Prawns in Coconut

This is a really nice dish, using the delicious flavours of ginger, coconut and of course the fiery spices of our Madras paste. This is a lovely, creamy weekday meal, and the prawns make a wonderful change from your usual chicken or beef.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 15 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Keralan Seafood Tikka served with a Spiced Potato Salad

Prawns & Courgettes

This recipe features

Ingredients

2 tbsp vegetable oil
1 small onion, chopped
½ tsp fresh ginger, grated (optional)
2 tbsp Patak's Madras Paste
60g Patak's Creamed Coconut Block
142ml hot water
450g cooked shelled prawns
2 tomatoes, roughly chopped
1 tsp tomato purée
2 tsp lemon juice
salt to taste

Methods

Fry the onion and ginger until the onion is golden, add the Patak's Madras Paste and cook for a further 2 minutes.
Blend the creamed coconut with the hot water and add this, together with the prawns and tomatoes to the onion mixture and mix well.
Add the tomato purée, lemon juice and salt to taste, simmer gently for 5 minutes then serve hot with rice and naan breads.