Entree: British Indian Ocean Territory – Northern Culinary Region – Spicy Prawn Curry (A coconut-milk-based, spice-forward prawn curry with tangy tamarind and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) large prawns, peeled and deveined (~16–20)
- 2 tbsp (30 ml) coconut oil
- 1 medium onion, finely chopped (about 6 oz/170 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 fresh green chilies, slit (about 10 g)
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (3 g) ground turmeric
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) Kashmiri or sweet paprika
- 1/2 tsp (1.5 g) cayenne pepper (adjust to taste)
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 g) tomato paste
- 1 can 14 oz (400 ml) coconut milk
- 1/2 cup (120 ml) water or seafood stock
- 1 tbsp (15 ml) lime juice
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 6–8 curry leaves (optional)

Instructions

1. Heat the coconut oil in a heavy skillet or Dutch oven over medium heat. When hot, add mustard seeds and cumin seeds and cook until they begin to pop, about 30 seconds.
2. Add the chopped onion, green chilies, and curry leaves if using; sauté until the onion is soft and translucent, about 5–7 minutes.
3. Stir in the garlic and ginger and cook 1 minute until fragrant. Add turmeric, ground coriander, paprika, and cayenne and cook 30–45 seconds to bloom the spices.
4. Mix in the tomato paste and tamarind paste, stirring to coat the aromatics. Pour in the coconut milk and 1/2 cup (120 ml) water or stock, bring to a gentle simmer.
5. Season the curry with salt and pepper. Add the prawns and simmer gently until they turn pink and are just cooked through, 3–5 minutes depending on size.
6. Finish with lime juice and adjust seasoning. Remove from heat and sprinkle with chopped cilantro. Serve hot with steamed rice or flatbread.