Prawn curry

Fairlady
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (14)

500.00 g prawns
90.00 ml sunflower oil
1.00 onion — large, sliced
200.00 ml tomato juice
100.00 ml sour cream
4.00 ml turmeric
10.00 ml coconut — grated
5.00 ml garlic — cloves, crushed
4.00 ml salt
4.00 ml fresh chillies
6.00 curry leaves
5.00 ml fresh coriander — crushed with cumin seeds
1.00 ml garam masala
2.00 bay leaves — fresh
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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).



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