Prawn Madras     


DescriptionNot really a true madras, but tastes similar to many prawn madras takeaways
Curry TypeMadras
StrengthHot
DifficultyEasy
SourceHome grown!
VegetarianNo
VeganNo
Time to prepare10 minutes
Time to cook30 minutes
No. of servings2
Ingredients1/4 teaspoon mustard seed
1/4 teaspoon cumin seed
1/4 teaspoon turmeric
3/4 teaspoon garam masala
2 teaspoon chilli powder
5 chillies (red or green)
4 cloves finely chopped or crushed garlic
1 large finely chopped onion
1 tin chopped tomatoes (approx 250g)
2 tablespoons finely chopped coriander
1 small pot yoghurt (about 200g)
cooked and peeled prawns, around 400g
2 tablespoons vegetable oil or ghee
1/2 mug of boiling water
InstructionsGently heat the oil in a wok, large frying pan or saucepan. Add the mustard and cumin seeds and fry gently until they pop.

Add the onion and garlic, gently fry until the onion goes mushy and slightly brown.

Next, add the tomatoes, chilies, turmeric, garam masala, coriander and chilli powder. Allow to simmer gently for a few minutes, then add the boiling water and allow to cook for 10-15 mins, until most of the water has evaporated away and the mixture starts to go thick again.

Then, add the prawns and allow to heat through for about 3 mins. If the mixture is looking a bit thick, add some more boiling water. Allow to thicken a little bit if you accidently put too much water in!

Finally, gradually stir in the pot of yoghurt, allow to heat through for a few minutes, then serve with basmati rice and/or nan bread.

NotesVery easy this one, but tastes absolutely great!

You can adjust the heat simply by using more or less chillies, still tastes good!
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