Recipe: Cape Malay-Style Prawn Curry
Easy to make and infused with fragrant local flavours, this moreish Cape Malay-style prawn curry is the perfect dish for winter.
The great thing about seafood is that it cooks in much less time than meat. This simple, fragrant prawn curry is not only quick and easy, but slightly sweet and deliciously mild (add a dash of chilli powder if you like yours hotter).
Made with trimmed, shelled prawn tails, this prawn curry is easy to eat, but if you want even more flavour, use 1kg of de-veined whole prawns with the heads on. You can also substitute the prawns for fresh black mussels or cubed firm white fish.
Enjoy with a glass of Spier 21 Gables Chenin Blanc.
ALSO READ: Recipe: Bourbon Hot Toddy
Cape Malay-Style Prawn Curry
- 30ml (2T) vegetable oil
- 1 onion, peeled and chopped
- 3 garlic cloves, grated or finely chopped
- 1 knob fresh ginger, peeled and grated or finely chopped
- 15ml (1T) roasted masala curry powder (or medium/mild curry powder)
- 5ml (1t) ground cumin
- 5ml (1t) ground turmeric
- 1 x 400ml can coconut milk
- 5ml (1t) sugar
- About 500g prawn tails, shelled and de-veined
- Salt and pepper, to taste
- Cooked basmati or jasmine rice, to serve
- Fresh coriander leaves, to serve
In a wide, deep pan or pot, add the oil and fry the onion until soft and lightly browned. Add the garlic and ginger and fry for 30 seconds, then add the masala, cumin and turmeric and stir for a minute until the bottom of the pan goes dry. Add the coconut milk, sugar and prawns, stir and bring to a simmer.
Cover with a lid and simmer for 5 to 8 minutes until the prawns are just cooked. Remove from the heat, and season generously with salt and pepper. Serve hot in bowls over rice, topped with fresh coriander. Enjoy with a glass of Spier 21 Gables Chenin Blanc.