Prawn Curry
Yield
4 Servings
Preparation time
0 minutes
Cooking time
0 minutes
Total time
0 minutes
Ingredients
700 g Prawns (washed properly and excess water squeezed out)
3 t Cumin powder (jeera)
1⁄4 t Turmeric powder
1 t Chilli powder
2 T Lemon juice (Add lemon rind too if you have it)
2 clv Garlic (crushed)
1 t Salt
1 cn Italian tomatoes (Mashed or chopped)
1 Onion (Sliced finely)
3 Green chilli (Sliced in half lengthwise )
1 Curry leaves (sprig, not leaf)
1 t Chilli powder
1 clv Garlic (crushed)
1 t Salt (or to taste)
1⁄2 c Oil (Sunflower is good)
Instructions
- Marinate prawns in cumin, turmeric, chili powder, lemon juice, garlic, salt and refrigerate for 30 min.
- Heat 1/4 cup of oil and flash fry prawns in batches and set aside. Be careful not to burn the oil as you are going to use it to make the sauce.
- Once all the prawns are fried, add another tablespoon or 2 of oil to the oil used for frying, if the previous oil has been used up.
- Fry onion until slightly brown, add garlic and sauté for a minute, add curry leaf and chillies. Then add chilli powder and cook for a minute. Add tomatoes, season with salt and add sugar if needed.
- Cover and simmer until sauce thickens and tomatoes are fully cooked.
- Add prawns to the sauce, bring to the boil and turn off heat. Garnish with coriander.
Source
Lorraine Maharaj on Facebook