Juicy king prawns or tender pieces of fish in a silky coconut curry with green chilli, Garam Masala and Shemin’s Seafood Curry Paste.
Inspired by Chingri Malai Curry, this easy Bengali-style dish is rich, aromatic and special without being complicated.
Shemin’s Seafood Curry Paste contains no seafood and is vegan, so this curry also works beautifully with chicken or lentils. See the tips for the simple alternatives.
Approximately 500 calories per serving when made with prawns and full-fat coconut milk, excluding sides.
15 minutes
35 minutes
4
Medium800g raw peeled king prawns, defrosted if frozen, or 800g firm white fish fillets, cut into large 4–5cm pieces
½ tsp ground turmeric
2 tbsp vegetable or rapeseed oil
1 large onion, very finely chopped
1 x 100g tub Shemin’s Seafood Curry Paste
A splash of water
1 x 400ml tin full-fat coconut milk, stirred until smooth
100ml water
1 tsp light brown or caster sugar
1–2 green chillies, slit lengthways, optional
1 tsp Shemin’s Garam Masala
Small handful of fresh coriander, roughly chopped
Salt, only if needed
Steamed basmati rice or pilau rice
Fresh coriander
1. Prepare the prawns or fish
Pat the prawns or fish dry with kitchen paper and place in a bowl.
Sprinkle over the turmeric and turn gently until evenly coated. If using fish, keep the pieces fairly large so they hold their shape while cooking.
2. Lightly sear the prawns or fish
Heat 1 tablespoon of the oil in a large, wide pan over a medium-high heat.
Cook the prawns in batches for approximately 45 seconds on each side. If using fish, cook for approximately 1 minute on each side. The outside should take on a little colour, but the seafood should not be completely cooked at this stage.
Transfer carefully to a plate and set aside.
3. Cook the onion
Reduce the heat to medium and add the remaining oil to the pan.
Add the onion and cook for 8–10 minutes, stirring regularly, until soft and lightly golden. Add a small splash of water if the onion begins to catch.
4. Add the curry paste
Add Shemin’s Seafood Curry Paste with a splash of water.
Cook for 2–3 minutes, stirring regularly, until the paste is fragrant and thoroughly combined with the onion.
5. Make the coconut sauce
Pour in the coconut milk and 100ml of water, then add the sugar and green chillies, if using.
Stir everything together and bring slowly to a gentle simmer. Cook uncovered for approximately 8 minutes, stirring occasionally, until the sauce has thickened slightly.
Keep the heat gentle and do not allow the coconut milk to boil vigorously.
6. Finish cooking the prawns or fish
Return the prawns or fish to the pan along with any juices from the plate.
If using prawns, simmer gently for approximately 3 minutes, until they are pink, opaque and just cooked through.
If using fish, simmer gently for 4–6 minutes, depending on the thickness of the pieces, until opaque and easily flaked with a fork. Turn the fish carefully or spoon the sauce over it rather than stirring to prevent it from breaking apart.
7. Finish and serve
Stir in Shemin’s Garam Masala and most of the coriander.
Taste before adding any salt, as the curry paste is already seasoned. Finish with the remaining coriander and serve with steamed basmati or pilau rice and warm Shemin’s Indian Breads.
Choosing prawns or fish
Use raw rather than ready-cooked prawns, as cooked prawns can become rubbery when reheated in the sauce. Cod, haddock, hake and monkfish work particularly well because they remain firm while cooking. Salmon can also be used for a richer curry.
Make it with chicken
Replace the seafood with 800g boneless, skinless chicken thighs cut into bite-sized pieces. Toss with the turmeric and brown in the oil for 5–6 minutes before setting aside.
Prepare the onion and curry paste as described above. Return the chicken when you add the coconut milk, then cover and simmer gently for 18–20 minutes, stirring occasionally. The chicken should be piping hot with no pink remaining. If using a thermometer, it should reach 75°C. Remove the lid for the final few minutes if the sauce needs thickening.
Make it vegan
Replace the seafood with 2 x 400g tins of green or brown lentils, drained and rinsed, and 300g cauliflower florets.
Skip the searing stage and add the cauliflower with the coconut milk. Simmer gently for 12–15 minutes, until nearly tender, then add the lentils and cook for a further 5 minutes.
Keep the coconut sauce smooth
Full-fat coconut milk gives the curry its richest flavour and smoothest texture. Stir it before adding and keep the sauce at a gentle simmer rather than allowing it to boil vigorously. A little coconut oil appearing on the surface is completely normal and can be stirred back through.
Do not overcook the seafood
Prawns and fish continue cooking in the hot sauce after the pan leaves the heat. Remove the curry from the hob as soon as the prawns are opaque or the fish flakes easily.
Prepare ahead
The coconut sauce can be prepared up to two days ahead and kept covered in the fridge. Reheat it gently before adding and cooking the seafood. The sauce can also be frozen without the seafood for up to three months.
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