King Prawn Curry With Spanish Persimon Kachumber

Recipe c/o Spanish Persimon.

Fancy trying out this King Prawn Curry With Spanish Persimon Kachumber recipe?

Enjoy this warming, aromatic prawn curry with a chopped Indian salad of persimon, cucumber, avocado, chopped coriander and green chilli.

How To Make King Prawn Curry With Spanish Persimon® Kachumber:

Preparation time: 20 minutes
Cooking time: 20 minutes

Serves 2

You Will Need:

  • 30g butter
  • 1 large onion, chopped
  • 1tsp chopped fresh green chilli
  • 2 garlic cloves, crushed
  • 1tsp ground cumin
  • 2tsp ground coriander
  • 1tsp ground turmeric
  • 1tsp black mustard seeds
  • 400ml reduced fat coconut milk
  • 300g cooked, peeled king prawns, thawed if frozen
  • 1tbsp chopped fresh coriander, plus sprigs to garnish
  • Basmati rice, to serve

Persimon Kachumber:

  • 1 Spanish persimon, finely chopped
  • ¼ cucumber, finely chopped
  • 1 small ripe avocado, halved, peeled, pitted and chopped
  • 1 green chilli, deseeded and finely chopped
  • 2tbsp chopped fresh coriander
  • 1tbsp lime juice
  • Salt and freshly ground black pepper

How To Make:

1 First, make the persimon kachumber by mixing all the ingredients together. Cover and set aside for the flavours to mingle.

2 Heat the butter in a large frying pan or wok. Add the onion, chilli and garlic and cook gently for 3-4 minutes until soft and golden.

3 Stir in the ground cumin, coriander, turmeric and mustard seeds and cook for a few seconds, then add the coconut milk and 3tbsp water. Heat until simmering, then cook over a gentle heat for 10 minutes.

4 Tip in the prawns and cook for 2-3 more minutes. Season and serve with basmati rice, garnished with coriander sprigs, with the kachumber on the side.

Cook’s tip: For a quick chicken curry, use 300g cooked chicken chunks instead of the prawns.

Recipe c/o Spanish Persimon.



Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook


  1. Debbie Roberts - Debs Random Writings
    28th October 2017 / 6:07 pm

    Hi Claire, I had no idea that persimmon were so versatile! I don't particularly like it as a fruit, but I may have to rethink about using it in cooking. The chap opposite has a tree full of them, probably not Spanish though! I do fancy this recipe.xx

    • Clairejustine oxox
      29th October 2017 / 4:12 pm

      Thanks for the comment Debbie, whoo let me know if you get to try this 🙂

  2. Anonymous
    2nd November 2017 / 5:50 pm

    I love anything with prawns in. Yum.

  3. Miz Helen
    7th November 2017 / 3:27 pm

    What a great combination with the Persimon. My Grandmother used a lot of Persimon as they grew them on the farm. I pinned this recipe so I can be sure and try it! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a good week and come back to see us real soon!Miz Helen

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.