There’s nothing better than those recipes you just come up with on the spot. I spent the whole day thinking of what to cook and this literally came about 40 minutes before hubby came home. I knew I wanted to make a prawn curry as I had taken some frozen prawns out of the freezer in the morning, but what transpired was even better than what I had pictured in my head. How do you like to enjoy your prawns? Let me know in the comments section!
South Indian Inspired Prawn Curry
Ingredients:
- 350g prawns, butterflied, de-veined and shells removed, but tail intact.
- 1/2 onion, sliced
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- few curry leaves
- 1 tsp ginger & garlic paste
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 1 small aubergine, de-gorged and cut into medium sized pieces
- 1/4 red pepper, cubed
- 1/3 cup frozen peas
- 2 tomatoes, blended
- 60ml tomato puree
- 125ml cream optional
- salt to taste
- oil
Method:
- Put a little bit of oil into a pot. Add the onion, mustard seeds, curry leaves and cumin seeds.
- After de-gorging the aubergine, rinse the salt off and marinate the aubergine in the spices. Add to the pot and brown.
- Add the peppers, blended tomato (with a little bit of water), tomato puree. Cook for a few minutes until you can see the aubergine starting to soften.
- Add in the peas, cream then the prawns, cook for 6 minutes or until the prawns are cooked.
- Check the seasoning and garnish with chopped coriander.
- Serve with rice.
OMW this curry looks so delicious and it looks like I already have most of the items. Would just need to get aubergine and prawns to try it.
Hi Odette, You don’t have to put the aubergine, it just extended it for me as I only had 350g of prawns. Since aubergine is a meaty vegetable it just added something extra to the dish. My video is still up on instastories if you want to see how I made it. Hope you enjoy it x
I’m a copy editor for a food magazine (so I’m always analysing and editing recipes for clarity) but I have never come across “degorging” aubergines before! What exactly does that entail?
Hi Emma, thanks for the question! You sprinkle salt onto the aubergine to take out the excess moisture and bitterness of the aubergine. It will cook quicker and the texture is nicer. You rinse the extra salt off and pat it dry before adding it to your pot.