Rose and prawn coconut curry.jpg

Rose and prawn coconut curry

A spicy, richly-flavoured curry with the perfumed notes of rose and a creamy coconut finish. Rosewater is an ancient flavouring ingredient found in both savoury and sweet Indian cuisine. It is probably most recognised in desserts and drinks but is also a very important addition to classic curries such as Biryani.

How long will it take?

35 minutes

What’s the serving size?

Serves 4


What do I need?

  • 750g large green king prawns, shelled and deveined with the tails remaining
  • 1½ teaspoons turmeric
  • Juice of one large lime
  • ¼ teaspoon salt
  • 6 tablespoons vegetable oil
  • 1½ teaspoons cumin seeded
  • 1½ teaspoons mustard seeds
  • 8 curry leaves
  • 2 to 3 shallots, peeled and thinly sliced
  • 3 cloves garlic, finely chopped
  • 25g piece fresh ginger, chopped or grated
  • 1 long green chilli, finely chopped
  • 300ml fish stock
  • 1 x 400ml tin full-cream coconut milk
  • 140g tomato purée
  • 1½ to 2 teaspoons natural rosewater essence
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons chopped coriander leaves plus extra to garnish
  • Salt to taste

How do I make it?

  1. Place the prawns into a bowl, toss with the turmeric, lime juice and salt. Leave to marinate for 10 to 15 minutes.
  2. Heat half the oil in a casserole dish over a medium heat until hot, fry the prawns in two batches removing once they have a light golden crust and set to one side for later.
  3. Add the remainder of the oil to the dish and gently fry the cumin and mustards seeds with the curry leaves for 2 to 3 minutes. Add the shallot, garlic, ginger and green chilli and sauté.
  4. Add the fish stock and bring to the boil, simmer without the lid for 5 to 6 minutes until the stock has reduced down a little.
  5. Add the coconut milk, tomato purée, rosewater, cayenne pepper and chopped coriander. Simmer on a gentle heat for a further 5 minutes and season to taste.
  6. Stir in the fried prawns, put on the lid and cook for a few minutes more until piping hot. Serve garnished with fresh coriander leaves and accompany with basmati rice.
  7. For a milder curry, remove and discard the seeds from the fresh chilli and omit the ¼ teaspoon of cayenne pepper
Recipe from Le Creuset

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