Prawn Curry

Name: Prawn Curry
Ingredients: curry paste; 30 ml (2 tablespoons) fresh ginger, finely chopped; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; juice of ½ lemon; 15 ml (1 tablespoon) cumin seeds; 15 ml (1 tablespoon) coriander seeds; 5 ml (1 teaspoon) cayenne pepper; 10 ml (2 teaspoons) turmeric; 10 ml (2 teaspoons) garam masala; 5 ml (1 teaspoon) salt; 30 ml (2 tablespoons) water; prawn curry; 30 ml (2 tablespoons) sunflower oil; 1 onion, chopped; 1 green chilli, deseeded and finely chopped; 1 red chilli, deseeded and finely chopped; 1 x 410 g-tin tomato and onion mix; 600 g prawns, peeled and deveined; 2 fresh bay leaves; salt and pepper to taste; fresh coriander leaves to garnish

If you like your curry hot, this is for you. It has a real kick that’s cooled down a little by fresh, sliced bananas and fruity chutney. Serve with basmati rice to complete the meal.

Published 12 February 2024

Method

Make the curry paste. Put all the ingredients into a food processor and blend until smooth. Divide equally into two, freeze one part in a plastic bag for later use and set the second aside.
Make the curry. Heat the oil in a saucepan and fry the onions until golden. Add the curry paste and chilli; cook for 5 minutes. Add the tomato and onion mix and bring to the boil. Simmer for 5 minutes.
Add the prawns and bay leaves. Cook for 3 minutes or until the prawns turn pink. Season to taste with salt and pepper and serve, garnished with coriander leaves.