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Indian Spicy Prawn Curry

indian

30 Minutes

4

Easy

Ingerdients

  • 800g prawns. I buy the cleaned frozen packet from fish rite.
  • 3 tomatoes
  • 1 large onion
  • 1 chili
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • 4 tsp Crushed ginger & garlic
  • 4 tbsp masala
  • 2 tsp cumin powder
  • 2 tsp jeera powder
  • 1 tsp garam masala
  • 1/2 tsp tumeric
  • Salt to taste
  • Butter or margarine. I use rama

Method

  1. Wash prawns and leave the excess water to drain in a colander.
    Once drained, marinate the prawns in 2 tbsp masala, 1 tsp salt, 1 tsp cumin powder, 1 tsp jeera powder, 2 tsp crushed ginger and garlic, 1 tsp onion powder, 1 tsp garlic powder, turmeric, 1 tsp garam masala.
  2. Finely slice the onion and chop the tomatoes.
  3. In a non-stick pot, heat oil and add roughly 2 tbsp of rama on a medium heat. Add the prawns and fry for 5 minutes. Remove the prawns with the liquid. All the goodness is in this gravy.
  4. Add oil and a little more butter to the same pot. Fry the onions with the cinnamon stick, bay leaves and chili until the onions are soft.
  5. Add the left over 2 tbsp of crushed ginger & garlic. Leave to fry with the onions for about a minute.
  6. Add the 2 tbsp of masala, 1 tsp of onion powder, 1 tsp of jeera powder, 1 tsp of cumin powder and 1 tsp of garlic powder. Leave to fry for 2 minutes. Be careful that the spices do not burn.
  7. Add the chopped tomatoes. Put the pot lid on. Stir occasionally. The tomatoes should soften.
  8. Once the tomatoes have softened, I like to smash the tomatoes with a potato masher. This gives the curry a smooth consistency.
  9. Add the gravy from the prawns to the tomato mixture and leave to simmer for 3 minutes.
  10. Add the prawns and leave to cook on a low heat for about 3 minutes. Add salt to taste.
  11. Serve with basmati rice/garlic bread/garlic naan/roti.

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