Rafed English

Prawn Curry


500g prawns, shelled and deveined
Cooking oil for fying
1 large onion, finely sliced
125 ml skinned and grated tomato
50 ml natural yoghurt
1 green chilli, finely chopped
5 ml borrie (turmeric)
10 ml grated coconut or coconut milk
10 ml crushed garlic
5 ml salt
5 ml ground jeera (cumin)
5 ml ground koljander (coriander)
2,5 ml chilli powder
60 ml water
2,5 ml garam masala
Curry leaves for garnishing


Wash prawns well and drain in colander. Braise prawns in a little oil until they turn prink in colour. In another saucepan, heat oil and fry onions until golden brown, 5-10 minutes. Add tomato and remaining ingredients, except prawns, water and garam masala, and cook for about 15 minutes or until gravy is thick. Add prawns and water to gravy and cook a further 10 minutes. Five minutes before cooking is complete, mix in the garam masala. Serve on a bed of white rice and garnished with curry leaves.

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