Name: Prawn madras curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Fish/Seafood
Ingredients: 600 g prawns de-veined, shelled; 1/3 tsp garlic and ginger paste; 1/2 onion medium, finely sliced; 2 Tbs fresh chillies 573; 2 bay leaves medium; 1 tsp curry leaves dried; 2 heaped tsp masala ground; 1 tsp garam masala; 3 tsp black mustard seeds; 1 tsp sugar; 3 Tbs tamarind from a block soaked in hot water, seeds removed and strained or 2 tbs of tamarind paste; 1.5 tinned tomatoes peeled, blended; 80 ml water; salt to taste

Recipe Disclaimer

Tap for method

Ingredients (14)

600 g	prawns — de-veined, shelled
1/3 tsp	garlic and ginger paste
1/2	onion — medium, finely sliced
2 Tbs	fresh chillies — 573
2	bay leaves — medium
1 tsp	curry leaves — dried
2 heaped tsp	masala — ground
1 tsp	garam masala
3 tsp	black mustard seeds
1 tsp	sugar
3 Tbs	tamarind — from a block soaked in hot water, seeds removed and strained or 2 tbs of tamarind paste
1.5	tinned tomatoes — peeled, blended
80 ml	water
	salt — to taste

Tap for ingredients

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.