Name: Saffron and coconut prawns
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1.2 kg small Kent pumpkin, cut into 4cm wedges; 2 tbsp coconut oil, melted, plus extra for drizzling; 1 brown onion, thinly sliced; 5 small green chillies, bruised; ½ tsp saffron threads; 3 tomatoes (220gm each), finely chopped; 2 400gm cans coconut milk; 4 coriander roots, bruised; Juice of 2 limes; 30 large king prawns, peeled, deveined, heads removed and tails intact; Fried curry leaves, to serve; Charred small red chillies, to serve; Flatbreads, to serve; Paste; 4 garlic cloves; 40 gm ginger (5cm piece), chopped; 1 tbsp yellow mustard seeds, toasted; 1 tbsp cumin seeds; 2 tsp chilli, ground; 1 tsp ground turmeric

Saffron and coconut prawns

Make this vibrant, aromatic saffron and coconut prawn curry recipe for dinner tonight.

Coconut prawns recipe with saffron curry

Serves 6

Prep

15M

Cook

40M

Total

55M

The earthiness of the saffron pairs perfectly with the creamy texture of coconut milk in this coconut prawn curry to create a delightfully aromatic dinner recipe.

Ingredients

1.2 kg small Kent pumpkin, cut into 4cm wedges

2 tbsp coconut oil, melted, plus extra for drizzling

1 brown onion, thinly sliced

5 small green chillies, bruised

½ tsp saffron threads

3 tomatoes (220gm each), finely chopped

2 400gm cans coconut milk

4 coriander roots, bruised

Juice of 2 limes

30 large king prawns, peeled, deveined, heads removed and tails intact

Fried curry leaves, to serve

Charred small red chillies, to serve

Flatbreads, to serve

Paste

4 garlic cloves

40 gm ginger (5cm piece), chopped

1 tbsp yellow mustard seeds, toasted

1 tbsp cumin seeds

2 tsp chilli, ground

1 tsp ground turmeric

Method

1.Preheat oven to 180˚C fan-forced and grease and line a large oven tray with baking paper. Place pumpkin on tray, drizzle with oil and season. Bake until golden and cooked (35-40 minutes).

2.Meanwhile, for paste, place ingredients in a food processor and process.

3.Heat oil in a large heavy-based saucepan. Add onion and chillies and cook, stirring occasionally, until onion begins to brown (5-6 minutes). Add paste and cook, stirring continuously, until fragrant (3 minutes). Add saffron, two-thirds tomato, coconut milk and coriander root with 2 cups water; bring to the boil and stir to combine. Reduce heat to low, cover with lid ajar, and simmer until reduced by one-quarter (20-25minutes); add lime juice, season to taste and stir to combine.

4.Remove lid, add prawns and cook, stirring occasionally, until prawns are just cooked (4-5 minutes). Divide pumpkin among serving bowls and spoon over curry with prawns. Scatter with curry leaves, remaining tomato and charred red chillies. Serve with flatbread.

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Styling by Olivia Blackmore