Prawn Madras
Ingredients
- 1kg prawns, shelled and de-veined
- 45ml sunflower oil
- 5ml mustard seeds
- 5ml cumin seeds
- 1 onion, finely chopped
- 5ml salt
- 10ml crushed garlic
- 10 – 15ml red chilli powder
- 1 x 400g tin chopped tomatoes
- 5ml ground cumin
- 5ml ground coriander
- 2,5ml garam masala
- Pinch of turmeric
- Pinch of sugar, optional
- 200 – 400ml coconut milk
Method
- Heat the sunflower oil in an AMC pot and add the mustard seeds.
- When the seeds pop, add the cumin and wait for them to splutter.
- Stir the chopped onion and salt into the hot oil.
- Sauté until the onion turns golden brown, add the garlic and fry until fragrant.
- Spoon the red chilli into the side of the pan and heat for 3 – 5 seconds.
- Add the chopped tomatoes, ground cumin, coriander, garam masala and turmeric.
- Use the back of a wooden spoon to break down the lumps in the tomatoes and simmer until thick and paste like.
- Add a pinch of sugar if necessary to balance the acidity of the tomatoes.
- Pour the coconut milk into the tomatoes and bring to the boil.
- Place the prawns into the hot sauce and simmer for a minute or two.
- Once the prawns change colour and the tails begin to curl, switch off the heat and garnish with fresh coriander.