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Prawn Curry

  • 150ml Grapeseed Oil
  • Onions 278.0 g
  • Green chillies (chopped) 2.0 pc
  • 10 Curry Leaves
  • Cumin seeds 10.0 g
  • mustard seeds 5.0 g
  • Garlic, crushed 25.0 g
  • Ginger, Grated 13.0 g
  • 10g Chilli Powder
  • Coriander (ground) 10.0 g
  • 16 Large Prawns (Head deveined, and shells attached)
  • Lime juice 50.0 ml
  • Fresh lemon juice 25.0 ml
  • Sugar, Brown 25.0 ml
  • Tomatoes 79.0 g
  • Coriander, fresh, chopped for garnish 6.0 g
  1. Prawn Curry

    • In a large pan add the oil and onions. Simmer on a low heat for 10 minutes until the onions are translucent.

    • Add the chilli and curry leaves, and simmer for 5 minutes.

    • Stir in the cumin and black mustard seeds and allow to temper for 5 minutes. Now add the garlic, ginger, turmeric, chilli powder, coriander and cumin. Gently stir occasionally for 15 minutes on a low heat until all the spices are cooked out.

    • Add the prawns and mix well with all the flavours in the pan, be sure to coat all the prawns.

    • Combine the lime and lemon juice with the sugar and grated tomatoes. Add to the pot and bring to a medium heat. Deglaze the bottom of the pot and lift up all the flavour from the bottom of the pot. Allow to cook for 10 minutes maximum.

    • Remove from the heat, adjust seasoning and add the fresh coriander. Allow the curry to rest for 2 hours before eating – this helps the flavours to marry.

  2. Serving Suggestion

    • Best served with plain, steamed basmati rice or freshly baked naan bread.