Shrimp in Coconut Cream Sauce (Coconut Jinga)

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper




  • 6 tsp. Patak's Mild Curry Paste
  • 2 tsp. vegetable oil
  • 1 medium onion, chopped
  • 1/2 tsp. crushed fresh ginger
  • 1/4 cup creamed coconut
  • 5fl. oz. hot water
  • 1 lb. prawns, cooked and shelled
  • 2 tomatoes, coarsely chopped
  • 1 tsp. tomato purée
  • 2 tsp. lemon juice
  • salt to taste
  • 1 tbsp. desiccated coconut


  1. Heat the oil in a pan and sauté the onions and ginger until soft. Add Patak's Mild Curry Paste and gently sauté for 2 minutes.
  2. Soften the creamed coconut in a cup with the hot water, then stir into the onions with the prawns.
  3. Add the tomatoes, tomato purée, lemon juice and salt to taste. Simmer for 5 minutes, then serve hot on a bed of rice, garnished with desiccated coconut.