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Anglo-Indian prawn curry

Anglo-Indian tiger prawn curry

PT45M

1
Shell, de-vein and wash the prawns, then set aside to drain
  • 1kg tiger prawns, large
2
To make the sauce, heat the oil in a saucepan, add the cumin seeds and sauté for a few seconds. Quickly add the chopped onions and green chillies to the pan and cook until the onions are translucent
  • 2 tbsp of vegetable oil
  • 1 tsp cumin seeds
  • 1 medium onion, chopped
  • 2 green chillies, chopped
3
Add the ginger and garlic paste, followed by the turmeric and chilli powders. Sauté for a couple of minutes
  • 1 tbsp of ginger and garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
4
Add the chopped tomatoes and cumin powder, mix well and reduce the heat to a simmer. Cover and cook over a medium heat for 15 to 20 minutes
  • 2 tomatoes, ripe and chopped
  • 2 tsp cumin powder
5
Add the vinegar and cook for a further 10 minutes, stirring constantly over a high heat until the oil separates from the sauce. Remove from the heat and set aside
  • 1 tsp white wine vinegar
6
Heat the olive oil in a non-stick pan, add the minced garlic and sauté for a minute, being careful not to burn the it
  • 2 tbsp of olive oil
  • 2 garlic cloves, minced
7
Add the prawns to the pan, toss them in the oil and garlic and season with salt and freshly ground pepper. Sauté until they are cooked through then sprinkle with the chopped coriander leaves
  • sea salt, finely ground
  • 1/2 tsp peppercorns, freshly ground
  • 1/2 bunch of coriander leaves, chopped
8
To plate, spoon some sauce on the dish, top with the prawns and serve with steamed rice or string hoppers

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Anglo-Indian tiger prawn curry

 
 

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