Curtis Stone's prawn curry

Here’s one to add to your weekly dinner rotation. Curtis Stone's prawn curry is easy to make and full of flavour.

4

25m

Note: + Cooling time

25m

Ingredients

  • 3 tsp cumin seeds
  • 1/4 cup coriander seeds
  • 2 tsp whole black peppercorns
  • 5cm-piece ginger, peeled, halved
  • 5 garlic cloves
  • 1 large birdseye chilli, halved (optional)
  • 1/2 cup (40g) desiccated coconut
  • 1 white onion, coarsely chopped
  • 1/3 cup (80ml) white wine vinegar
  • 1 tbs grapeseed oil
  • 1 medium ripe tomato, coarsely chopped
  • 15g finely grated turmeric or 2 tsp ground turmeric
  • 1/2 tsp cayenne pepper (optional)
  • 1 stem curry leaves (about 10 leaves)
  • 1 1/2 cups (375ml) coconut milk
  • 500g broccoli, cut into florets
  • 500g raw prawns, peeled leaving tails intact, deveined
  • Steamed rice, to serve
  • 1/2 cup coriander leaves

Method

STEP 1

Heat a medium frying pan over medium heat. Add the cumin seeds, coriander seeds and peppercorns and cook, stirring constantly, for 3 mins or until toasted and fragrant. Set aside to cool completely.

STEP 2

Transfer the spice mixture to a spice grinder, clean coffee grinder or mortar and pestle. Grind the spice mixture to a fine powder. Transfer the spice mixture to a food processor. Add the ginger, garlic, chilli, if using, desiccated coconut, onion and vinegar and process until smooth.

STEP 3

Heat the oil in a large heavy-based saucepan over medium heat. Add the spice mixture and sauté for 5 mins or until fragrant and some of the juices evaporate. Add the tomato, turmeric and cayenne pepper, if using. Cook for 5 mins or until the tomato is tender and starts to break down. 

STEP 4

Add the curry leaves and coconut milk and stir to combine. Simmer for 2-3 mins. Stir in the broccoli and prawns. Return the curry to a simmer. Cover and cook for 5 mins or until the prawns are just cooked through. Remove and discard the curry leaves. 

STEP 5

Divide the rice and curry among serving plates. Top with coriander to serve.

Make it ahead: Make the curry sauce (without coconut milk, broccoli and prawns) up to 4 hours ahead. Cool, cover and refrigerate. Bring the sauce to a simmer before adding the coconut milk, broccoli and prawns.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.