Craving the rich flavors of Indian curry without feeling like you just wrestled a dragon? Meet the Mild Prawn Curry—your passport to creamy, coconut-infused bliss. Think silk robes for your taste buds: smooth, luxurious, and surprisingly sophisticated (even if you're eating straight from the pan). No spice wars here, just a gentle, flavor-packed vacation in every bite.
The stars here are the king prawns—the royalty of the seafood world—swimming in a velvety pool of coconut milk and hand-peeled tomatoes. Peeling the tomatoes might seem extra, but it’s the secret behind that silky, smooth texture that makes this curry unforgettable. Top it off with a sprinkle of shredded mint for a zingy plot twist your guests will beg for.
The Secret Sauce (Literally)
Aromatics are everything. We’re talking garlic, ginger, and just a hint of chili (deseeded for civility). Toss in a pinch of turmeric and watch your curry glow golden. It’s warm, fragrant, and perfect for those who like flavor without the fire.
Prawns cook fast—they’re sprinters of the protein world. 3-5 minutes and they’re tender, juicy, and sweet; any longer and you’re chewing rubber. Simple but crucial.
🍤 Mild Indian Prawn Curry: Coastal Comfort
A creamy, aromatic, and gorgeously mild seafood delight featuring succulent prawns in a velvety coconut and tomato base.
- Prep: 15 min
- Cook: 20 min
- Servings: 4
Ingredients
- 50 g unsalted butter
- 1 onion, finely chopped
- 2 ripe tomatoes (blanched and peeled)
- 2 large garlic cloves, finely chopped
- 1/2 tsp grated fresh ginger
- 2 small red chillies, deseeded and finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 pinch ground turmeric
- 2 tbsps tomato paste
- 400 ml coconut milk
- 16 king prawns, peeled and deveined (tails on)
- 2 tbsps shredded mint
Instructions
- Sauté Onions: Melt the butter in a saucepan. Add the onion and cook for 8-10 min until soft and sweet.
- Prep Tomatoes: Score a cross at the base, blanch for 30s, plunge into cold water, peel, and chop.
- Add Aromatics: Stir in garlic, ginger, and chili. Cook 2 min. Add coriander, cumin, garam masala, turmeric; cook 1 min.
- Build Base: Add tomatoes, tomato paste, coconut milk. Simmer 10 min.
- Cook Prawns: Add prawns. Simmer 3-5 min until pink. Season with salt and stir in mint.
- Serve: Plate with steamed basmati rice.
Pro Tips
The Carryover Rule: Remove prawns from heat as soon as they turn opaque; residual heat finishes them perfectly.
Acid Balance: A squeeze of lemon at the end brightens the coconut richness.
Second Life: Leftover curry makes a fantastic breakfast—poach eggs directly in the sauce!
Enjoy this recipe and share the love with fellow food enthusiasts!
