Don’t you just love it when you’re experimenting with food and stumble across the best Indian Prawn Curry you have ever tasted in your life?!
It was a pretty standard mid-week evening not long ago and we were trying to come up with something for dinner. As I mentioned before in this post, we’re eating clean and quitting sugar so we sometimes struggle with coming up with new ideas for food. It would be so easy to fall back into our old food repertoire but we are determined to try this thing out.
So we had a big bag of prawns crying out to be dressed up a little and it struck me that I had never actually made a prawn curry before. I had a scour through some recipes on the tinterweb but most of them we coconut-based prawn curries of the Goan or Thai variety. I had a real taste for some indian spice in my life. Plus, coconut milk is super -fatty (although super-tasty).
These photos are from my second try at the recipe. Originally we served it with our current favourite starch, Thai black rice. It’s a more wholegrain version than white rice, and the flavour is deliciously earthy which worked beautifully with these curry.
This curry is a bit on the spicy side so by all means adjust the chilli flakes to suit your tastebuds. I found the spice worked really well with the sweetness of the prawns.
Oh my, I’m salivating again just thinking of this dish.
Anyways, this is one of our recipes on one of our starch meals. We love it and we hope you do too!
Indian Prawn Curry (serves 2)
- 250g (up to 300g) King Prawns, shelled and tails remove
- 2tbsp Olive Oil or Coconut Oil
- 1/4 tsp Cumin Seeds
- 1 medium Onion, finely sliced
- 4 Garlic Cloves, crushed
- 1/2 tsp Ground Turmeric
- 1/2 tsp Salt
- 1 heaped tsp Dried Chilli Flakes
- 1tsp Garam Masala
- 1/2 tin (approx. 200g) chopped tomatoes, blended
- 80ml boiling water
- 1tbsp Tomato Purée
- 2-3tbsp Milk
- 1/2tsp Ground Cumin
- 1tsp (heaped) Ground Fenugreek
- fresh coriander, optional
- Heat the oil in a large saucepan or wok over a medium to high heat. Add the cumin seeds for about 10-15 seconds, stirring, and then pop the onion in. Stir well and lower heat to medium to low. Cook for about 10 minutes or until the onions are completely softened and starting to turn golden.
- Lower the heat and add the garlic, stir well and cook for about 2 minutes.
- Next add the turmeric, salt, dried chilli flakes and garam masala. Turn the heat up to medium and cook through for a couple of minutes.
- Now add the blended chopped tomatoes and cook for a few minutes before adding the water. Stir well and allow to simmer for 5 minutes.
- Pop in the prawns and cook for at least 5 minutes.
- Add the tomato puree, milk, ground cumin and ground fenugreek and cook for another 2 minutes.
- Taste and add more salt (or chilli flakes) as desired.
- Serve with a sprinkling of fresh coriander and your choice of rice or bread.
Enjoy!