NORTH INDIAN-SPICED PRAWN CURRY

Serves :

Preparation Time :

20 minutes

Cooking Time :

30 minutes

Preparation Method :

Heat the oil in a large, non-stick saucepan, add the panch phoran and allow it sizzle until the lighter seeds have become a warm brown colour.
Finely slice the remaining ginger into julienne.
Add the onion, chillies and ginger julienne and cook until the onions are lightly golden.
Blend the tomatoes, garlic and half of the ginger to a fine puree.
Add the tomato paste, remaining spices and salt. Cook over a moderate heat until the spice paste releases oil, stirring often as it thickens.
Adjust seasoning. Add the prawns and enough water. Bring to a boil, then simmer gently for 5 minutes, until the prawns are done.
Stir in the cream, taste and adjust the seasoning, adding lemon juice and serve with the chopped coriander.

INGREDIENTS

450 grams large raw prawns, shelled, deveined and rinsed
2 tomatoes
6 garlic cloves
2 tablespoon ginger, peeled weight
1 tablespoon double cream
5 tablespoon IDHAYAM sesame oil
1 teaspoon panch phoran
1 onion, finely chopped
3 green chillies, whole but pierced
2 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon ground cumin
Salt, to taste
Lemon juice to taste
Handful of chopped fresh coriander leaves

Posted Saturday, February 11, 2023 at 5:33:42 PM

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