indian curry prawn curry curry feast

08 Aug Indian style Prawn Curry

Posted at 10:37h in Meat Dishes, Recipes, Uncategorized by
This is my “go to” recipe when I want to make a basic curry. It works equally well with seafood, chicken or pork and delivers on flavour and textures!
 
SERVES 6-8 as a main course.
Best served with a variety of condiments like yoghurt raita, roti’s, salsa and/or rice.

INGREDIENTS

  • TO START
    • 3T GHEE/BUTTER
  • FRESH
    • LARGE ONION, FINELY CHOPPED
    • 1 TABLESPOON GARLIC, FINELY CHOPPED
    • 1 TABLESPOON GINGER, FINELY CHOPPED
    • 1 TABLESPOON FRESH OR DRIED CHILLI, TO TASTE
  • SPICES
    • 1 TEASPOON FRESH OR DRIED TURMERIC
    • 1 TABLESPOON GARAM MASALA
    • 1 TABLESPOON CURRY POWDER
    • 1 TEASPOON SALT
    • 1 TEASPOON BLACK OR CAYENNE PEPPER
  • CHOICE OF PROTEIN OR VEGETABLES (CHOOSE):
    • 800G PRAWNS / CHICKEN / PORK
    • 800G SPINACH / GOURGETTES / PRE-COOKED BUTTERNUT OR AUBERGINE
  • LIQUID
    • 1 TIN TOMATO PUREE
    • CHOICE OF:
      • 400ML CREAM OR
      • 400ML COCONUT CREAM
    • TO FINISH (OPTIONAL):
      • FRESH CORIANDER
      • SPRINKLE OF “RAW” GARMA MASALA & MALDON SALT
      • TOASTED ALMONDS OR CASHEW NUTS

INSTRUCTIONS

  1. Prep ingredients as indicated. Remember to strain the protein of any excess liquid and pat dry with absorbent towel. This will ensure that the protein will fry properly and not cook/boil in liquid.
  2. Heat a deep pan or wok with the Ghee/Butter on medium.
  3. Fry FRESH ingredients until soft and translucent – no colour.
  4. Add the spices and the protein to the pan and stir well while frying for about 5-7 minutes to seal and brown slightly.
  5. Add the liquid of choice, stir and bring to a boil. Turn down to a simmer for 8-10 minutes. If the sauce is too thick, add a little water.
  6. Finish with fresh herbs, nuts and spices and serve with a fresh salsa, fluffy rice and condiments of your choice.
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