Sarah Graham’s Prawn And Coconut Curry

Who needs a holiday when you can be transported to the shores of Mozambique with this flavourful, exotic Prawn and Coconut Curry. In this recipe from episode of Sarah Graham’s Food Safari, Sarah whisks up an exotic, tasty dish in less than an hour. Insert tropical cocktail and prepare for a flavour explosion!

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Cooking Methods

  • Frying

Prep Time

Cooking Time

30 minutes

Ingredients

FOR THE PRAWN AND COCONUT CURRY

    1 tbsp Olive Oil
    1 tbsp Butter
    1-2 tsp Of each: turmeric, medium hot curry powder, coriander, cumin and dried chilli flakes
    1 tbsp Freshly grated ginger, heaped
    2 Cloves garlic, chopped
    2 tsp Tamarind paste (if available)
    1 410g can peeled, chopped tomatoes
    1 tsp Coconut sugar (optional - to taste)
    1 Tin Coconut Milk (or full cream yoghurt)
    3 tbsp Ground cashew nuts
    600 g Prawns, deveined
    Freshly ground salt and black pepper
    Handful of chopped fresh coriander for serving
    Lemon wedges for serving

FOR THE COCONUT BREAD ROLLS

    350 ml Water
    1 tbsp Coconut Oil OR Butter
    7 g Dried yeast
    1 tsp Sugar
    500 g Flour
    1/2 cup Finely grated fresh coconut (or desiccated coconut)
    1 tbsp Salt

Directions

FOR THE CURRY

    Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the spices and fresh ginger and cook until fragrant, about 1 minute.
    Add the garlic and cook for another minute.
    Add the tomatoes and sugar, turn the heat down to medium-low, and leave to simmer for about 15 minutes.
    Add the yoghurt or coconut milk and ground cashews and stir to combine.
    Turn the heat back up to medium-high and add the prawns.
    Poach for 4-5 minutes in the curry sauce, or until cooked through and pink.
    Season to taste.
    Spoon into the warmed pita breads or bunny chow bread loaves, and serve immediately with a scattering of fresh coriander and a squeeze of lemon juice.

FOR THE COCONUT BREAD ROLLS

    Preheat oven to 200C.
    In a jug, mix together the water, olive oil, yeast and sugar to activate the yeast (once it starts to bubble).
    To a clean bowl, add the grated or desiccated coconut along with the flour and salt and then pour in the yeast mixture.
    Mix until a smooth dough has formed, and then set aside, covered with a clean dish cloth, to allow to rise.
    If dough is too wet, add more flour as you work with it and divide into palm-sized balls.
    Dust with flour as you work, and place the dough rounds snugly in a deep, lightly greased baking dish.
    Bake in the oven at 200C for 15 minutes or until the bread rolls are fragrant, golden and cooked through.
    Serve immediately alongside the prawn and coconut curry.

Notes

Who needs a holiday when you can be transported to exotic Mozambican shores with this flavourful, tropical curry? Sarah Graham cooks up this seafood curry in the second episode of her Food Safari. Insert cocktail and you’ve got yourself a tropical escape that you can whip up in less than an hour!