This aromatic, flavourful and easy prawn curry dish will get your taste buds tingling. With its use of fresh herbs, spices and no pre-bought curry pastes, you will get an authentic flavour with this south Asian classic!
I went to a wedding last weekend and the waiters served a delicious array of dishes to choose from. There were samosas, kebabs and chicken tikka for starters and an array of lamb, chicken, prawn, vegetable and lentil curries for mains. The dishes looked and tasted good, but the prawn curry was a-m-a-z-i-n-g. It was a simple curry, not over powered by too many flavours and it tasted so fresh and flavourful. So me being me… I made prawn curry again this week for dinner (well… a few times this week – please don’t judge me).
This easy prawn curry recipe is particularly popular throughout Bengal and used to be served mostly during weddings and other special celebratory events. Prawns are pricey and so were considered a delicacy. So prawn curries along with other rich dishes such as chicken korma were usually something most people would look forward to having during these events. So, with summer in full swing and wedding season along with that, I think this is the perfect time to share this delicious prawn curry recipe with you!
Speaking of weddings, living in London I’ve witnessed many weddings of different cultures and I find it interesting as to how weddings differ according to culture or religion. Being south Asian myself I always find myself comparing our very colourful, quite elaborate weddings that consist of a multitude of events on different days with 100’s of guests attending (YES I SAID 100’S) to weddings outside of this culture that I have grown up in. BUT that being said, a common theme that all weddings have is GREAT FOOD.
THE JOY OF FOOD. I guess that makes me ask, what is it about food that brings us together?
- • 4 garlic cloves, finely chopped
- • 2 (330g) medium yellow onions, chopped
- • salt to taste (2 tea spoons*)
- • 6 table spoons vegetable or sunflower oil
- • ½ inch ginger, finely chopped
- • 1 cup water
- • 1 tea spoon turmeric
- • 1 tea spoon ground cumin
- • 2 tea spoons ground coriander
- • 2 tea spoons chilli powder
- • 1 ½ tea spoon tomato puree
- • (600g) raw king prawns (shrimp), peeled and de-veined
- • 15 cherry tomatoes
- • 4 green chillies
- • ½ cup cilantro (coriander), roughly chopped
- SAUTEE the garlic, onions and salt in the oil over a medium heat for 5 minutes. Stir after 2 -3 minutes have passed.
- ADD the ginger, ½ cup water and combine well. Cook for a further 5 minutes. Stir after 2 -3 minutes have passed.
- ADD the turmeric, ground cumin, ground coriander, chilli powder and combine well. Cook for 3 minutes.
- ADD ½ cup water, combine well and cook for a further 2 minutes.
- ADD the tomato puree and prawns. Combine well and cook for 5 minutes. Stir after 2 -3 minutes have passed.
- ADD the cherry tomatoes and green chillies. Combine well and cook for 5 minutes.
- TO SERVE, garnish with the cilantro and serve over warm rice or with chapattis.