Prawns in Spicy Coconut Sauce


  • 14 oz Canned coconut milk
  • 8 Dried, red chilli peppers
  • 2 tsp Cumin seeds
  • 2 tsp Coriander seeds
  • 1 tsp Turmeric
  • 1 tbsp Grated fresh ginger
  • 6 Garlic cloves, minced
  • 5 tbsp Peanut oil
  • 1 large Onion, thinly sliced
  • Salt
  • 1 lb Prawns, shelled


  1. Grind the chilli peppers, cumin and coriander seeds in a spice grinder and set aside.
  2. Process the coconut milk with the ground spices, turmeric, ginger and garlic in a blender and set aside.
  3. Heat the oil in a heavy, shallow pan. Add the onions and cook until the edges begin to turn almost reddish brown (about 15 minutes), stirring frequently.
  4. Add the coconut-spice mixture and cook until the liquid evaporates and oil separates from the paste.
  5. Cook this paste for 10 more minutes, stirring constantly.
  6. Stir in 2 cups water and let it simmer until reduced to a creamy sauce. Add salt to taste.
  7. Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked.  
  8. Serve with steamed rice.


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