Prep 15 mins
Cook 20 mins
This is a long held family recipe, very easy to cook and a guaranteed success every time! The secret? Don't rely on shop bought curry mixes, buy the spices and make up your own batch for each dish. Again, it's easy to do and is a taste experience far beyond anything you'd get from a tin or packet. This dish can be prepared the night before and warmed up; in fact it tastes so much better when it has been prepared 24 hours in advance; but it's also good when cooked on the day.
- 500 -750 g king prawns (large king size, cooked and peeled)
- 2 -3 tablespoons oil
- 3 large garlic cloves, finely chopped
- 1 teaspoon ground coriander
- 1 1⁄4 teaspoons cumin powder
- 1⁄4 teaspoon chili powder
- 3 small onions, finely chopped
- 400 g tomato passata (or skinned and chopped tinned tomatoes if passata not available)
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon ginger powder
- 1 1⁄2 teaspoons paprika
- 200 g fresh coriander leaves, finely chopped
- 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.
- 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.
- 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.
- Serve with cold (yes, cold!) boiled white rice. This brings out the full flavour of the (heat) hot curry.