East African Prawn Curry

East African Prawn Curry

Serves 4

3 medium sized potatoes                                        1 teaspoon ground turmeric
45g unsalted butter                                                 ½ teaspoon red chilli powder
2 onions finely chopped                                          500ml coconut milk
1 tablespoon finely chopped garlic                          800g raw prawns, peeled, cleaned
1 tablespoon East African Curry Powder                  Juice of half a lemon
1 tablespoon finely chopped coriander leaves         salt
150ml water      

 Peel the potatoes and cut into 1cm dice. Blanch them in a pan of boiling water for 7-10 minutes until just cooked. Drain and allow to steam dry.

Over a medium heat melt the butter in a pan and fry the onions until translucent. Add the garlic, curry powder, turmeric and chilli powder and cook, stirring, for 2 minutes. Add the prawns, potatoes, coconut milk and water, season with salt. Bring to the boil and then lower the heat and simmer gently for 10 – 12 minutes, until the prawns and potato are cooked through. Stir in the lemon juice and then the chopped coriander. Serve with a salad or on a bed of rice.

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