Prawn Curry

As promised but a little bit later than expected – the recipe for the prawn curry I made last week. I added coconut milk to this, but if you prefer a tomato-y curry then leave it out.

INGREDIENTS:

• 350g butterflied prawns, cleaned and de-veined
• 1tsp cumin seeds
• 1tsp black mustard seeds
• 6 – 8 curry leaves
• 1/2 onion, chopped
• 1tsp garlic paste
• 1tsp ginger paste
• 1tsp crushed red chillies
• 1/2 tsp turmeric
• 1tsp ground coriander
• 1tsp salt
• 1/2 tin chopped tomato, blended (or 2 fresh tomatoes)
• 1/2 tin coconut milk
• Coriander for garnish
• peas, optional

METHOD:

1. In a wide bottomed pot, heat 15ml of oil and add the cumin seeds, mustard seeds, and curry leaves. Once the mustard seeds start popping add the following: onion, garlic, ginger, chillies, turmeric, ground coriander, salt.
2. Braise for a minute or two then add the tomato and reduce until thick and all the water has evaporated.
3. One you can only see oil in the pot, and the tomato is thick, add the prawns, coconut milk and peas (if adding).
4. Simmer for 6 minutes until the prawns are cooked.
5. Take off the heat and add chopped coriander.
6. Serve with steamed basmati rice and enjoy!