Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
24 prawns deveined, shells removed 2 Tablespoon fresh garlic paste 1 teaspoon fresh red chilli relish 2 medium red onions Pinch Methi (Fenugreek) powder Seasoning Salt and pepper to taste6-8 ripe tomotoes or 1 can tomotoes skinless liquidized in blender Few green chillies ½ teaspoon tumeric powder½ teaspoon dhania (coriander) jerro mix powder Pinch garam masala3 Tablespoon medium kashmiri red chillie powder 1 Tablespoon Suhanas chilli powder 2 Tablespoon sweet chillies sauce 1 Tablespoon fresh coconut or desiccated 1 sachet tomotoe purée 1 can Coconut cream175g butter ghee (Clarified butter)1 tablespoon sugar1 Tablespoon red Thai chilli paste 3 Tablespoon fresh cream 1 Tables chopped fresh dhania (coriander) Fresh curry leaves or dhania (coriander) garnishing Lemon juice or 1 small lemon Chunks of fried eggplants in olive oil optional
Marinate Prepare prawn wash, devein, remove shells. Add all masalas and spices, seasoning salt pepper, lemon juice, tomotoe purée, garlic add to mixture,except Thai paste and sweet chillies, Lightly toss, cling and place in fridge to use when required.
Place tomotoes and fresh chillies, fresh dhania (coriander) in blender, add little water liquidize set aside.
In a saucepan, add oil and fry the red chopped onions, Methi (Fenugreek) powder until light brown. Ps. if using chunky eggplants now is the time to fry and set aside. (optional) Add in prawns in masala, marinated and cook for few minutes until the colour change, remove from heat don't overcook as this becomes tough and rubbery,set aside.
In the same pan add butter ghee (Clarified butter) and the blended tomotoes, dhania (coriander) and chilli relish, add sugar and let this cook until oil separate.Add in the slightly cooked marinated prawn back into the rich tomotoe base to cook a few minutes, addIn Thai red curry paste and sweet chillies cook on medium heat
Once the tomotoe base is cooked and ready, with a rich red Thai curry paste lower heat add on the coconut cream, remove lid. Let it simmer for a few minutes for a lovely colour
Pair this off with fragrance basmati rice, garnish with a sprig of curry leaf or dfresh dhania (coriander)Grated fresh coconuts and drizzle fresh cream optional.
Bon appetite ❤️Shu-Hani❤️
INFO & TIPS
Feel like you on a tropical island... Try the Prawn in Thai paste, loads of coconut creams, drizzle of fresh cream at a beat... 🌴🌶️🍍🍌🥑🦜
Prawns cooked deliciously in Thai Red tomotoes base, coconut cream curry,up your game, drizzle those fresh cream, feel tropical feast.... 🌴🌶️❤️🌹🤗🍌🧄, 🦜🍆🍉🍍
Chunky eggplants fried in olive oil optional.
WOULD YOU LIKE TO