Brians Favourite Prawn Curry |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A simple, quick and delicately spicy Prawn Curry, it is my husbands favourite. I recently served it with #195501 Rice Chile Verde by Engrossed, and that is the way Brian now wants this meal! Edited to add : thank you to Jan for pointing out that the cooking instructions for the prawns were WAY out! I've corrected this, sorry about that! :D Ingredients:
1 large onion, peeled and chopped |
3 tablespoons olive oil or 3 tablespoons ghee |
1 cinnamon stick (1 inch) |
6 green cardamoms |
6 cloves |
1 bay leaf |
1 teaspoon ginger paste |
1 teaspoon garlic paste |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon salt |
1 green pepper, seeded and chopped |
1 1/2 cups canned tomatoes, crushed |
450 g prawns, peeled |
2 green chilies, chopped |
2 sprigs fresh coriander, chopped |
Directions:
1. Fry onion in oil or ghee until just tender. (3 to 4 minutes).
2. Add cinnamon stick, cardamoms, cloves and bay leaf.
3. Fry for one minute and then add ginger and garlic pastes.
4. Add chilli, cumin, coriander and salt. Fry for half a minute.
5. Add chopped green pepper and tomatoes, then bring to boil.
6. Turn down heat and simmer for 10 - 15 minutes.
7. Add prawns and let them 'poach' in the sauce for three minutes or so, or until done.
8. Add chopped green coriander leaves and chopped chillies.
9. Serve with rice.
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