Ginger prawn curry with coconut (Daab Chingri)

An elegant yet simple dish where seafood meets the fresh zing of ginger in the silky embrace of coconut milk. 'Daab Chingri' originally means prawns steamed in a coconut, but this version is the easier pan-cooked variation that preserves the harmony of flavours. The balance between the sweetness of coconut milk and the heat of chilli is tied together by the citrusy notes of ginger.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Deep frying pan or Wok
  • Knife
  • Grater

Allergen Information

⚠️ Crustaceans

Instructions

1

Rinse the prawns, pat dry. Finely chop the onion and chilli, grate the ginger.

Tip: The juice of the grated ginger should also go into the dish, that's where the flavour is!
2

Heat the oil in the pan. Sauté the onion until translucent.

Tip: Don't brown it, keep it light so the sauce colour stays a nice yellow.
3

Add the chilli and ginger, fry for half a minute, then sprinkle with the garam masala.

Tip: Frying the spice activates the essential oils.
4

Toss in the prawns. Fry for 2-3 minutes until they just turn pink.

Tip: Do not overcook! Prawns are ready in moments.
5

Pour in the coconut milk, add salt. Simmer together for 3-4 minutes until the sauce thickens slightly.

Tip: The fat content of the coconut milk provides the creaminess.
6

Sprinkle with fresh coriander and serve with rice.

Tip: The coriander should go on at the end to stay fresh.

Recipe FAQ

What prawns should I buy?
Raw, grey prawns are best. Pre-cooked (pink) prawns easily become rubbery if cooked further in the sauce.

Ingredients

  • 500 g Prawns (peeled, raw)
  • 200 ml Coconut milk (thick)
  • 3 cm Fresh ginger
  • 2 tbsp Coconut oil (or vegetable oil)
  • 1 head Onion
  • 2 pcs Green chillies
  • 1 tsp Garam masala (or curry powder)
  • 1 bunch Fresh coriander
  • 1 tsp Salt