Prawn Curry

Name: Prawn Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 500 g king prawns; 2 tbsp oil; 3 large garlic cloves; 1 tsp ground coriander; 1.25 tsp cumin powder; 0.25 tsp chili powder; 3 small onions; 400 g tomato passata; 0.5 tsp turmeric powder; 0.5 tsp ginger powder; 1.5 tsp paprika; 200 g fresh coriander leaves

Gently simmered prawns, coriander and tomato passata, warmed with cumin and chilli, a South Asian curry. Serve with cold.

35 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: easy

1
Put onions and all ingredients EXCEPT prawns, tomatoes and coriander leaves into a pan and cook until the onions are soft and clear. If the mix starts to stick use a little bit of water - don't use extra oil.
2
Once the onions have are clear and softened, add the coriander and prawns, coat them thoroughly with onion mixture and cook for five minutes. Add salt to taste.
3
Next, add the passata, stir well and add ½ cup of water. Turn the heat down low, half cover the pan and simmer for about 10 minutes, stirring occasionally to prevent sticking. If the sauce is thick, the curry is ready.
10 min
4
Serve with cold (yes, cold!) boiled white rice. This brings out the full flavour of the (heat) hot curry.