Monday, February 26, 2007

Prawn Curry

My failsafe Prawn Curry recipe:

Step 1:
1/4 cup vegetable oil
2 large onions
1 stick of cinnamon
4 cloves
3 cardamom pods
6 peppercorns

Chop onions finely and braise in oil together with cinnamon, cloves, cardamom, and peppercorns (I like to grind up all the spices in a mortar and pestle, with the exception of the cinnamon stick - you can pick out the cinnamon stick at the end). Braise on low heat until onions are golden brown.

Step 2:
2 tsp chopped garlic
1 tsp cumin
1 tsp coriander
1/4 tsp turmeric
1 tsp salt
2 to 3 serrano or thai chilies (seeds removed and chopped finely)
28 fl oz can of whole tomatoes

Add garlic, chilies, and all remaining spices to make a paste with the onions. Mash/cut up tomatoes and add to spice mixture. Simmer on med/low heat until tomatoes break up and are reduced.

Step 3:
2 cups yogurt (or substitute coconut milk, if necessary)
1 lb prawns (peeled and deveined)

Once tomatoes have reduced, add yogurt a bit at a time to avoid curdling. Simmer on low heat for a couple of minutes and then add prawns. (The prawns only need a couple of minutes to cook through)

Step 4:
Basmati rice
Chopped cilantro and green onions

Serve the curry over basmati rice and garnish with plenty of chopped cilantro and green onions.


1 comment:

Laura said...

That looks fantastic. The mix of spices sounds delicious. I'd go for lots of coconut milk, I think. That's my favourite. I like to skim a little bit off the top with a spoon whenever we have curry. Mm. All that cilantro looks great too!