Prawn curry

Prawn curry

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

One of the most popular curries because prawns combine so well with curry spices. It is better made with raw prawns, though cooked ones may be used.

Ingredients

Quantity Ingredient
1kg green prawns
30g ghee or butter
1/2 teaspoon fenugreek seeds, (optional)
10 curry leaves
1 large onion, finely chopped
3 garlic cloves, crushed
3cm piece fresh ginger, finely grated
2 tablespoons curry powder
1/2-1 teaspoon chilli powder, (optional)
2 teaspoons paprika
1 cup coconut milk
1 teaspoon desiccated coconut
1 teaspoon ground rice, blended with a little coconut milk
8cm stick cinnamon
1 lemon, juiced
salt

Method

  1. Shell and devein the prawns. Heat the ghee in a saucepan and gently fry the fenugreek seeds and curry leaves, until light brown. Add the onion, garlic and ginger and fry until golden, stirring to cook evenly. Add the curry powder, chilli powder and paprika and fry for 1 minute, then stir in the coconut milk, desiccated coconut, ground rice, cinnamon, lemon juice and salt, to taste. Cover and simmer gently for 15 minutes, adding extra coconut milk if necessary. Stir occasionally. Add the prawns, stir well, then cover and simmer again for 10 minutes.

Chicken curry

  • Prepare as for prawn curry, but use 1 kg chicken breasts or chicken pieces in place of prawns. Add to the curry sauce and simmer gently for 20 minutes, or until tender.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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