Prawn Curry

Prep time 10 min Cook time 25 min
This prawn curry with seared cherry tomatoes is a refreshing light recipe but is still full of aromas and punch. 

For a change of pace, it is not based on coconut milk.  Don’t get me wrong, I love coconut based curries but occasionally I like a lighter recipe which may be a better complement to other rich dishes being served.

This recipe pairs well with aromatic lemon rice, and if you do plan to serve rice, start cooking that first. By the time you have finished prepping and cooking the curry, the rice will be cooked and you will have a complete meal. 

What you need (for two)
½ lb of prawns
2 Tsp vegetable oil
Handful and half of grape  tomatoes
1/2 Red Onion
3 Garlic cloves
1 inch Ginger
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1/2 Tsp Turmeric Powder
1 Tsp Chili Powder (or more to taste)
1 Tsp Garam Masala
1Tbs Tomato paste
1 cup water
Salt to taste

What to do

Note. If you are serving this with rice, start cooking the rice first. By the time it is cooked your curry will be done.

1 – Wash, Devein prawns, pat dry and set aside
2 – In a food processor, grind onion, garlic and ginger to a coarse paste (if you do not have one of my must-have utensils, a small grinder kit, chop ingredients as finely as you can by hand). Set aside.
3- In a large frying add 2 tablespoons vegetable oil and sear cherry tomatoes over a medium to high heat  3 min and squash a few when cooked to release some pulp.
4 – Add the onion and spice paste and cook for about 3 minutes.
5 – Add all spices and sauté for 30 seconds.
6 – Add 1 cup of water, tomato and prawns.
7 – Reduce heat to a low simmer and cook prawns for 2 minutes each side. If sauce is still a little runny, plate prawns, increase the heat and reduce sauce till it thickens. If sauce is too thick adjust with a little water.
8 – Garnish with chopped basil. 

 

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