curry met garnalen

Curry with prawns

In collaboration with Brugse Zot I made two delicious combinations, one of which is this curry with prawns.

Brugse Zot combination curry with prawns

Brugse Zot Blond is a golden blonde beer with a fruity and herby aroma. This beer is very suited to serve with a seafood/shellfish dish so I immediately thought of a curry with prawns.

It's more common to serve beer with a curry, so it's a classic combination. The fruityness of the beer is a great counterpart to the herby curry.

This curry is a bit spicy but you can put in less or more red pepper to make it less or more spicy.

Curry with prawns

Curry with prawns
cooking time20 min
total cooking time20 min
servings: 2


  • 150 grams rice
  • a bit of sunflour oil
  • 1 onion, diced
  • red chilipepper, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon fijngehakte gember
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 2 tablespoon tomato puree
  • 125 ml fish bouillon
  • 250 ml coconut milk
  • 20 raw prawns
  • fresh coriander


  • Boil the rice as per the instructions on the packet.
  • Heat up some sunflour oil and sweat the onion and red pepper. Then add the garlic and ginger, stir.
  • Add the spices and the tomato puree and stir. Add the fish stock and stir again.
  • Add the cleaned prawns and let this simmer for 5 minutes.
  • Lastly add the coconut milk and let simmer for 5 to 10 minutes until the prawns are cooked and the sauce is nice ant thick.
  • Serve the curry with rice and fresh coriander.

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