King Prawn Curry

This recipe is a popularly ordered dish at many ‘Curry Houses’. But as always, homemade always tastes so much better.  In addition, even though many Indian ‘curry’ type dishes use the same basic masala, I find that when it’s made freshly at home  it tastes different every time. Every ingredient it’s paired with may it be prawns, chicken, fish or lamb brings its own unique flavor so you will never experience the exact same taste every time, like you may do at some Indian restaurants that just utilise pre made masalas out of a bottle. So yeah after all that rambling, what I’m trying to say is fresh is best! Check out this recipe regardless, it’s nice and rich in texture and tastes darned good.

Serves 6

What we need:

2 lbs king prawns (washed, skinned and de-veined)
1 large onion
6 garlic cloves
4″ ginger
2 handfuls fresh chopped coriander
6 tbsp olive oil
1 black cardamom, crushed
2 tsp cumin seeds
1 stalk lemon grass
3 tsp salt
1 1/2 tsp turmeric powder
1/4 tsp chilli powder
1/2 tsp garam masala
2 tomatoes
1/2 cup tin plum tomatoes (with juice)
2 tbsp sour cream

How we do:

  • To make the masala, in a food processor, add the onion, garlic, ginger and 1 handful of coriander. Grind to a coarse paste.
  • In a pan, heat the olive oil. Once hot, add the cardamom, cumin seeds and the lemon grass stalk. Once they begin to sizzle, add the grinded masala paste.  Mix well and add the salt, turmeric powder, chilli powder and garam masala. Mix on high heat for 10 minutes, constantly stirring.
  • When the oil separates from the masala, add the fresh and plum tomatoes. Mash together well and cook for a further 5-7 minutes.
  • Add the prawns at this point and mix together on high heat. Stir continuously for 10 minutes.
  • Add 1/4 cup water and reduce the heat to the lowest setting.
  • Add the sour cream and another handful of coriander. Stir.
  • Turn the heat off and place the lid on the pan tightly.  Let it cook in its own heat for 5 minutes.
  • Balle Balle! You are ready to CHOW DOWN.  Best served with hot hot chappatis.

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