The best prawn curry I have ever eaten has to be the one my maternal grandmother used to make when we were kids This was in the good old days when the fisher woman used to come to the door of my grandmother’s apartment in Bombay and sell fresh produce.
This being the not so good old days and me being more queasy than my grandma, I get my prawns washed, de-tailed and cooked from Waitrose. A bit of a cop-out I know – but what the hell, the prawn curry I make tastes pretty good. Well, at least the son loves it and so my job is done.
Here is the recipe.
Prawn Curry Recipe
A quick and easy prawn curry recipe
- 250g cooked, de-tailed prawns
- 1 deseeded chilli (cut into small pieces)
- 1 tbs. ginger garlic paste
- 1 tbs. Kala or Garam masala
- 1 tsp. chilli powder
- 1 tsp. turmeric
- 1 onion (cut into small pieces)
- 1/2 can of chopped tomatoes
- 200ml coconut milk
- 1 tsp. sunflower oil
- Coriander to garnish
- Salt to taste
Don't cook for too long after you put the coconut milk in as it can split.
|Heat the oil in a pan and add in the chillies and the onions. |
|Fry until the onions are soft and brown |
|Now add in the prawns and fry for a bit. |
|Add in the tomato, garam masla, chilli powder, turmeric and salt and mix thoroughly. |
|After a couple of minutes add in the coconut milk and cook gently on simmer for a few minutes. |
|Garnish with coriander and serve on a bed of rice. |