Here’s another favourite from Madhur Jaffrey’s ” Quick and Easy Indian Cookery”.
Ingredients
SAUCE;
- 1 tbsp tomato puree
- 3/4 tsp salt
- 1/4 tsp sugar
- 1 tsp garam masala
- 1/2 tsp ground roasted cumin seeds
- 1/4 tsp Chilli powder
- 3 tbsps chopped fresh coriander
- 1 green chill finely chopped
- 1 tbsp lemon juice
- 7 fl oz coconut milk or single cream
Prawns :
- 3 tbsps vegetable oil
- 1 tsp black mustard seeds
- 3 garlic cloves peeled and finely chopped
- 10-15 fresh curry leaves
- 1 1/4 lbs raw prawns peeled and washed then patted dry
Servings:
Instructions
- First make the sauce. Put the tomato puree in a bowl and add the salt, sugar, garam masala, ground roasted cumin, chilli powder, green coriander, green chilli, lemon juice and 1 tbsp water. Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
- Put the oil in a wok and set over a high heat. When hot add the mustard seeds. As soon as they start popping add the garlic and curry leaves and stir until the garlic turns medium brown. Add the prawns and stir until they are opaque most of the way through.
- Add the sauce, turn the heat to medium and heat the sauce through until it begins to simmer. Remove from the heat and serve with rice.
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