Malabar Coconut Prawn Curry

Nourishing Malabar Coconut Prawns

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This one's a Silver Sea family favourite. A warming, fragrant coconut curry built on our own Prawn Stock and premium Eastern King Prawns. Inspired by the flavours of Malabar in South India, it's the kind of dish we come back to again and again at home: rich, comforting, and full of depth, but genuinely simple to pull together on a weeknight.

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Ingredients

• 200g Silver Sea Seafoods Eastern King Prawns (peeled & raw)

• 300ml Silver Sea Seafoods Prawn Stock

• 400ml coconut milk

• 1 brown onion, finely diced

• 3 cloves garlic, crushed

• 1 knob ginger, grated (about 2cm piece)

• 2 long red chillies, sliced

• 2 sprigs fresh curry leaves

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1 tsp brown mustard seeds

• 1 cinnamon stick

• Steamed rice, to serve

• Fresh coriander leaves, to garnish

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Instructions

Heat oil in a large pot over medium heat. Add mustard seeds and cinnamon stick and cook until the seeds start to pop.

Add onion and cook until softened.

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Add garlic, ginger, chilli and curry leaves. Cook until fragrant.

Stir in turmeric and ground coriander and cook briefly to toast the spices.

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Pour in the prawn stock and coconut milk and stir to combine. Bring to a simmer.

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Let the sauce simmer gently for 8–10 minutes, until it thickens slightly and the flavours come together.

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Add the prawns and cook for 2–3 minutes, until just cooked through and opaque — take care not to overcook them.

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Taste and season with salt as needed. Serve immediately over steamed rice, finished with fresh coriander.