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Fehmz’s prawn coconut curry from Damn Good Food: A Rich, Fragrant Seafood Favourite

From Fehmz’s Damn Good Food cookbook comes this rich, fragrant prawn coconut curry, a vibrant, flavour-packed dish that brings together warming spices, creamy coconut, and tender prawns in one comforting pot. Designed to serve four, it’s the kind of recipe that feels both indulgent and surprisingly simple, perfect for a weeknight dinner or a laid-back weekend meal. The balance of spice, tang, and sweetness gives it that signature Fehmz-style depth, while the coconut milk ties everything together into a silky, aromatic curry.

The prawn coconut curry rexipe extract from Damn Good Food by Fehmz. Image: Supplied

PRAWN COCONUT CURRY SERVES 4-6

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I love seafood, but especially prawns. Problem is, my kids love them just as much. This is a way to stretch prawn meat for a cost-effective and crazy delicious meal! I love the combo of coconut and prawns, as it gives a Thai feel to it. It goes very well with garlic bread or a sticky jasmine rice. The best part? You can whip it up in 20 minutes max.

INGREDIENTS

Step 1

3 tbsp peri-peri oil

⅓ cup ghee

½ tsp cumin seeds

Handful of curry leaves

1 tsp salt

1 large garlic clove,crushed

1 level tsp turmeric

1 tsp Universal RedMagic Masala Paste(page 35)

1 tsp cumin seeds,crushed

⅓ cup desiccatedcoconut

½ tsp coriander powder

Pinch of garam masala1 heaped tsp tamarindpaste

1 heaped tsp chillipowder

1 tsp smoked paprika

1 stalk choppedlemongrass (optional)

2 onions, grated orblitzed in the foodprocessor

Damn Good Food by Fehmz. Image: Supplied

Step 2

2 kg prawns, peeled and deveined

2 tomatoes, liquidised

Pinch of sugar

2 tbsp tomato paste1 tin

(340 g) coconut Cream

To garnish

Chopped coriander

Squeeze of lemon

METHOD

Step 1

1. In a large saucepan on medium heat, add the peri-peri oil andghee with the cumin seeds and curry leaves.

2. Heat gently, then add the balance of ingredients except for theonions. Fry the spices and marinade until slightly fragrant.

3. Add the onions to the same pot and sauté for about2-3 minutes.

Fehmida Jordaan. Image: Supplied

Step 2

1. Now turn up the heat. Add the prawns and fry for 1 minute oneach side to sear and release the flavour. Remove the prawnsfrom the saucepan.

2. Now add the tomatoes, sugar and tomato paste. Simmer intoa curry.

3. Return the prawns to the saucepan once the oil skims to the top.

4. Pour in the coconut cream to complete the cooking.

5. Garnish with chopped coriander and a squeeze of fresh lemon.

6. Serve with jasmine rice or turn this into a delicious pasta byfolding in 1 packet of freshly boiled al dente linguine plus 1 ladleof pasta water

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