Prawn Curry

Medium heat level. Do watch our 1 minute video to get the most out of this luxury dish! I served some leftovers cold, for a starter the next day, to rave reviews.


  • 500 g uncooked extra large black tiger prawns, shell and head on, vein in
  • 400 g uncooked medium prawns, cleaned, tail on
  • Ina Paarman's Masala Spice
  • ¼ cup (60 ml) canola oil
  • knob of butter
  • 1 x 200 ml Ina Paarman’s Butter Chicken Coat & Cook Sauce
  • ¾ cup (180 ml) coconut milk from a 400 g tin (reserve rest for rice)
  • 2 T (30 ml) Ina Paarman’s Coriander Pesto


  • 3 garlic cloves, finely sliced
  • ¼ cup (60 ml) coriander leaves
  • grated rind of one lemon
  • ½ cup (125 ml) pomegranate pips

Basmati Rice with Coconut Milk

  • 1 heaped cup (± 300 ml) basmati rice
  • reserved coconut milk and water to make 2 cups
  • 1½ t (7.5 ml) Ina Paarman's Lemon & Black Pepper Seasoning

Defrost the shell-on prawns in lukewarm tap water. Pull off the heads and slash prawns open along the backs, remove the black vein that runs along the back. Bend 8 of the prawns open and secure with a toothpick (see pic). Remove the shells from the remaining prawns. Season the meaty side of skewered shell on prawns with Masala Spice. Also season the remaining cleaned prawns generously with Masala Spice.

Heat the oil and a knob of butter in a large frying pan. Cook shell-on prawns until nicely browned and then turn. Remove the shell-on prawns, keep on one side – no need to cover or keep warm.

Cook the remaining prawns in two batches very briefly in the pan just until barely done. Remove from pan. Add the Butter Chicken Sauce and coconut milk (stir coconut milk well before measuring, reserve the rest for the rice) to the pan, bring to the boil, add the shelled prawns and Coriander Pesto and just heat through.

Mix the garlic, fresh coriander and lemon rind. Top Prawn Curry with shell-on prawns, pomegranate pips and coriander mixture. Serve immediately with Basmati Rice and the sambals of your choice.

Basmati Rice with Coconut Milk

Basmati rice has a lovely delicate aroma, which blends perfectly with coconut milk.

Soak the rice in plenty of water for 30 minutes and drain.

Place rice in a medium size saucepan, add coconut milk and water mixture. Bring to the boil, cover with a lid. Simmer slowly for 10 minutes. Switch off the heat and leave to stand for 5 minutes. Fork through the Seasoning.

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