By 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). Make your weeknight meals or parties luxurious by preparing this easy peasy and super quick Zafrani Prawns Curry.
Last weekend I went to my local fishmonger to buy fresh salmon. There I located a whole lot of gorgeous prawns and couldn’t stop myself and bought back home a kilogram of these fresh juicy plump prawns.
First I thought I will make a Bengali speciality “Prawns malai curry”. A delicious curry cooked with fresh coconut and warm spices. But then I realised I was out of fresh coconut and so I settled with this Zafrani Prawns Curry. And my-oh-my glad I did! This curry is mild and creamy and so full of flavour.
I bought a good amount of Kashmiri Zafran (saffron) from my recent trip to India. Look how gorgeous this looks. saffron not only adds a warm rich flavour and aroma to this prawns curry but also imparts a beautiful orangey tinge to it. I added a good heap full of 1/4 tsp of saffron in this curry. It adds an extra oomph to this prawns curry.
As the coconut saffron prawns curry is bubbling away, the aroma of this curry wafts through the hall makes it even more irresistible.
Oh! I forgot to tell you the best part. And it is that this curry is made well with in 20 minutes.
That’s amazing right. Weeknight meals couldn’t have been any better.
What goes in this curry?
- Prawns (I used medium sized prawns, shelled and deveined)
- Thick Coconut milk
- Saffron/Zafran (You will find saffron in any supermarket or check out any Indian grocery store nearby)
- Onion
- Garlic
- Tomato
- Ginger garlic paste
- Bay leaves
- Cinnamon
- Green Cardamoms
- Cloves
- Turmeric powder
- Chilli powder
- Cumin powder
- Coriander powder
- Salt
- Oil (veg/sunflower)
Can I substitute saffron with anything else?
No, unfortunately not. You can completely skip saffron from the recipe if you are unable to find it anywhere near you, the curry will still be delicious.
Here are some prawns recipe that you can try.
Prawns and Asparagus in Creamy Coconut Curry
One Pot Coconut Rice with Prawns
Pumpkin and Prawns Curry with Indian Five Spice
Zafrani Prawns Curry | Coconut Saffron Prawns Curry
Zafrani Prawns Curry | Coconut Saffron Prawns Curry
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.
I hope you enjoy this Coconut Saffron Prawns Curry as much as we do!
You know what guys I would love to see your creations. If you do try this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
angiesrecipes
February 18, 2020Very flavourful and yummy…I want to drink that curry gravy 🙂
Arpita@Gastronomic Bong
February 19, 2020Thank you Angie!! that gravy really is very delicious.
Madhurima Chowdhury
February 19, 2020This looks lip smacking yummy Arpita!
Arpita@Gastronomic Bong
February 19, 2020Thank you my lovely! glad you like it❤️
Teena
May 31, 2021Simple, quick and tasty. I tried this with pangasius fish fillet and it was amazing.