Prawn curry


Ingredients 14
Servings 4
Time

Ingredients

  • 500
    g
    prawns
  • 90
    ml
    sunflower oil
  • 1
    large onion, sliced
  • 200
    ml
    tomato juice
  • 100
    ml
    sour cream
  • 4
    ml
    turmeric
  • 10
    ml
    grated coconut (fresh, if possible)
  • 5
    ml
    crushed garlic
  • 4
    ml
    salt
  • 4
    ml
    chillies (red)
  • 6
    curry leaves
  • 5
    ml
    coriander leaves, crushed with cumin seeds
  • 1
    ml
    garam masala
  • 2
    fresh bay leaves
 

Method

 
Defrost prawns according to packet instructions, if using frozen. Shell, clean and drain prawns in a colander. Stir-fry quickly in 30 ml (2 tbsp) oil until light pink in colour. In another saucepan, fry onions in a little oil until pale golden. Add remaining ingredients, except garam masala and bay leaves. Braise for a few minutes, add prawns and a little water. Add garam masala and bay leaves, continue cooking for a minute or two. Serve with poppadoms or cooked basmati rice and chilled cucumber, mango, litchis, a good fruit chutney and fresh coconut. TOTAL KILOJOULE COUNT: 7 920 kJ (1 890 Cal). A portion: 1585 kJ (380 Cal).
 

Read more on: fish/seafood  |  shallow-fry  |  curry
 

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