Summary
| Yield | |
|---|---|
| Source | Lorraine Maharaj on Facebook |
| Prep time | |
| Cooking time | |
| Total time |
Description
Prawn Curry
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.