Slow cooker prawn curry recipe

Recipes

loveFOOD
0 Comments

Warming and smooth, this Goan prawn coconut curry is infused with flavours different aromatics, like ginger, chilli and turmeric that really develop their flavours during the slow-cooking process. Paired with sweet, meaty prawns, this curry will soon become a favourite mid-week treat.

Ingredients

1 tsp whole black peppercorns
4 tsp coriander seeds
2.5 tsp cumin seeds
4 tbsp vegetable oil
2 medium onions, quartered
2 tomatoes, quartered
400 ml can coconut milk
100 g desiccated coconut
2 whole fresh red chillies
0.5 tsp ground turmeric
30 g piece of fresh ginger, peeled
4 garlic cloves, peeled and chopped
100 g baby spinach
1 lime, juiced
1 small bunch coriander, roughly chopped
400 g raw king prawns (fresh or defrosted from frozen)

1 tsp whole black peppercorns
4 tsp coriander seeds
2.5 tsp cumin seeds
4 tbsp vegetable oil
2 medium onions, quartered
2 tomatoes, quartered
14.1 fl oz can coconut milk
3.5 oz desiccated coconut
2 whole fresh red chillies
0.5 tsp ground turmeric
1.1 oz piece of fresh ginger, peeled
4 garlic cloves, peeled and chopped
3.5 oz baby spinach
1 lime, juiced
1 small bunch coriander, roughly chopped
14.1 oz raw king prawns (fresh or defrosted from frozen)

1 tsp whole black peppercorns
4 tsp coriander seeds
2.5 tsp cumin seeds
4 tbsp vegetable oil
2 medium onions, quartered
2 tomatoes, quartered
1.7 cups can coconut milk
3.5 oz desiccated coconut
2 whole fresh red chillies
0.5 tsp ground turmeric
1.1 oz piece of fresh ginger, peeled
4 garlic cloves, peeled and chopped
3.5 oz baby spinach
1 lime, juiced
1 small bunch coriander, roughly chopped
14.1 oz raw king prawns (fresh or defrosted from frozen)

Details

Cuisine: Indian
Recipe Type: Curry
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 200 mins
Serves: 4

Step-by-step

Grind the peppercorns, coriander and cumin seeds in a spice grinder and add to a food processor or high speed blender along with the rest of the sauce ingredients apart from prawns, spinach, lime juice and coriander. Process or blend until smooth.
Add the sauce to a slow-cooker, cover and cook on high for 3 hours or low for 5-6 hours.
When ready to serve, turn heat setting to high and add the prawns, spinach, lime juice and coriander.
Stir well, cover and cook for approximately 10 minutes or until the prawns are pink and cooked through.
Serve with basmati rice and roti.

Recipe courtesy of Crock-Pot.

You might also like:

Malaysian seafood curry

Potato, paneer and chickpea curry

Halloumi curry with coconut sambal

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature