Prawns Curry

Name: Prawns Curry
Cuisine: South African
Ingredients: 1 chopped onion; 2 tomatoes peeled and grated (easy to form chutney); 4-5 curry leaves; 1 teaspoon crushed ginger and garlic; 1 tablespoon Kashmir masala; Keep kettle boiled water ready; Pack prawns; 3-4 table spoon oil; Dhanya to garnish; Pinch salt; 2 tablespoons Kashmira masala; 1 tablespoon lemon juice; 1 teaspoon crushed ginger and garlic

Pashnie Govender @aspoonfoodofyum

#mamataughtmewell
As an absolute seafood fanatic, I made it priority to learn how to clean prawns and cook with the shell on. I find prawns cooked with the shell holds the spicy aromatic spices in really well and gives the curry and flavored taste.

Pashnie Govender @aspoonfoodofyum

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Ingredients

1chopped onion
2tomatoes peeled and grated (easy to form chutney)
4-5curry leaves
1 teaspooncrushed ginger and garlic
1 tablespoonKashmir masala
Keep kettle boiled water ready
Packprawns
3-4 table spoonoil
Dhanya to garnish
Marinade
Pinchsalt
2 tablespoonsKashmira masala
1 tablespoonlemon juice
1 teaspooncrushed ginger and garlic

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Steps

1

Preparing the prawns: snip and look for the gut. Pull out and give a quick rinse. Keep aside. Keep doing this for the entire pack. (Quantities based on serving and own discretion)
2

Marinate the prawns: add pinch of salt, masala, lemon juice, crushed ginger and garlic and mix together. Leave to settle for about 30 minutes.
3

Fry the prawns in a little oil.
4

Make the chutney: Add oil to the pot, drop in the crushed ginger and garlic, curry leaves, chopped onions until brown then add tomato and masala. Add little water to form chutney. Once braised add in prawns. Keep on low heat till prawns look tender. Do not over cook as the prawns will shrink. Garnish the curry with some dhanya. Ready to serve.