Prawn madras curry

Recipe from: 21 February 2011
curry recipes

Ingredients 14
Servings 1
Minutes 5 mins


Serving Change
  • 600
    small prawns, thawed, shelled and deveined
  • 1/3
    ginger and garlic paste
  • 1/2
    medium onion, finely sliced
  • 2
    olive oil
  • 2
    medium bay leaves
  • 1
    dried curry leaves
  • 2 heaped
    medium-hot masala powder
  • 1
    garam masala
  • 3
    black mustard seeds
  • 1
  • 3
    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
  • salt to taste


5 mins
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

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