Bipins prawn coconut curry
Member recipe

Bipins prawn coconut curry

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Serves 4

King prawns with a dash of coconut milk, a delicious fragrant curry infused with authentic flavours inspired from Gujarati cuisine. Truly inspirational.

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  • 1 Bipins Surti masala (fresh Indian herbs and whole authentic ground spice blend from
  • 750 of raw king prawns, defrosted if from frozen
  • 100ml of coconut milk
  • 2 tsp of sunflower oil
  • 20g of chopped coriander
  • 1 large green bell pepper, sliced lengthways, medium thickness
  • 1 large red bell pepper, sliced lengthways, medium thickness


    1. Gently stir fry 2 tsp of the fresh surti masala in the sunflower oil for 2 minutes. This will release the beautiful aromas
    2. Add the sliced peppers and cook for 5 minutes on gentle heat in a covered pan to retain the moistures
    3. Add the king prawns and the remaining Surti Masala, cook on gentle heat continuously turning till the prawns have all turned evenly pink.
    4. Add the coconut milk, warm through for 2-3 minutes. Rest for 5 minutes and garnish with coriander.

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