PRAWN CURRY
PREP TIME
15 Minutes
COOK TIME
20 Minutes
TOTAL TIME
35 Minutes
INGREDIENTS
- 25g Ghee or butter
- 1 Onion finely chopped
- 3 Cloves of garlic
- 1 teaspoon grated ginger
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- 1kg raw prawns peeled and deveined
- 1 tin whole peeled tomatoes
- 1/3 Cup Coconut Cream
- 2 teaspoons finely chopped green chilli
- 2 tablespoons chopped fresh coriander
TIPS AND TRICKS
- I use Prawn meat for my curry but you can use whole prawns without heads.
- Make sure the prawns are correctly cleaned before adding to the pan.
- Adjust your flavour to your taste. I like to add a lot of chillies as I like hot curry.
METHOD
- Heat the butter/ghee in a large deep pan.
- Add onion and gently cook over medium heat until soft and golden
- Add garlic and ginger and cook for another minute
- Add Cayenne pepper, cumin, garam masala and turmeric and cook for about 1 minute or until fragrant
- Add prawns and tomatoes to the pan and simmer for 10 to 15 minutes until the prawns are cooked and the liquid has reduced.
- Stir in the coconut cream. Add chilli a little at a time until it is as hot as you like it
- Season with salt to taste and serve with fresh coriander.
SERVES 4
PRAWN CURRY
INGREDIENTS
- 25g Ghee or butter
- 1 Onion finely chopped
- 3 Cloves of garlic
- 1 teaspoon grated ginger
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- 1kg raw prawns peeled and deveined
- 1 tin whole peeled tomatoes
- 1/3 Cup Coconut Cream
- 2 teaspoons finely chopped green chilli
- 2 tablespoons chopped fresh coriander
TIPS AND TRICKS
- I use Prawn meat for my curry but you can use whole prawns without heads.
- Make sure the prawns are correctly cleaned before adding to the pan.
- Adjust your flavour to your taste. I like to add a lot of chillies as I like hot curry.
METHOD
- Heat the butter/ghee in a large deep pan.
- Add onion and gently cook over medium heat until soft and golden
- Add garlic and ginger and cook for another minute
- Add Cayenne pepper, cumin, garam masala and turmeric and cook for about 1 minute or until fragrant
- Add prawns and tomatoes to the pan and simmer for 10 to 15 minutes until the prawns are cooked and the liquid has reduced.
- Stir in the coconut cream. Add chilli a little at a time until it is as hot as you like it
- Season with salt to taste and serve with fresh coriander.
SERVES 4
PREP TIME
15 Minutes
COOK TIME
15 Minutes
TOTAL TIME
35 Minutes