Ingredients Jump to Instructions ↓

  1. Sauce

  2. 1 tablespoon 15ml Tomato puree

  3. 3/4 teaspoon 3.8ml Salt

  4. 1/4 teaspoon 1 1/3ml Sugar

  5. 1 teaspoon 5ml Garam masala

  6. 1/2 teaspoon 2 1/2ml Ground roasted cumin seeds

  7. 1/4 teaspoon 1 1/3ml Chili powder - or to taste

  8. 3 tablespoons 45ml Coriander leaves - finely chopped

  9. 1 Fresh green chili pepper - finely chopped

  10. 1 tablespoon 15ml Lemon juice

  11. 1 Coconut milk - well stirred, or cream

  12. For stir-frying prawns

  13. 3 tablespoons 45ml Vegetable oil

  14. 1 teaspoon 5ml Black mustard seeds

  15. 3 Garlic - finely chopped

  16. 15 Fresh curry leaves

  17. 1 1/4 lbs 567g / 20oz Medium-sized uncooked prawns - peeled and Deveined

Instructions Jump to Ingredients ↑

  1. To make sauce put tomato puree in bowl. Add salt, sugar, garam masala, ground roasted cumin seeds, chili powder, coriander leaves, green chili, lemon juice and 1 tablespoons water; mix well. Slowly ad coconut milk or cream, mix. Set aside. To stir-fry prawns put oil in wok and set over med-high heat. When hot put in mustard seeds. As soon as seed pop, a few seconds, add garlic and curry leaves. Sir until garlic tuns medium brown and put in prawns. Stir until prawns turn opaque most of the way though and put in sauce. Turn heat to medium and just heat sauce through until it begins to simmer. By then prawns should be cooked through. Turn of heat. Serve with rice.


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