This home-style prawn curry is quick and easy to prepare and tastes even better when eaten the next day!
PRAWN CURRY
Author: Fazila Olla-Logday
Serves: 4
Ingredients
- For the Marinade
- 1kg prawns (cleaned and deveined, but with the shell intact)
- 1 tbles ginger and garlic paste
- Salt to taste
- 2 tsps red chilli powder (adjust to your taste)
- ½ tsp tumeric
- 2 tbles lemon juice
- For the Curry
- 30ml butter
- 30 ml sunflower oil
- 2 onions finely chopped
- A few fresh curry leaves
- 2 green chillies sliced (optional)
- 2 tsps garlic paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1 tsp chilli powder (optional)
- ½ tsp tumeric
- 1 410gr can tomato puree
- Salt to taste
- ½ cup coconut milk
Instructions
- Marinate prawns with ginger & garlic paste, salt, masala's and lemon juice for at least 30 minutes.
- In a large pan heat oil and butter. Add chopped onion, curry leaves and chillies and cook until soft and translucent.
- Do not allow onions to get brown.
- Add tomato puree,garlic paste and spices and cook over medium heat until the gravy begins to thicken. Approx 10-15 mins.
- Add the marinated prawns and mix well. Cook for 10 more minutes over a medium heat adding salt if you need to and a little bit of water if you find that the gravy is too thick.
- Add coconut milk and simmer over a very low heat for about 5 mins.
- Garnish with chopped coriander.
- Serve hot with savoury rice.
Notes
Tip: The flavour of this curry improves on standing, so if you have time, prepare it a few hours before serving.
Â
