Prawns and Cauliflower in Coconut Milk is a comforting dish that I love making for my family. The recipe pairs the natural sweetness of prawns with mild cauliflower, all swimming in a creamy coconut sauce. I learned this recipe from my mom, and it’s become my go-to meal when I want something quick but impressive.
About the Recipe
This recipe is perfect for busy weeknights when you want a filling meal without spending hours in the kitchen. The coconut milk creates a rich, creamy sauce that coats each piece of cauliflower and prawn perfectly. It’s not too spicy but packed with flavor from the ginger-garlic paste and warm spices.
Why You’ll Love This Recipe
You’ll love how quickly this dish comes together – it’s ready in just 30 minutes. The combination of textures is amazing – tender prawns, perfectly cooked cauliflower, and that silky coconut sauce. It’s also pretty flexible – you can adjust the spice levels to your taste, and it works great with both rice and rotis.
Prawns and Cauliflower in Coconut Milk
Cooking Tips
– Don’t overcook the prawns – they only need a few minutes
– Cut cauliflower into even-sized pieces for uniform cooking
– Let the onions get properly translucent for better flavor
– Stir gently after adding coconut milk to keep the sauce smooth
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 30 minutes. Best served hot with rice or rotis. Leftovers can be stored in the fridge for up to 2 days – reheat gently to prevent the prawns from becoming tough.
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Nutrient Benefits
This dish offers protein from prawns, fiber from cauliflower, and healthy fats from coconut milk. It’s rich in vitamins C and B12, and minerals like calcium and iron. The spices add antioxidants and help boost immunity.
Prawns and Cauliflower in Coconut Milk
Ingredients
- 250 gms Cauliflower (flowerets)
- 20 medium size Prawns (cut the hacksaw type head side)
- 3 medium size Onions (cut in square)
- 2 medium size Tomatoes (cut in square)
- 2 medium size Green Chillies (slot and deseeded)
- 2 tsp Ginger-Garlic paste
- 2 tsp Red Chilly powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 4 cups Coconut Milk
- 4 tsp oil
- Salt to taste
- Green Coriander for garnish
Instructions
- Heat oil in a flat pan.
- Add chopped onion and saute till translucent. Add tomatoes and saute.
- Add red chilly powder, turmeric powder, ginger- garlic paste and cook till oil separates.
- Add cauliflower, saute till bit cook. Add prawns and salt Stir neatly.
- Add 1/2 cup of water, keep lid and cook till prawns half cooked. Add coconut milk and garam masala powder and green chillies. Cook till thick gravy.
- Garnish with green coriander.
- Serve with Boiled Rice or Rotis.
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Frequently Asked Questions
Can I use frozen prawns?
Yes. Just thaw them completely and pat dry before cooking. Fresh prawns give the best flavor, but frozen ones work well too. Make sure they’re properly defrosted to make sure even cooking.
How do I know when the prawns are cooked?
Prawns turn from grey to pink when cooked, usually taking 3-4 minutes. They should be slightly curled but not tight. Overcooked prawns become tough and rubbery.
Can I make this dish less spicy?
Just reduce the amount of red chili powder and green chilies. You can also remove the seeds from the green chilies or skip them entirely for a milder version.
