Slow cooker prawn curry recipe
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)
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.
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