Prawn Curry Recipe

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Prawn Curry Recipe

 

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
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Prawn Curry

 

Ingredients

2 tamarind pods
1/4 cup warm water
2 tbsp fish curry powder
2 tbsp vegetable oil
1 medium onion, finely choppe
1 tsp fennel seeds
1 tbsp fenugreek
1 tomato, cut into wedges
1 lb prawns, shelled and deveined
1 lime, juiced
1/2 cup coconut milk



 

Preparation

Recipe by: Tina Kanagaratnam Soak the tamarind in 1/4 cup warm water
for 20 minutes to soften. Squeeze the softened tamarind pulp with
the fingers to extract the juice and strain out any seeds or fibrous
matter. Set aside.

Mix the curry powder with a little water to form a paste. Set aside.

Heat the oil in a wok over medium heat. Saute the onion, fennel, and
fenugreek until the onion is translucent, about 5 minutes. Add the
curry powder and continue frying. Add the tamarind water, mix well,
and fry for minute or so longer. Add the tomato wedges and cook
until softened, about minutes. Add the prawns and lime juice, and
cook for 8 minutes or more, un the prawns are done. Add coconut
milk, stir until thickened, and serve.

 

 

Servings: 6

 

 

 

 


 

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