Here’s a beautiful summery dish of succulent king prawns in a creamy and deliciously spiced coconut milk sauce that will make for a lovely sunny treat. Portion – 4


  • King Prawns x 20
  • Oil – 30ml
  • Garlic – 30gms
  • Ginger – 10gms
  • Green chilli – 6gms
  • Curry leaves – 2gms
  • Onion – 100gms
  • Turmeric powder – 6gms
  • Salt – 10gms
  • Coconut milk powder – 250gms

Method 1. Peel and de-vein the prawns, wash thoroughly and keep to one side. 2. Slice the onions and garlic, julienne the ginger and slit the green chillies. 3. Blend the coconut milk powder with 800ml of hot water and keep to one side. 4. Heat the oil in a pan then add in the garlic and cook until it turns a light brown. Mix in the ginger, green chillies, onions and curry leaves and sauté for a couple of  minutes. 5. Lower the heat and add the turmeric powder. Keep on a low flame and make sure you do not burn the turmeric. Add the coconut milk and salt and bring to the boil. Allow to simmer for 10-12 minutes. 6. Once you have checked the seasoning, mix in the prawns and cook it in the sauce for approximately four to five minutes. Serve hot.