Thumb big nr0166 lgi uml  dry prawn curry

Dry prawn curry

Looking for an easy to follow recipe, packed full of exotic flavours and a great sharing dish? This recipe is perfect and leaves you feeling warm from the inside out.

SERVES: 4-6 PREP TIME: 15 mins COOK TIME: 15-20 mins

Ingredients

  • 4 tablespoons olive oil
  • 1 large onion, finely diced
  • 4 cloves garlic, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fenugreek seeds
  • 3 vine ripened tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon Garam masala
  • 1 teaspoon chilli powder
  • 1 teaspoon tamarind paste mixed in a teaspoon of hot water
  • 10-12 fresh curry leaves
  • 1 kg prawns, peeled, deveined and pat-dried
  • 1 medium bunch fresh coriander, loosely chopped

Method

  1. Warm the olive oil in a frying pan over a medium heat and add the chopped onions, garlic and mustard, cumin, coriander and fenugreek seeds; fry until the spices begin to pop, then add the tomatoes and all the dried spices and simmer for 5 minutes.
  2. Add the tamarind paste/water mixture and curry leaves and simmer together for a further 5 minutes.
  3. Add the prepared prawns to the pan and cook until the prawns go pinkie/red and begin to curl up, approximately 5 minutes.
  4. Add the fresh coriander and stir through just before serving.

Inspiration

  • This curry can be stored in the fridge for up to 2 days – the flavours will intensify.
  • You can remove the curry leaves before serving or leave them in and advise everyone not to eat them!
  • For an extra zing garnish with finely sliced fresh red or green chillies; a squeeze of lime juice is gorgeous too.
  • Fresh prawns can be expensive… frozen prawns work well in this recipe as well.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  



Filed under

Gluten FreeDairy Free

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    By Nicole Sjardin, Business Management, Remedial Massage Therapist, Co-author of Bridging Foods

    Nicole is all about connection; whether it is working with people through sales, customer service or food, bodywork. She loves the joy of connecting hearing your stories, and sharing experiences. Nicole has co-authored the brilliantly supportive Bridging Foods cookbook.

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    Photography: Lee Green