Prep 15 mins
Cook 12 mins
great simple prawn recipe from Vij's in Vancouver BC
- 2 pieces cinnamon bark
- 1 teaspoon cumin seed
- 1 teaspoon whole cloves
- 1 teaspoon cardamom seed
- 3 tablespoons onions, sauteed in ghee
- 1⁄2 teaspoon cumin
- 3 tablespoons onions, ground
- 1 tablespoon green chili, chopped
- 1⁄2 cup tomatoes, diced
- 1 teaspoon salt
- 1⁄4 cup coconut milk
- 1 tablespoon vinegar
- 5 tiger shrimp
- 1⁄2 teaspoon garam masala
- To make garam masala, roast cinnamon, cumin, cloves and cardamom in a pan until the colour changes.
- Grind to a powder and save.
- heat onions, cumin, onions, chilies in saute pan.
- Stir in tomatoes, salt.
- Add coconut milk and vinegar and heat through.
- Add prawns.
- Saute till colour changes then stir in garam masala.
- Serve immediately.
This was the hit of the dinner, no one could get enough, like "mlok" I used a bit less vinegar also. I quadrupled the sauce and used a pound of prawns. I also cheated and used prepared garam marsala instead of making my own. This is destined to become a favorite!
This was wonderful!! I also used 1lb of tiger prawns, adjusted to 3tbsp of vinegar.. I used store bought masala (note - make sure you roast the masala separately before adding!) and the only change I would make would be to use slightly less chopped green chilies (1/4 cup is a bit too much) I would recco 3/4 that amount). Very yummy!!! I made this with some mushroom curry & basamati rice - heavenly :)
This was gorgeous! Like "that dee girl" I quadrupled the recipe for 1 lb of prawns and only added 3 tbsps of vinegar (I used a mixture of white vinegar and balsamic). I also sauteed in butter instead of ghee and used ready made garam masala. I added some brown sugar to counter the acidity and finally sprinkled on some fresh chopped cilantro (corriander). It was a lovely mild curry. (I might add some green chillies next time.) Thank you Mean Chef - I'll definitely make this again.