Recipe by Karen Elizabeth
A simple, quick and delicately spicy Prawn Curry, it is my husbands favourite. I recently served it with #195501 Rice Chile Verde by Engrossed, and that is the way Brian now wants this meal! Edited to add : thank you to Jan for pointing out that the cooking instructions for the prawns were WAY out! I've corrected this, sorry about that! :D
Top Review by JustJanS
We are big curry eaters and very critical of them when we make them. This was good, but didn't make either of us go WOW! I could never cook a prawn for 10-15 minutes, so made the sauce, simmered it for 15 minutes, then added in the prawns and green pepper (mine was actually red) for 3 minutes. Both were cooked perfectly for our tastes. After I tasted the finished sauce, I thought it was "too tomatoey" and added 3/4 cup of light cocnut cream which cut it and pleased us.
- 1 large onion, peeled and chopped
- 3 tablespoons olive oil or 3 tablespoons ghee
- 1 cinnamon stick (1 inch)
- 6 green cardamoms
- 6 cloves
- 1 bay leaf
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon salt
- 1 green pepper, seeded and chopped
- 1 1⁄2 cups canned tomatoes, crushed
- 450 g prawns, peeled
- 2 green chilies, chopped
- 2 sprigs fresh coriander, chopped
Directions See How It's Made
- Fry onion in oil or ghee until just tender. (3 to 4 minutes).
- Add cinnamon stick, cardamoms, cloves and bay leaf.
- Fry for one minute and then add ginger and garlic pastes.
- Add chilli, cumin, coriander and salt. Fry for half a minute.
- Add chopped green pepper and tomatoes, then bring to boil.
- Turn down heat and simmer for 10 - 15 minutes.
- Add prawns and let them 'poach' in the sauce for three minutes or so, or until done.
- Add chopped green coriander leaves and chopped chillies.
- Serve with rice.