South Indian prawn curry

Green prawn curry

Share this recipe:

4 golden shallots, coarsely chopped
4 garlic cloves, coarsely chopped
20 g (4 cm piece) ginger, coarsely chopped
1½ tablespoons vegetable oil
2 long green chillies, thinly sliced, plus extra to serve
4 teaspoons ground cardamom
1½ teaspoon ground turmeric
800 ml coconut milk
1 fresh curry leaf sprig
1 lemongrass stalk, bruised and white part finely chopped
1 cinnamon quill
1 star anise
1½ tablespoons soft palm sugar, or to taste
16 peeled green Australian prawns, cleaned
1 bunch broccolini, trimmed
100 g small Swiss brown mushrooms, halved
Steamed rice, fried shallots, broccolini and lime wedges to serve

Process shallot, garlic and ginger in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat, add ginger mixture and chillies, stir occasionally until fragrant (2 minutes). Add spices, stir until fragrant, add coconut milk, curry leaf sprig, lemongrass, cinnamon, star anise and 100 ml water and simmer until well-flavoured (10-15 minutes). Season to taste with palm sugar and sea salt, add prawns, broccolini and mushrooms and simmer until prawns are just cooked through and vegetables are just tender. Serve hot with steamed rice, scattered with fried shallots, broccolini and lime wedges.

Serves 4

This recipe is also available in a free print-at-home recipe book.

Download Now