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Prerna Baruah

Paradise Prawns with Andapa Vanilla & Golden Coconut Curry

Here's a recipe of the most delicious dish I had in the coastal town of Antalaha in Madagascar. You will be transported to paradise as you take a bite of the perfectly pan-seared prawns bathing in a rich coconut & vanilla curry along with piping hot steamed rice. The occasional bite of the sweet & juicy cherry tomatoes is delightful.

  • 160g King Prawns
  • 2 tbsps Ghee
  • 2 cups Coconut Milk
  • 1 Red Onion (Medium)
  • 150g Cherry Tomatoes
  • 1 Andapa Vanilla Bean - Add To Cart
  • 2 tsp Muziris Black Pepper - Add To Cart
  • 2 tsp Lakadong 'Heirloom' Turmeric - Add To Cart
  • 3–4 cloves of Garlic
  • 1.5 inch Ginger
  • Salt to taste
  • Coriander for garnish

  1. Season the king prawns with Lakadong Turmeric & salt.
  2. Heat a pan over high heat and add a tablespoon of oil to sear the prawns until perfectly caramelised on both sides. Remove the prawns & set aside.
  3. In the same pan, add 2 tablespoons of oil, then fry the chopped onions until glossy and slightly golden brown. Add the crushed ginger and garlic to the onions, add a pinch of salt and the turmeric and stir well.
  4. Now add the coconut milk and then the coarsely crushed black pepper. Stir well until all combined.
  5. The vanilla bean can be added at this point. Slit the bean, scrape out the seeds and add it to the curry, let it simmer gently for a few minutes.
  6. Add the tomatoes first and then the prawns. Season with salt and continue to simmer for another 10 minutes or so until nice and creamy. Garnish with coriander and serve hot with steamed rice.
Paradise Prawns with Andapa Vanilla & Golden Coconut Curry

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