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Zafrani Prawns Curry | Coconut Saffron Prawns Curry

Zafrani Prawns Curry (Coconut Saffron Prawns Curry) is an exquisitely delicious curry made with plump juicy prawns cooked in mellow sweet coconut milk and flavoured with a aromatic spice saffron (zafran). Zafran (saffron) adds a warm rich flavour and aroma to this prawns curry.
Prep Time5 mins
Cook Time20 mins
Course: dinner, lunch, Main Course, Side Dish
Cuisine: Bengali, Indian
Keyword: coconut milk saffron prawns curry, Coconut saffron curry, easy prawns curry recipe, Indian prawns recipe, saffron, Shrimp recipe, zaafran
Servings: 4
Author: Arpita@Gastronomic Bong

Ingredients

  • 15-16 medium sized Prawns (approx. 350-400 grams) Washed, peeled and deveined
  • 1 medium Onion Finely chopped
  • 2 Garlic cloves chopped
  • 1 medium Tomato finely chopped
  • 2 tsp Ginger-garlic paste
  • 1 inch Cinnamon
  • 2-3 Green Cardamoms
  • 3-4 Cloves
  • 2 Bay Leaves
  • 1 tsp Chilli powder
  • 1/2 tsp Turmeric Powder Plus extra 1/2 tsp for marinating the prawns
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1 can Thick Coconut Milk
  • 1/4 tsp Saffron
  • Salt (as per taste)
  • 2-3 tbsp Veg Oil/ Sunflower oil
  • handful Fresh Coriander leaves chopped for garnishing

Instructions

  • Firstly marinate the prawns with 1/2 tsp turmeric powder and some salt and keep it asidefor 5 mins.
  • Now soak the saffron in 1/2 cup of hot water and keep it aside for later use.
  • Heat 2 tbsp of oil in a large deep pan/kadhai on medium heat. When hot add the prawns and fry until the prawns just changes colour. This shouldn't take more than a minute. Take it off the pan with a skimmer and keep it aside.
  • Add the rest of the oil in the same pan and add the bay leaves, cinnamon, cardamoms, cloves and saute for 10-20 seconds or until you get the aroma of the spices.
  • Now toss in the garlic along with the chopped onions and saute on medium heat until it is soft and translucent.
  • Add the Ginger garlic paste and continue sauteing until the raw smell disappears.
  • Add the chilli powder, turmeric powder, cumin powder, coriander powder along with some salt and saute for 20-30 seconds.
  • Then add the chopped tomato and mix everything well with the masala.
  • Saute on medium heat until the tomatoes are soft and mushy and you can see some oil seeping through the sides.
  • Pour in the coconut milk along with the saffron water and stir it well with the masala. Cover and cook on low heat for 5-6 minutes.
  • Finally toss in the prawns and mix everything well. Cover and cook for 2-3 minutes. DO not cook prawns for longer period of time it makes them tough and rubbery.
  • Finally add chopped coriander leaves and take it off the heat.
  • Serve it hot with hot steaming rice.
    Zafrani Prawns Curry