October 4, 2007

Prawn Curry

This is a recipe by Alfred Prasad, a famous chef at the Indian restaurant "Tamarind" in U.K. We have modified the original recipe a little bit to make the cooking process simpler. Also, the measure of some ingredients is changed to suit our taste. Excellent dish when eaten hot with plain white rice.

Preparation time: 5 mins
Cooking time: 15 mins

1 lb Jumbo prawns, cleaned and deveined
1 large onion chopped
1 large tomato diced
2 tsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1/4 tsp turmeric powder
2 inch cinnamon stick
4 cardamom pods
4 cloves
1/2 tsp tomato paste
2 fresh green chilies cut lengthwise
1 tbsp coriander leaves
2 1/2 tbsp oil
salt to taste

Heat oil in a pan. When the oil turns hot add cinnamon, cardamom and cloves. Fry for a min. Add the onions and saute till they turn transparent. Add the tomatoes. Fry till they become mushy. Add the cumin, coriander, turmeric, garam masala, ginger-garlic paste and green chilies. Fry for 2 mins till the flavors start to come out. Add 3/4 cup of water and simmer on a low flame. Add the tomato paste and mix well. Add prawns and salt. Cook covered for 8-9 mins. Garnish with coriander leaves.

Note: If possible use Jumbo prawns as they add more sweetness to the dish.


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