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26.7.16

Prawn Curry

On : 10:01

  • 750 g (1½ lbs) large prawns, shelled, cleaned and deveined 
  • 1 tablespoon chilli powder 
  • 2 tablespoons fish curry powder 
  • ½ teaspoon turmeric powder 
  • 3 cm (1 in) fresh ginger, peeled and cut into strips 
  • 2 cloves garlic, pounded 
  • 3 tablespoons oil 
  • ½ teaspoon mustard seeds 
  • 1 teaspoon cumin seeds 
  • 1 onion, thinly sliced 
  • 2 sprigs curry leaves 
  • 250 ml (1 cup) thick coconut milk 
  • 2 small cucumbers, deseeded and cubed 
  • 2 green finger-length chillies, cut into lengths 
  • 1 tablespoon white vinegar or lime juice 
  • Salt to taste 

1 In a bowl, combine the prawns, chilli, curry and turmeric powders, ginger and garlic. Set aside for 5    minutes to marinate. 
2 Heat the oil in a wok or skillet and stir-fry the mustard and cumin seeds over medium heat until          aromatic, about 5 minutes. Add the onion and curry leaves and stir-fry until the onion is golden          brown, about 4 minutes. Add the prawns and stir-fry a further 4 minutes. 
3 Add the coconut milk, cucumber, chillies and vinegar. Bring to a boil, and simmer gently, stirring        continuously for 3 minutes. Add salt to taste and serve hot with rice. 

 Serves 4
 Preparation time: 10 mins 
 Cooking time: 10 mins

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