Try this flavoursome dish, when entertaining with friends and family.
Heat the oil in a large non-stick saucepan. Add the mustard seeds and, once the popping subsides, add the curry leaves. Follow quickly with the garlic and cook for one minute, or until the garlic smells cooked.
Add the tomatoes, tomato puree, ground spices and some salt and cook, stirring occasionally, until the masala has released oil on the base of the pan.
Add the prawns, crème fraiche and a good splash of water and simmer until the prawns are cooked through, a matter of three to four minutes. Taste and adjust the seasoning, stir in the coriander and serve hot.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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