Coconut Prawn (Shrimp) Curry |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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A quick easy curry our son cooked for us Ingredients:
1 tablespoon vegetable oil |
1/2 teaspoon black mustard seeds |
6 fresh curry leaves |
1 large onion, chopped |
6 garlic cloves, minced |
1 tablespoon grated fresh ginger |
1 large tomato, chopped (tinned is ok) |
1 -2 red chile |
1 teaspoon turmeric |
2 teaspoons garam masala |
1 (400 ml) can coconut milk (unsweetened) |
1 kg large raw shrimp (shrimp) |
1/4 cup chopped fresh coriander |
Directions:
1. Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
2. Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
3. Add the masala and fry another half minute.
4. Gradually add the cocnut milk and bring to a simmer.
5. Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
6. Season to taste with salt, serve in bowls with the coriander sprinkled over.
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