Prawn in a Coconut & Star Anise curry sauce

An easy and delicious recipe.

  • 10 Whole Prawns
  • 2 large sliced fried onions
  • 2 large carrots grated
  • 200ml tomato puree
  • 200 tomatoes, chopped
  • 100ml fresh cream
  • 1 tin of coconut milk
  • 30g minced ginger
  • 30g crushed garlic
  • 1 tsp cumin powder
  • 10 star anise
  • 2 tsp green cardamom pods
  • 4 tsp wet masala
  • 30ml lemon juice
  • 2 tbl of sugar
  • mango chutney or apricot jam
  • 30g salt
  • 50ml vegetable oil



Split the prawns down the back to remove the intestine dust leaving the shells on. Dust the flesh in flour and masala and fry on both sides until cooked pink in hot oil. Caution don’t over cook the prawns as they will carry on cooking in the curry sauce later.

Step 2

Caramelize the onions and carrots, then add the ginger and garlic paste, chopped chilies, wet masala powder, crushed cardamom pods, and fry for a further few minutes to release the flavours of the spices then add the tomatoes, tomato puree and chutney then cook for a further 30 min on low heat. Use a stick blender to puree the curry sauce and then add then add the cream and coconut milk, Star Anise and lemon juice then simmer for another 10 min before adding the prawns that have been prepared earlier. Cook over low heat until reduced and becomes a thick sauce with salt to taste and serve with Palau rice, Naan breads and sambals

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