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Prawn Curry

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Humaira Meer
STUDENT CHEF
HUMAIRA MEER

I love the kitchen, I love baking and cooking. ...

HUMAIRA MEER'S RECIPES

INGREDIENTS

Prawn Curry
400g cleaned and deveined prawns
1 onion sliced
4 tablespoon olive oil
1 whole green chilli
1 teaspoon mustard seeds
4 or 5 curry leaves
3 tomatoes chopped/grated/processed
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon red chilli powder
1 teaspoon Dhana jeeroo
1 teaspoon garlic
Half teaspoon garam masala
Quarter teaspoon arad (Turmeric)
Half cup aamli juice
dhania (coriander) for garnish

METHOD


Braise onion, green chilli, mustard seeds and curry leaves in olive oil until onion changes golden brown.
Add chopped tomatoes, salt, chilli powder, Dhana jeeroo, garam masala, arad (Turmeric), tomato paste and garlic. Braise until there is no more water and tomatoes begin to stick.
Add prawns and a little water and cook for 10mins. Remove from heat, garnish with dhania (coriander) and serve with rice or roti.

INFO

You may add quarter cup coconut milk to curry together with amli juice. Do not overcook prawns, they will become rubbery.
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