Prawn, Ginger and Onion Curry
(You can click on ingredients to see more related recipes)
|3||Green chillies, deseeded|
|1 tsp||Cumin seeds|
|4 tbsp||Cooking oil|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|¼ tsp||Chilli powder|
|1 tsp||Garam masala|
|1 cup||Chopped tomatoes, fresh or canned|
|1 tbsp||Tamarind, concentrate|
|1 tbsp||Fresh ginger, grated|
|450 g||Prawns, uncooked, shelled (fresh or frozen)|
|8||Curry leaves, optional|
- Grind the garlic, chillies and cumin seeds to a paste using a mortar and pestle, spice grinder or food processor.
- Halve the peeled onions lengthwise from top to bottom, then slice into thin slices, also from top to bottom (in the same directions as the lines as opposed to across).
- This technique enables them to cook faster.
- Heat the oil in a pan and fry the sliced onions until they are a deep golden colour.
- Add the garlic-chilli paste and fry for 1-2 minutes.
- Add the dry spices to the onions and cook for 2-3 minutes until fragrant.
- Add the chopped tomatoes, tamarind, grated ginger, salt and water.
- Cook on a rapid simmer for 5-7 minutes until the sauce has reduced and thickened.
- Add the prawns and curry leaves (if using) and cook until the prawns are cooked through, 3-4 minutes for fresh prawns and 5-7 minutes for frozen.
- Serve with poppadoms and rice.