Homestyle Indian Cooking by Devagi Sanmugam

Author:Devagi Sanmugam
Language: eng
Format: epub
ISBN: 978-0-7946-0699-2
Publisher: Tuttle Publishing

Prawn Curry

750 g (1½ lbs) large prawns, shelled, cleaned and deveined

1 tablespoon chilli powder

2 tablespoons fish curry powder

½ teaspoon turmeric powder

3 cm (1 in) 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

250 ml (1 cup) thick coconut milk

2 small cucumbers, deseeded and cubed

2 green finger-length chillies, cut into lengths

1 tablespoon white vinegar or lime juice

Salt to taste

1 In a bowl, combine the prawns, chilli, curry and turmeric powders, 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, chillies and vinegar. Bring to a boil, and simmer gently, stirring continuously for 3 minutes. Add salt to taste and serve hot with rice.

Serves 4

Preparation time: 10 mins

Cooking time: 10 mins

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