Prawn & Tomato Curry

23 Aug

One of our favourite curries is this prawns in a spicy tomato sauce. Rich and deeply flavoured, it has three types of chilli in it, dried whole, dried ground and fresh, which creates a layered delicious heat than can be made as mild or hot depending on your taste buds and the kinds of chillis you have. It makes a great dish to serve with other small dishes of lentils, potatoes or greens or as meal with rice or Chapatis.
Serves 2 or 4 with other small dishes Cook & Prep 35 – 45 minutes

  • vegetable oil
  • 1 tsp mustard seed
  • 10 dried curry leaves
  • 1-5 whole dried chilli (bird)
  • 1 small onion, peeled and finely minced
  • 3-5 green frying peppers, thinly sliced (optional)
  • 3 cloves garlic, crushed
  • 1 tsp grated ginger
  • 1 tbsp green coriander Seeds (optional)
  • 1/2 tsp black pepper corns
  • 1/2 tsp fenugreek seeds
  • 1/4 – 1/2 tsp hot chilli powder (cayenne)
  • 1/2 – 1 tsp mild chilli powder or paprika (mulato)
  • 1/2 tsp ground turmeric
  • 1/4 tsp salt
  • 1-3 hot fresh hot green chilli, de-seeded & thinly sliced (kashmiri)
  • 400g (3 large) tomatoes, peeled and chopped.
  • 250g prawns

Grind the peppercorns and fenugreek to a powder, mix with the chilli, crushed green corianader seeds, paprika and turmeric powders and set aside. Peel, de-seed and chop the tomatoes and set aside. Put a large wide frying pan onto the heat and drizzle a layer of vegetable oil over the bottom. When the oil is hot add the mustard seeds, curry leaves and whole dried chilli and fry until the seeds pop and the chilli darkens. Now add the onion and sliced frying peppers stir and cook until the onions pick up a bit of colour and the peppers are softened. Add the garlic and ginger and fry until the aroma rises (1 miniute) then add the ground spices and stir and fry until the rawness of the spices is fried out. Add the tomatoes and green chilli and cook for 15-20 minutes. Add the prawns and cook only until they are cooked through then serve.

Cook’s Note This is great summer dish, when there are plenty of tomatoes and when it is hot, the hot curry cools you down. It is also a great winter dish. When fresh tomatoes are out of season I use home bottled tomatoes or passata and if I have non of that left I use 2 tbsp concentrated tomato paste plus a tea cup of water.

Recipe Source This recipe evolved in our kitchen. I originally made it when I wanted to create a balance for a mild potato and greens curry I wanted something rich and tomatoey savory and sweet/sour. We liked it a lot then and I have since tweaked the recipe and ended up with this which I love and has become one of our staple dishes.


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