Prawn Curry
This Indian prawn curry features raw prawns cooked in a fragrant sauce made with spring onions, garlic, Worcestershire sauce and mulligatawny curry powder. The sauce simmers for 30 minutes to develop depth before the prawns are added. The entire dish is ready in about 80 minutes and is designed to serve two to three people, traditionally accompanied by hot cooked rice.
Ingredients
- 1 kg raw deveined prawns
- 2 bunches spring onions, finely chopped
- 4 -5 garlic cloves, finely chopped (or to own taste)
- 4 -5 dashes Worcestershire sauce
- 50 g mulligatawny curry powder (spices of the orient brand)
- 1 -1 1/2 cup water
- 4 tablespoons olive oil
Method
- Heat the olive oil in a large pot.
- Once the oil is very hot, cook the finely chopped spring onions and garlic, then pour in the Worcestershire sauce.
- Combine the 50 g of mulligatawny curry powder with roughly 1 cup of water and add this to the pot. Lower the heat and allow it to simmer for about 30 minutes, stirring occasionally to prevent sticking. Introduce the 1 kg of prawns, adding more of the 1 to 1 1/2 cup water if required, and simmer until the prawns are fully cooked.
- Serve the curry immediately with hot cooked rice.
Nutrition (per serving)
Sodium2853500 mg
Recipe details
Category< 4 Hours
Cuisineindian
Authorjenny butt
