Prawn and Tomato Curry (4-6)

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!

Prawn and Tomato Curry (4-6)
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Prawn and Tomato Curry (4-6)
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  1. 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.
  2. Add the turmeric, chilli powder, tomato puree, tomatoes and a little salt. Cook for 5 minutes, stirring occasionally.
  3. Add the prawns and cook for a further 5-6 minutes or until they turn pink and are cooked through.
  4. Serve scattered with chopped coriander leaves on toasted poppadoms or with parathas.
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