A Keralan recipe from Das Sreedharan. When i lived in Stoke Newington I was very fortunate to have two of his restaurants within walking distance. The first was wholly vegetarian, and the second included some meat and fish. I would alternate between the two, but the crab curry at Rasa Travancore was well worth getting messy fingers. Now I live in Bristol I haven’t yet found an Indian restaurant to equal these two, although I am sure there is one out there somewhere!
Ingredients
- 3 tbsps sunflower oil
- a pinch cumin seeds
- 10 fresh curry leaves
- 3 onions peeled and sliced
- 1/2 tsp ground turmeric
- 1 tsp Chilli powder
- 1 tsp tomato puree
- 4 tomatoes sliced
- 500 g raw king prawns peeled
- sea salt
- chopped coriander leaves to serve
Servings:
Instructions
- Heat the oil in a large frying pan or wok. Add the cumin seeds, curry leaves and onions and cook over a medium low heat for 10 minutes, stirring occasionally, until the onions are golden.
- Add the turmeric, chilli powder, tomato puree, tomatoes and a little salt. Cook for 5 minutes, stirring occasionally.
- Add the prawns and cook for a further 5-6 minutes or until they turn pink and are cooked through.
- Serve scattered with chopped coriander leaves on toasted poppadoms or with parathas.
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