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Prawns in Coconut and Saffron Curry


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  • 1 tsp saffron
  • 1/2 cup lukewarm water
  • 30 large prawns
  • 1 tbsp + 1 tsp salt
  • 1/2 cup canola oil
  • 1 1/2 tbsp cumin seeds
  • 3 cups puréed tomatoes
  • 2 tbsp ground black mustard seeds
  • 1 tsp ground fenugreek seeds
  • 1/2 tbsp crushed cayenne pepper
  • 1 tsp turmeric
  • 4 cups water
  • 2 cups coconut milk



Step 1

In a cup, soak saffron in lukewarm water for 20 minutes. Set aside.
Shell and devein prawns. In a large bowl combine prawns and 1 tsp salt. Mix well. Cover and refrigerate for 6 hours.
Heat oil in a shallow medium pot on high heat for 1 minute. Stir in cumin seeds and allow them to sizzle for 30 seconds. Turn down heat to medium, then add tomatoes, mustard seeds, fenugreek seeds, cayenne, turmeric, and 1 tbsp salt. Stir well and cook for 5 minutes. Add 4 cups of water. Increase heat to high and bring to a boil. Reduce heat to medium low and cook for 10 minutes, stirring regularly. Add coconut milk and saffron (including the water). Stir well and cook for 10 minutes. Just before serving, bring the curry to a boil on medium heat. As soon as it starts to boil, add prawns but do not stir them immediately. After 1 minute, stir them gently. Cook for about 4 minutes, do not overcook. Serve with rice.

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