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Prawn curry

Recipe from: 8/1/2006 12:00:00 AM

Ingredients 15
Servings 2


  • 45
    (3 tbsp) sunflower oil
  • 5
    (1 tsp) crushed garlic
  • 5
    (1 tsp) finely grated ginger
  • sea salt flakes
  • 30
    (2 tbsp) medium curry powder
  • 10
    (2 tsp) cumin seeds
  • 1
    medium red chilli, deseeded and finely chopped
  • 1
    handful fresh curry leaves
  • 1
    medium to large onion, finely chopped
  • 1
    x 400g tin whole tomatoes, drained
  • 2
    (0.5tsp) brown sugar
  • 10
    king prawns, cleaned and peeled
  • 1
    handful cherry tomatoes, halved
  • rotis


Place 30ml (2 tbsp) oil with the garlicand ginger in a medium-sized sauce-pan over medium heat, and cover theginger and garlic with sea salt flakes. When the oil, garlic and ginger start to bubble add the curry powder, cumin seeds, chilli, half the curry leaves and the onion. Fry at medium heat, stirring ,until the onions are translucent.

Then add the tomatoes and sugar. Simmer until the tomatoes soften completely and then add the balance of the curry leaves. Turn off the heat. In a non-stick frying pan heat 15ml(1 tbsp) oil over medium-high heat and quickly fry the prawns for about a minute on each side or until they turn pink. Fry the prawns in batches if necessary. Add the prawns to the tomato mixture along with the cherry tomatoes and simmer briefly. Season to taste and serve immediately with warmed rotis.


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

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