Prawn and coconut 🥥 curry
Food festival Prawn & Coconut Curry
There are some dishes that deliver huge flavour with very little fuss, and this fragrant prawn and coconut curry is one of them. Built on a foundation of shallots, curry leaves, warming spices and creamy coconut milk, it's a recipe that works just as well for a midweek dinner as it does for a live cookery demonstration.
At Winchester Cookery School, we're always talking about the importance of technique over simply following recipes. This curry is a great example. The secret isn't a long list of ingredients or hours of cooking; it's understanding how to build layers of flavour.
We begin by gently cooking sliced shallots until sweet and soft. Mustard seeds are added to hot oil until they begin to pop, releasing their nutty aroma, before fresh curry leaves bring their unmistakable fragrance to the pan. Ginger and garlic provide the backbone of the dish, while turmeric, curry powder and garam masala create warmth, depth and colour.
Passata forms the tomato base, giving the sauce body and richness. Once simmered and reduced slightly, coconut milk is stirred through to create a silky, luxurious curry sauce. Finally, fresh prawns are added at the last minute to ensure they remain succulent and tender.
The result is a beautifully balanced curry that combines sweetness, spice, freshness and richness in every bite.
## Ingredients
- 2 tbsp vegetable oil
- 4 shallots, finely sliced
- 1 tsp mustard seeds
- 10–15 curry leaves
- 1 tbsp grated ginger
- 2 garlic cloves, crushed
- 1 tsp turmeric
- 1 tbsp curry powder
- 1 tsp garam masala
- 500ml passata
- 400ml coconut milk
- 500g raw prawns
- Handful fresh coriander, chopped
- Salt to taste
- Lime wedges, to serve
## Method
1. Heat the oil in a large pan over a medium heat.
2. Add the mustard seeds and cook until they begin to pop.
3. Add the sliced shallots and cook gently for 5–6 minutes until softened.
4. Stir in the curry leaves, ginger and garlic and cook for a further minute.
5. Add the turmeric, curry powder and garam masala and cook for 30 seconds to release the aromas.
6. Pour in the passata and simmer for 10 minutes.
7. Add the coconut milk and continue to simmer for 5 minutes.
8. Season with salt to taste.
9. Add the prawns and cook for 2–3 minutes until just cooked through.
10. Finish with fresh coriander and a squeeze of lime juice.
## Chef's Tips
- For extra depth, add a teaspoon of MSG when seasoning.
- A small knob of butter stirred in at the end creates a richer finish.
- Fry a few extra curry leaves until crisp and use them as a garnish.
- This curry works beautifully with monkfish, cod, haddock or mixed seafood as an alternative to prawns.
## What to Serve With It
For the full Dishy Dads food festival experience, serve alongside:
- Sticky coconut jasmine rice
- Smashed cucumber salad with sesame and chilli
- Mint and cucumber raita
- Crispy onion bhajis
- Homemade yoghurt flatbreads
Simple ingredients, solid technique and bold flavours. That's what great cooking is all about.
Festival Flatbreads
These quick yoghurt flatbreads are perfect for scooping up curry and can be made in minutes.
Ingredients
150g self-raising flour
120g Greek yoghurt
Small splash of water
Pinch of salt
Handful chopped coriander leaves
Method
Mix the flour, salt and coriander together.
Add the yoghurt and mix into a dough.
Add a small splash of water if required to bring everything together.
Knead briefly until smooth.
Divide into portions and roll into thin discs.
Cook in a hot dry frying pan for 1–2 minutes per side until puffed and lightly charred.
Classic Cucumber & Mint Raita
A cooling accompaniment that balances the warmth of the curry.
Ingredients
300g Greek yoghurt
½ cucumber, grated or finely diced
Handful fresh mint, chopped
Juice of ½ lemon
Pinch ground cumin
Salt and black pepper
Method
Combine all ingredients in a bowl.
Mix thoroughly and season to taste.
Chill until ready to serve.
Crispy Onion Bhajis
These simple bhajis are light, crisp and packed with flavour.
Ingredients
200g self-raising flour
1 tsp curry powder
Sparkling water
2 large onions, finely sliced
Handful chopped coriander
3 spring onions, finely sliced
Salt
Oil for frying
Method
Mix the flour, curry powder and a pinch of salt together.
Gradually whisk in sparkling water to create a thick batter.
Fold through the onions, coriander and spring onions.
Heat oil to 170–180°C.
Spoon small amounts of mixture into the hot oil.
Fry until golden brown and crisp.
Drain on kitchen paper and season lightly with salt.
Tomato, Cucumber & Red Onion Salad
A fresh and colourful salad that cuts through the richness of the curry.
Ingredients
2 tomatoes, diced
½ cucumber, diced
½ red onion, finely sliced
Fresh coriander
Juice of 1 lime
Salt and pepper
Method
Combine all ingredients in a bowl.
Toss gently and season to taste.
Serve immediately.
Smashed Cucumber Salad with Sesame & Chilli
One of the easiest and most refreshing side dishes you’ll ever make.
Ingredients
1 cucumber
1 tbsp toasted sesame seeds
1 tbsp rice vinegar
1 tsp soy sauce
1 tsp sesame oil
Chilli flakes or crispy chilli oil
Fresh coriander
Method
Lightly smash the cucumber with the side of a knife.
Tear into bite-sized pieces.
Mix with the rice vinegar, soy sauce and sesame oil.
Finish with toasted sesame seeds, chilli and fresh coriander.
Serve chilled.
Bringing It All Together
Serve the fragrant prawn curry alongside sticky coconut jasmine rice, warm flatbreads, cooling raita, crispy onion bhajis and fresh salads for a feast that’s packed with texture, flavour and colour.
It’s the kind of food we love cooking at food festivals and cookery demonstrations: simple ingredients, straightforward techniques and dishes that encourage people to gather around the table and share great food together.
