King Prawn Curry:
India is surrounded by waters filled with amazing seafood which makes this a regular on the weekly menu. This recipe comes from North India which is known for the heat and intense flavours and less for the sweetness and creaminess of other parts of India. Growing up in England we were treated to this weekly. Inspired by my late mum, this is a dish that the whole family looked forward to and when it was served we would all enjoy a delicious prawn each. Yes one prawn each! If you were really lucky you got a second one. The curry had to be shared between 9 hungry mouths and my hard working parents did well to feed their seven growing children with this luxurious dish. This recipe is more generous😃 Traditionally and recommended by me, this dish is best served with daal, chapatis and rice.
Preparation: 20 mins/Cooking time 25/Serves 4
Approx 20 raw peeled black tiger prawns (keep heads)
2 onion, sliced
3 cloves of garlic, crushed
2cm cube ginger, peeled and grated/blended
2 green chillies, sliced
2 tomatoes chopped
2 medium potatoes cut into quarters
1 tsp olive oil
2 tbs tomato purée
2tbs Coconut milk/ 50g solid coconut milk block
100-150ml water (more if needed)
1tsp Chilli powder
1/2tsp Turmeric power
1/2tsp Coriander powder
Coriander leaves, chopped
Optional: tamarind rind other
1, Add oil and onions to pan and cook till tender. If needed a few drops of water instead of oil to minimise fat content.
2, Add chilli, garlic, ginger and tomatoes. When softened add spices and mix well. Leave to sauté.
3, Once onion is fully softened and tomatoes melted into mixture add the tomato purée and water. Mix well.
4, Add the potatoes, kept prawn heads (rinsed) and coconut milk/block. If adding tamarind add now. Let mixture simmer away until potatoes are cooked.
5, Add prawns and cook for a few minutes till the prawns turn pink and are cooked. Add fresh coriander and serve.
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