Prawn, Tomato and Coconut Curry

This creamy Prawn Coconut Curry is perfect for people that don't like spicy food and it's ready in under 15 minutes too. Plenty of flavour from the herbs and spices, but the coconut milk in this tomato based curry keeps it nice and mild. Fresh and chunky King Prawns, tomatoes fresh from the garden and some spinach for some added greens - Delicious!

Indian food has a reputation for being unhealthy, but it really doesn't have to be (just most UK takeaways seem to be) and this Goan inspired curry is bursting with goodness. Not only does it have plenty of protein from the prawns, and lots of vitamins from the greens, but it is only 280 calories too.

Jump to:

• What you will need
• Step by step
• Is frozen fish better than fresh?
• Homemade curry paste
• Variations
• FAQs
• Extra tips
• More curry recipes
• Recipe

What you will need

Step by step

One: Put the garlic, ginger, salt and chilli powder in to a pestle and mortar and grind to a paste. Add half the garam masala and mix well.

Two: Add the oil to a large pan and add the onion. Gently cook for 3 minutes.

Three: Add the spice paste, tomato puree, coconut milk and rest of the garam masala to the onion. Stir well and simmer for 5 minutes.

Four: Add the tomatoes, prawns and spinach and stir well. Cook for a further 5 minutes and serve with rice.

Is frozen fish better than fresh?

We are all about fresh food, but did you know that fish and seafood frozen at sea is caught at its peak of quality and air-blast-frozen within 4 hours? It’s a common misconception that fresh fish and seafood is better than frozen when in some cases fresh fish can be around for days before it even reaches your supplier.

Which is why we stick to frozen now to ensure it is super fresh. Plus, it's handy having it in the freezer and you can cook from frozen most of the time too.

Homemade curry paste

This recipe uses a really simple homemade curry paste, so you don't need to spend money on buying a ready made paste that has loads of preservatives in it. It literally takes minutes to make, and you can even make extra and keep in the fridge or freezer until you need to use it again.

The smell of garlic and ginger being smashed together in a pestle and mortar is one of my favourite smells. We have saved ourselves a little bit of time by using a garam masala spice blend, but that's really the only short cut.

Variations

We are all about the coconut recipes at the moment, especially when it comes to curry. It makes them nice and creamy, adds a lot of flavour and cools it down too which is perfect for people that don't like a spicy curry.

If you are not a fan of coconut, then you could always swap it out for some creme fraiche instead.

We are always a fan of finding ways to add more greens to our meals and spinach in curries is one of the easiest ways. You just throw a handful in towards the end of the recipe and not only does it add some extra vitamins, but colour too.

If you don't like or have any spinach, then try some kale or Swiss chard instead. You could even leave it out and add some different vegetables if you prefer.

FAQs

Extra tips

• If you don't like coconut then you could use creme fraiche instead.
• Don't have any spinach? Other greens like kale or Swiss chard would work, but you would need to cook them a little longer.
• If you aren't a fan of prawns, then try something like chunks of cod instead, or even some chicken. Cooking times would vary.

More curry recipes

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Recipe