2 grated onions
3 tablespoons yoghurt
2 tablespoons lemon juice
1/2 cup freshly pureed tomato
2 tablespoons tomato puree
1 tablespoon grated coconut
1 teaspoon crushed garlic
1 teaspoon slivered garlic
1 1/2 teaspoon red chilli
1/2 teaspoon crushed cumin
1 teaspoon crushed coriander seeds
1 sprig curry leaves
1/2 teaspoon gharam masala
- Braise the prawns with a tablespoon or 2 of the oil and slivered garlic, removing them the moment the prawns flush pink.
- Fry the onions in the rest of the oil, when golden add the yoghurt, lemon juice, pureed tomato, tomato puree, turmeric, grated coconut, crushed garlic, red chilli, crushed cumin, crushed coriander seeds and gharam masala (keep these all ready so the minute the onions turn gold you can add these right away).
- After adding these ingredients to the fried onions, braise for a minute.
- Next, add the prawns to the pot, remove from the heat, cover and leave to marinate for around an hour.
- Add the curry leaves and bring the pot to a simmer gently for 10 - 15 minutes (be careful not to overcook or the prawns will become tough).
- Garnish with green chillies and fresh coriander.
- If you would like your prawns curry to be more creamer add around 25ml of fresh cream.
- Serve with your boiled rice, we added some robot peppers to bring some flavour and colour to the rice.
- You can also have this meal with spaghetti or roti.