Curtis Stone's Prawn Curry

Spice up weeknight meals with Curtis Stone’s Prawn Curry (RECIPE BELOW). It’s a comforting and delicious seafood dish.

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Prawn Curry
Recipe by Curtis Stone
Serves 4 Prep 25 mins (+ cooling time) Cooking 25 mins

3 tsp cumin seeds
1/4 cup coriander seeds
2 tsp whole black peppercorns
5cm-piece ginger, peeled, halved
5 garlic cloves
1 large birdseye chilli, halved (optional)
1/2 cup (40g) desiccated coconut
1 white onion, coarsely chopped
1/3 cup (80ml) white wine vinegar
1 tbs grapeseed oil
1 medium ripe tomato, coarsely chopped
15g finely grated turmeric or 2 tsp ground turmeric
1/2 tsp cayenne pepper (optional)
1 stem curry leaves (about 10 leaves)
1 1/2 cups (375ml) coconut milk
500g broccoli, cut into florets
500g raw prawns, peeled leaving tails intact, deveined
Steamed rice, to serve
1/2 cup coriander leaves

1. Heat a medium frying pan over medium heat. Add the cumin seeds, coriander seeds and peppercorns and cook, stirring constantly, for 3 mins or until toasted and fragrant. Set aside to cool completely.
2. Transfer the spice mixture to a spice grinder, clean coffee grinder or mortar and pestle. Grind the spice mixture to a fine powder. Transfer the spice mixture to a food processor. Add the ginger, garlic, chilli, if using, desiccated coconut, onion and vinegar and process until smooth.
3. Heat the oil in a large heavy-based saucepan over medium heat. Add the spice mixture and sauté for 5 mins or until fragrant and some of the juices evaporate. Add the tomato, turmeric and cayenne pepper, if using. Cook for 5 mins or until the tomato is tender and starts to break down.
4. Add the curry leaves and coconut milk and stir to combine. Simmer for 2-3 mins. Stir in the broccoli and prawns. Return the curry to a simmer. Cover and cook for 5 mins or until the prawns are just cooked through. Remove and discard the curry leaves.
5. Divide the rice and curry among serving plates. Top with coriander to serve.

Make it ahead: Make the curry sauce (without coconut milk, broccoli and prawns) up to 4 hours ahead. Cool, cover and refrigerate. Bring the sauce to a simmer before adding the coconut milk, broccoli and prawns.


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