Recipe: Prawn Curry

I’ve been a bit slow with providing any seafood recipes, but here’s a good one to get you going. Prawns in a delicious tomato sauce – a sauce that looks very similar to the ‘rich tomato’ sauce I make for lamb and chicken. This sauce however tastes quite different and compliments the prawns perfectly. It’s time to get yourself some fenugreek seeds as they give great flavour to this dish.

Ingredients:

For the Vaghar

  • 2 tbsp of oil (sunflower or canola)
  • 1/4 tsp of fenugreek seeds

and the rest

  • About 200g of raw/green prawns with tails still attached or 400g if the whole shell is attached (no heads)
    • I like to use the ones with the tails attached – not messy when eating!
  • 1 small onion minced in a chopper
  • 300g of whole plum tinned tomatoes
  • 1 heaped tsp of fresh masala
  • 2 heaped tsp of ground coriander and cumin
  • 1 tsp of garam masala
  • 1 tsp of salt
  • 1/4 tsp of turmeric
  • water

Method

  1. Mince the onion in a chopper or very very finely chop with a good knife (fig. 2)
  2. Separately puree the tomatoes
  3. Heat the oil in a saucepan and add the fenugreek seeds – once the fenugreek seeds sizzle for about 20 seconds take the pan off the heat
  4. Add the minced onions and return to a low heat – cook for about 10 minutes, saucepan lid on and stirring regularly
  5. Once the onions are a golden colour add the pureed tomatoes (fig 4)
  6. Next add all the spices and stir in
  7. Also add about a cup of water
  8. Simmer the sauce on a very low heat for about 15-20 minutes adding more water if needed – the sauce should be of medium thickness (see fig 5 )
  9. Taste the sauce – the different flavours will come through with a bit of a kick
  10. If you need to add more spices do it at this stage
  11. Once you are happy with the flavour add the prawns – cooking them gently for about 4-5 minutes (you will see them change to a pink colour as they cook – try not to over cook)
  12. Remove from the heat and leave to rest for about 5 minutes before serving with roti or rice

fig 1. spices

fig 2. chopper

fig 3. minced onions

fig 4. golden onions

fig 5. sauce

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One Response to “Recipe: Prawn Curry”

  1. Shelby Seiwell Says:

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