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
- 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
- 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.
- Add the tamarind paste/water mixture and curry leaves and simmer together for a further 5 minutes.
- Add the prepared prawns to the pan and cook until the prawns go pinkie/red and begin to curl up, approximately 5 minutes.
- Add the fresh coriander and stir through just before serving.
- 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.