Green Prawn Curry recipe


1 kilogram of tiger prawns.
3 cloves garlic.
1 small piece of ginger.
4 spring onions, roughly chopped.
3 tablespoons of oil.
1 tablespoon of ground coriander.
½ teaspoon of fennel seeds.
¾ teaspoon of mustard seeds.
1 cup of coconut cream.
½ cup of water.
1 cup of coriander leaves, chopped.
Cooked rice, to serve with.


Peel the prawns, leaving the tails intact. Slit open along the back and remove the dark vein.

In a food processor, grind the garlic, ginger, spring onions and oil to a paste.

Transfer to a pan and cook for 2 minutes.

Add the coriander, fennel seed, mustard seeds and coconut cream and cook for about 3-4 minutes.

Add ½ cup of water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes.

Add the prawns and cook until they are just tender and have turned pink.

Stir in the chopped coriander leaves.

Serve immediately with rice.

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