A Bengal prawn curry from Vivek Singh, the head chef at London restaurant The Cinnamon Club. Serve with some plain basmati rice.
Ingredients
- 1/2 tsp ground turmeric
- 1 tsp salt
- 400 g Prawns: peeled and de-veined (the largest size you can find)
- 90 ml vegetable oil
- 2 bay leaves
- 3 medium red onions peeled and blended to a fine paste
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 2 tbsp ginger and garlic paste
- 2 green chillies slit lengthways
- 75 ml coconut milk
- shellfish stock or water if needed
- 1/2 tsp sugar optional
- 1/ tsp ground green cardamom
- 1 tbsp chopped fresh coriander
- 1/2 lime juice only
Servings:
Instructions
- Marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.
- Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.
- Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.
- Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly.
- Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary.
- Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Serve with some boiled basmati rice.
Share this Recipe
Powered byWP Ultimate Recipe