Prawn Curry, a simple and easy to make dish packed with juicy prawns and creamy coconut milk .This curry goes great with Garlic naans. (check out my recipe on the Bread / Rice page).
Serves: 4 Prep Time: 10 mins Cook Time: 20 mins
500g Jumbo Raw King Prawns (Use either fresh and frozen for this recipe)
1 large Onion
200g tin of chopped tomatoes
3-4 cloves Garlic - finely chopped
1 inch chunk Ginger - finely chopped
1 400ml tin Coconut Milk
2-3tbsp Rapeseed Oil (any of your choosing)
1tsp Black Mustard Seeds
1tsp Whole Jeera Seeds
1/2 tsp Kashmiri Basaar (1tsp for more heat)
1tsp Madras Powder
1tsp Ground Coriander
1tsp Turmeric Powder
1tsp Garam Masala
Finely slice the onion.
Add the oil to a large cooking pot, allow to heat and add the mustard seeds - leave them until they start to pop. (this releases the flavour)
Add the cumin seeds and then the chopped onions. add salt to the oil. Sauté until translucent and soft.
Add the ginger and garlic, stir through. Continue cooking the onion mixture until the onions begin to brown. (Browning the onions add colour and flavour to the final dish)
Add the tinned tomatoes to the onions and stir, cook on a medium heat for a further 5 mins.
Once the tomato mixture has been heated through, add the spices, (Kashmiri Basaar, Madras Powder, Coriander Powder, Turmeric Powder). Stir and cook on low heat for a further 10 mins, stirring often to avoid sticking or burning. If needed add a little water. (TIP: The purpose of this is to allow the spices to blend and cook, adding a deep rich colour and flavour to the sauce)
Once the mixture has turned a deep rich red/brown colour, add the coconut milk and stir well, simmer for 10 mins on low heat until the sauce is reduced.
Add the prawns and cook until the prawns are fully cooked, usually around 3 mins.
The sauce should rich and thick.
Add the Garam Masala and garnish with chopped fresh coriander.