Ingredients:
- 800g Small peeled prawns cooked or uncooked
- 1 Cup/300ml Water or Prawn Stock
- 2 Small white onions finely chopped
- 2 Teaspoons Ginger Puree
- 2 Teaspoons Garlic Puree
- 200g Butter Ghee
- 1 Teaspoon Turmeric Powder
- 4 Teaspoons Mild Curry Powder
- Quarter Teaspoons Chilli Powder
- 2 Teaspoons Garam Masala Powder
- 200ml Yogurt
- 2 Tablespoons Tomato Puree
- 400ml Pureed Onion
- Roughly chopped fresh coriander leaves to garnish
- If you would like to buy all of the above spices please add them to your basket. You can remove any spices or products which you already have from the basket.
Cooking Method for Prawn Curry
Serves 4
- To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.
- Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Sweat the onions gently until they become translucent.
- Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
- Now add your 800g Small peeled prawns cooked or uncooked stir in well.
- Mix the Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally.
- Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.
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