Recipe by Outta Here
A yogurt-based prawn curry. For garam masala, use your favorite recipe. There are several recipes here at Food.com.
Top Review by Kate S.
My whole family loved this recipe, even grandmother and picky kids. It was not spicy but extremely flavorful. I think boxed Pomi tomatoes might have provided a bit more sauce, but I liked that all recommended ingredients were fresh. I used garam masala from Asian market.
- 566.99 g medium raw shrimp, peeled and deveined (tails intact)
- 2 garlic cloves, peeled and finely chopped
- 9.85 ml fresh ginger, peeled and grated
- 4.92 ml ground turmeric
- 4.92 ml garam masala
- 36.97 ml canola oil
- salt and pepper, to taste
- 473.18 ml basmati rice, uncooked
- 1 onion, peeled and thinly sliced
- 4 large tomatoes, finely chopped
- 118.29 ml Greek yogurt, plain
- 118.29 ml cilantro leaf, chopped
Directions See How It's Made
- Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
- Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
- Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
- Return prawns to pan with yoghurt and coriander, then warm through, stirring, for 1 minute.
- Season to taste, then serve with rice.