 2 t ground cumin
  • Three pinches salt
  • 1 t Cape Malay masala – (if you can’t get a Cape Malay masala – just use 2t of normal fish masala)
  • 1 t Fish masala
  • 1 t Rajpuri curry – hot
  • 1 flat t turmeric



  • Heat 1 T of coconut oil in a large pan and lightly braise the first half of the prawns. Remove from the heat as soon as the shells start to turn pinkish. We’re braising them with the shells on to enhance the flavour.
  • Repeat with the second half and set both batches aside.
  • When cool, remove shells and heads
  • Remove all shells and crunchy bits from the pan.
  • In the pan, heat the last 2 T of coconut oil on a medium to high heat.
  • Add the finely diced onion and braise/fry until the onion begins to turn translucent.
  • Turn down the heat to medium
  • Add the butter
  • Add garlic, ginger, chilli
  • As soon as the onion begins to colour – add the dry spices
  • Stir for about one minute
  • Add the grated tomato
  • Add salt to taste
  • Add the wine
  • Simmer for about 5 minutes
  • Add the shelled prawns and the coconut milk
  • Simmer for another 10 minutes
  • Add the cream
  • Add the garum masala
  • Add the ground Almonds
  • Stir regularly and simmer until thick and the liquid is reduced to an acceptable consistency.
  • Serve on a bed of steamed Basmati rice with sliced chilli as garnish



About Freud Fission Chips

Despite the banality of the name, FFC has led an intensely varied life. Grateful for surviving almost three years as a 'troepie' (soldier for non-South African Readers) in the Angolan war, he determined to wring as much out of life as possible. Currently providing Business Analysis services, trading on the stock market and developing web pages to pay the bills, FFC also dabbles in wildlife, landscape and people photography, writing, and far too many interests for his own good. He has also travelled extensively in southern Africa (working on the sound theory that a moving target is more dificult to hit). These peregrinations also include over 1500kms on foot through some of the worlds most spectacular scenery. It hasn't all been plain sailing, beer and skittles, and endless beds of roses... Chief amongst the prerequisites for surviving Africa, with its mind-bending characteristics, is an appropriate sense of humour.... So, for now, he will be recounting the amusing among the annoying, the frustrating wrapped in the funny and extracting the mirth from the melancholy... Oh yes, there might be some alliteration too.
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2 Responses to A Mouth-Wateringly Delightful Prawn Curry

  1. James Routledge says:

    Thanks Mate.

    Shall be trying a vegetarian variation in the very near future.

    All the best Mountain Boy

    • What ho James me boy,

      Thanks muchly for popping in. I will do my best to cook up a suitable spicy vegetarian recipe for you as soon as work/time permits.

      In the meantime, good luck with the veg variation of this one.

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