I found this recipe in ” Madhur Jaffrey’s Curry Nation” but it originates from Jagdish Kaur , chef at the Punjab’n de Rasoi in Edinburgh. The prawns need to marinate overnight.
Ingredients
- MARINADE:
- raw king prawns peeled and de-veined
- 6 tbsps yogurt
- 2 hot green chillies finely sliced
- ½ tsp salt
- curry
- 4 tbsp sunflower oil
- ½ tsp cumin seeds
- 2 medium onions finely chopped
- 1 tbsp garlic finely chopped or crushed
- 1 tsp turmeric
- 2-3 hot green chillies finely sliced
- 2 tsps garam masala
- ½ tsp salt
- 2 medium tomatoes roughly chopped
- ½ tsp chilli flakes
- 4 tsps coriander leaves finely chopped
- 2 tsps garam masala
- tsp ½salt
- 2 medium tomatoes roughly chopped
- tsp ½chilli flakes
- 4 tsps coriander leaves finely chopped
Servings:
Instructions
- Rinse and drain the prawns. Pat them dry and put them in a non-reactive bowl. Add the yogurt, chillies and salt. Mix well, cover and marinate overnight in the fridge.
- When ready to cook the curry, pour the oil into a karhai, wok or heavy-based pan, about 23cm in diameter, and set it over a medium heat.
- Spoon in the cumin seeds, swirl and brown for 10 seconds. Add the onions. Sauté for about 10 minutes, or until brown all over.
- Add the garlic, reduce the heat to low, stir and fry for two minutes. Mix in the turmeric and stir for one minute.
- Now add the green chillies, increase the heat to medium and stir for one minute. Mix in one-and-a-half teaspoons of the garam masala and stir for one minute.
- Add half the salt and all of the tomatoes and chilli flakes. Cook for two minutes, then add 120ml/4fl oz of boiling water. Combine to make a thick sauce. Simmer for three minutes, then add the remaining salt.
- Stir in the prawns and their marinade and cook over a medium heat until they are just opaque and cooked through. Sprinkle the remaining garam masala over the top and stir. Fold in the chopped coriander and serve.
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