Indian Prawns Curry

Ingredients for Indian Prawns Curry

• 6 to 8 fresh serrano chillies (60g total)

• 20 fresh curry leaves

• 5 garlic cloves, finely chopped

• 1 tablespoon finely chopped peeled ginger

• 2 tablespoons vegetable oil

• 1 teaspoon whole mustard seeds

• 1 teaspoon ground coriander

• 1/2 teaspoons ground cumin

• 1/4 teaspoons ground turmeric

• 1 medium onion, chopped

• 450g tomatoes, chopped

• 70g finely grated fresh or dried unsweetened coconut (90g

• visit gourmet.com for how to extract meat from fresh coconut)

• 900g large prawns in shell, peeled and deveined

• Accompaniment: white rice

How to make Indian Prawns Curry

Quarter chillies lengthwise (seed and devein if you want less heat). Cook chillies, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chillies are just softened, 1 to 2 minutes.

Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoons pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.

Add onion and cook, stirring occasionally, until softened, about 4 minutes.

Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.

Add prawns and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.