A fragrant prawn curry recipe that combines South Indian flavours, all made on one tray in the oven.
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Yields:
2
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
577
Ingredients
2Tbsp.
sunflower oil
1
large onion, coarsely grated
6
cardamom pods
1/2Tbsp.
coriander seeds
1tsp.
ground turmeric
1/2tsp.
chilli powder
2
garlic cloves, crushed
5
cm piece fresh root ginger, peeled and finely grated
Large handful coriander
1
cinnamon stick, broken into 3 pieces
4
tomatoes, roughly chopped
200g
raw peeled jumbo or king prawns, we used frozen
400ml
tin full fat coconut milk
Juice 1 1/2-2 limes, to taste
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Mix grated onion and oil in a medium roasting tin or ovenproof serving dish. Roast for 15min, stirring occasionally, until softened.
Step 2Meanwhile bash cardamom pods with a pestle in a mortar. Peel off and discard the husks, then grind the cardamom and coriander seeds together. Mix in turmeric, chilli, garlic, ginger and some seasoning. Cut off the stems from the coriander (reserved leaves for garnish). Finely chop stems and bash into the spice mixture.
Step 3Stir the spice mix and cinnamon sticks into the onions and return to the oven for 5min to fry off the spices. Stir in chopped tomatoes and cook for 20min to concentrate the flavours.
Step 4Mash mixture with a potato masher to pulp down the tomatoes, then stir in the coconut milk. Add the prawns and return to the oven for 10-15min until prawns are pink.
Step 5Remove cinnamon sticks, stir in lime juice and check seasoning. Garnish with coriander and serve with rice, if you like.
Freeze ahead
Prepare to end of step 4. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge, reheat in a pan until piping hot and complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
