Who doesnt love to make a curry in a hurry? Prawn curry is a real favourite in my family and apart from peeling and cleaning the prawns this curry takes next to no time to make. It is my version of a coconut curry which is non spicy (the spice can be added to your taste with some chilli powder) and very delicious. The thickness of the curry also depends on the individual. If prawns are not to your taste, you can make this curry with fish, vegetables, tofu etc etc.
300 grams of shelled and cleaned prawns, i used fresh prawns and cleaned them myself
1 onion, quartered
5 flakes of garlic
1″ piece ginger
8 curry leaves
1 red tomato
1 cup of thick coconut milk
1 tablespoon of Nitu Didi London fine curry powder
1 tablespoon of Nitu Didi color free tandoori spice powder
1/4 teaspoon of Nitu Didi pure turmeric powder
Water as needed for the curry
Salt to taste
1-2 tablespoons of lemon juice
4 tablespoons of olive oil
Put the onions, ginger garlic and curry leaves in a blender and blend till it all becomes a paste. I used my magic bullet to do this. Heat the oil in a deep saucepan and fry this paste for 10 minutes on medium heat stirring often so that it does not burn. This is a very important step. Once the onion paste has changed a bit of colour and you notice there is no longer the aroma of raw onions that means your paste is cooked. Put the tomato into the blender and blend. Add the spices to the onion paste and sautee for a few seconds. Imediately add the blended tomato and cook further till you see the oil separating from the whole mixture. Add the salt to taste and the coconut milk. Bring the whole mixture to a boil. Taste and correct seasoning adding chilli powder if you want it spicy. Once the mixture comes to a boil and the prawns and cook for 3 minutes till the prawns are just about done. You will know they are cooked as they will change their color. Over cooking prawns tends to make them hard and dry. If you are making this dish and eating it after a few hours i suggest you add the prawns to the sauce just when you want to eat it. Once the prawns are done just sprinkle the lemon juice and garnish with coriander leaves. Serve hot with boiled white rice or noodles.
This curry is very different tasting due to the blend of spices. To buy Nitu Didi curry powder and color free tandoori spice click HERE

This entry was posted in Fusion, Gluten Free, Indian Restaurant Dishes, Indochinese, Magic Bullet, Something's Fishy, Thai and tagged , , , , . Bookmark the permalink.

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