A simple prawn curry from Chennai.
Ingredients
- 60 ml vegetable oil
- 1 tbsp black mustard seeds
- 1 medium onion peeled and finely chopped
- small handful fresh curry leaves
- 3 plump cloves garlic peeled and finely chopped
- 2 tsps kashmiri chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 100 g tomato passata
- 100 ml tamarind liquid
- 2 fresh green chillies deseeded and sliced
- 1 tsp white wine vinegar
- 500 g large raw prawns
- small handful freshly chopped coriander
Servings:
Instructions
- Heat the oil over a medium heat in a heavy based saucepan then add the mustard seeds and fry for a minute until they start to pop.
- Add the onion and half the curry leaves. Stir and fry for about 10 inutes until trhe onion is soft and golden brown.
- Add the garlic and fry for a further 3 minutes, then add the ground spices and fry for about 30 seconds until fragrant.
- Tip in the passata, tamarind liquid, chillies, vinegar and salt then add the prawns with about 3 tbsps water. Simmer for 4-5 minutes until cooked through. The curry can be left at this point for a few hours in a cool kitchen.
- Stir in the remaining curry leaves and fresh coriander just before serving and serve with some plain boiled basmati rice.
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