Prawn Curry

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INGREDIENTS

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 10 minutes. Remove from heat, garnish with dhania (coriander) and serve with rice or roti.

INFO / TIPS

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

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