Anglo-Indian tiger prawn curry

PT45M

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Ingredients

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Prawns

Curry sauce

1
Shell, de-vein and wash the prawns, then set aside to drain
2
To make the sauce, heat the oil in a saucepan, add the cumin seeds and sauté for a few seconds. Quickly add the chopped onions and green chillies to the pan and cook until the onions are translucent
3
Add the ginger and garlic paste, followed by the turmeric and chilli powders. Sauté for a couple of minutes
4
Add the chopped tomatoes and cumin powder, mix well and reduce the heat to a simmer. Cover and cook over a medium heat for 15 to 20 minutes
5
Add the vinegar and cook for a further 10 minutes, stirring constantly over a high heat until the oil separates from the sauce. Remove from the heat and set aside
  • 1 tsp white wine vinegar
6
Heat the olive oil in a non-stick pan, add the minced garlic and sauté for a minute, being careful not to burn the it
7
Add the prawns to the pan, toss them in the oil and garlic and season with salt and freshly ground pepper. Sauté until they are cooked through then sprinkle with the chopped coriander leaves
8
To plate, spoon some sauce on the dish, top with the prawns and serve with steamed rice or string hoppers
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