Salwaa’s succulent prawn curry

Photo: Facebook

Photo: Facebook

Published Sep 13, 2017

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INGREDIENTS

1kg tiger prawns, peeled and de-veined 

4 dried chillies

1/4 cup coconut milk

1 tsp mustard seeds

2 medium onions, chopped

2 tbsp cooking oil

4 bay leaves

1 tsp finely chopped fresh ginger

3 garlic cloves, crushed

1 tbsp coriander

1 tsp chilli powder

1 tsp salt

4 tomatoes, finely chopped

METHOD

Put the dried chillies, mustard seeds and onion in a large deep pan or pot. Dry fry for 8-10 minutes or until the spices begin to brown. 

Take care not to overbrown as it will taste bitter. Tip the mixture into a food processor or blender, add the coconut milk and blend to a paste. 

Heat the oil in the pot and fry the bay leaves for 1 minute. Add the chopped ginger and the garlic and fry for 2-3 minutes. 

Add the koljana, chilli powder, salt and the coconut paste, and fry over medium heat for 5 minutes. 

Stir in the chopped tomato and about a cup of water, and gently simmer for 5-6 minutes or until the sauce has thickened. 

Add the prawns and cook for about 4-5 minutes or until they turn pink. Serve with plain boiled rice or roti. 

Serves 6

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