WARNING: This dish is a rich one. Only indulge once in a while. Or as often as you like. Really, who am I to tell you how to live your life?
I love anything seafood and this prawn curry is a treat. My mom absolutely loves it and tries to get me to cook it whenever we have prawns at hand. It’s adapted from the recipe I use for butter chicken with a one or two added extras.
So how do I make it, you ask. Well it’s simple really. Clean and wash your prawns and pat them dry. I used about 1 kilogram.
Then mix your spices together in a bowl.
For added flavour I add some seafood spice in the for of Amina’s Wonder Spice. You can, of course, buy dry seafood masala and add it to the spice mix. This step is optional, but it does add a lovely flavour to the end product.
While your prawns are soaking in the spices, braise an onion in some butter until lovely and golden. Thereafter add a grated tomato and 3 to 4 tbsp of tomato paste to your pot. Then add in the marinated prawns and cook until just about done. This doesn’t take long. Then for added indulgence add 250ml cream and cook for a further 5 minutes. Garnish with lots of coriander and serve with fluffly, fragrant white rice.
Et voilà! Prawn curry that will have you salivating.
- 1kg prawns
- 1 onion (plus some butter for sautéing)
- 6 tbsp buttermilk or plain yoghurt
- 1 tsp garlic and ginger paste
- 1 tsp salt
- 1 tsp coriander
- 1 tsp cumin
- 1 – 2 tsp chilli powder (depending on the level of heat you're comfortable with)
- ¼ tsp turmeric
- 1 tsp seafood masala
- 1 grated tomato
- 4 tbsp tomato paste
- 250ml cream
- Fresh coriander for garnishing
- Mix garlic and ginger paste, salt and spices with buttermilk and pour over prawns and allow to marinate. Braise onion in butter and add in grated tomato and tomato paste. Thereafter add in prawns. Be sure to add in all the spice. Cook for a few minutes and add in cream and cook for a further 5 minutes to allow cream to reduce and thicken a bit. Garnish with fresh coriander.