Try this quick, tasty and satisfying south Indian King prawn curry.
Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside. Blend the onions to a fine paste with 100ml (3 ½ fl oz) of the oil.
Season the prawns with ½ tsp each of the turmeric and salt. Heat 2 tbsp of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.
Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves. Sauté over a moderate heat for 10 minutes or until light brown, stirring occasionally. Mix together the cumin, remaining tumeric,
Ginger-garlic paste and 150ml (5fl oz) water, then add to the onions.
Reduce the heat to low and cook for a further 5-8 minutes, stirring regularly. Stir in the remaining salt, the green chillies and prawns and cook for 2-3 minutes.
Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary. Correct the seasoning with salt and sugar, sprinkle over the cardamom powder and stir in the ghee. Serve immediately, with steamed rice.
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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