Prawn curry and Naan bread
Print

Prawn curry

Aromatic prawn curry flavoured with classic Indian spices served with homemade buttery sesame Naan bread is a fantastic dinner.
Course Curry, Indian food, Seafood
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6
Author Alida Ryder

Ingredients

  • 2 kg whole de-veined prawns
  • 1 onion quartered
  • 2 garlic cloves
  • 1 bay leaf
  • Zest of 1 lemon
  • 1 teaspoon salt
  • 5 peppercorns

For the curry

  • 2 onions finely chopped
  • 4 garlic cloves thinly sliced
  • 2 teaspoons crushed ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1 teaspoon sugar optional
  • 2 cups prawn stock
  • 1 cup cream/coconut milk
  • De-shelled prawns
  • Juice of 1 lemon
  • Salt & pepper to taste
  • Fresh chillies to serve (optional)

Instructions

  • To make the prawn stock, peel the prawns and remove the heads. Place the prawn shells and heads in a large pot then add the quartered onion, garlic cloves, bay leaf, lemon zest, salt and pepper. Top with water and bring to a boil. Lower the heat and allow to simmer for 30 minutes. Remove from the heat and allow to cool then strain and set aside until you are ready to cook the curry. (You can make the stock ahead and keep it in the fridge.)
  • To make the curry, heat the Weber Gourmet BBQ system wok over medium coals.
  • Add a splash of oil and fry the onion, garlic and ginger until soft and fragrant.
  • Add the spices and sugar and allow to fry for another 30 seconds before adding the prawn stock.
  • Allow this mixture to come to a simmer and cook for 20 minutes.
  • Add the cream, prawns and lemon then allow to simmer for 5 minutes until the prawns are cooked through but not rubbery then season to taste.
  • Serve topped with the fresh chillies (if using) and naan bread.