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Prawn madras curry

Recipe from: 21 February 2011
Preparation time: 5 mins
Cooking time: 20 mins
 
Remove the mystery and get cooking with these shortcuts.
 
 
 

Ingredients

 
  • 600
    g
    small prawns, thawed, shelled and deveined
  • 1/3
    tsp
    ginger and garlic paste
  • 1/2
    medium onion, finely sliced
  • 2
    Tbs
    olive oil
  • 2
    medium bay leaves
  • 1
    tsp
    dried curry leaves
  • 2 heaped
    tsp
    medium-hot masala powder
  • 1
    tsp
    garam masala
  • 3
    tsp
    black mustard seeds
  • 1
    tsp
    sugar
  • 3
    Tbs
    tamarind from a block soaked in 6T hot water, seeds removed and strained or 2 Tbs tamarind paste
  • 1.5
    can peeled tomatoes, blended till smooth
  • 80
    ml
    water
  • salt to taste
Servings: Change Serving
 
 

Method

 
Mix ginger and garlic paste over prawns.
Heat olive oil on medium heat in a pan and fry onions till just starting to colour. Add bay leaves, curry leaves and  mustard seeds and watch as they start to sizzle and pop for a minute or two.
Add masala and garam masala, stirring for just a few seconds.
Add tomatoes and stir. You never want the masala to cook by itself for too long- it will burn.
Add the strained tamarind paste.
Cook for 5 minutes to thicken slightly on low- medium heat.  Add water and cook for a further 5 minutes, also without the lid.
Add sugar and add salt to taste.
Add prawns and cook till opaque on low to medium heat- this will happen in 2-3 minutes.
Sprinkle with coriander and serve with basmati rice.

Reprinted with permission of Food and the Fabulous.
To visit Food and the Fabulous’ blog, click here.
 

Read more on: fish/seafood
 

NEXT ON FOOD24X

Hake curry

2014-04-23 15:13
 
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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