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Indian Curry : Prawn Curry

Serves : 4
Preparation time : 10 mins
Cooking time : 10 mins

  • 750g large prawns, shelled, cleaned and deveined
  • 1 tablespoon chili powder
  • 2 tablespoons fish curry powder
  • ½ teaspoon turmeric powder
  • 3cm fresh ginger, peeled and cut into strips
  • 2 cloves garlic, pounded
  • 3 tablespoons oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion, thinly sliced
  • 2 sprigs curry leaves
  • 250ml thick coconut milk
  • 2 small cucumbers, deseeded and cubed
  • 2 green finger-length chilies, cut into lengths
  • 1 tablespoon white vinegar or lime juice
  • Salt to taste

Method for Cooking Prawn Curry:

  1. In a bowl, combine the prawns, chili, curry and turmeric powder, ginger and garlic. Set aside for 5 minutes to marinate.
  2. Heat the oil in a wok or skillet and stir-fry the mustard and cumin seeds over medium heat until aromatic, about 5 minutes. Add the onion and curry leaves and stir-fry until the onion is golden brown, about 4 minutes. Add the prawns and stir-fry a further 4 minutes.
  3. Add the coconut milk, cucumber, chilies and vinegar. Bring to a boil, and simmer gently, stirring continuously for 3 minutes. Add salt to taste and serve hot with rice.

Indian Curry

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Last Updated: 24/07/2011